For the dough: In a stand mixer bowl fitted with a dough attachment, add sugar, yeast, and 1/2 cup warm water. Let sit for five minute or until the yeast has bubbled.

Add Bob's Red Mill all-purpose flour (starting with 3 1/2 cups and adding more if the dough looks dry when kneading) and salt and mix on medium. With the stand mixer running, pour in remaining water and 2 Tbsp olive oil. Turn the mixer up to medium-high and let knead for 5 minutes or until a smooth dough ball has formed. Remove from bowl.

Coat the bowl with the remaining 1 Tbsp olive oil, add dough back to bowl, and cover with a clean towel or plastic wrap. Let rise in a warm place until doubled in size, about one hour.

Turn dough onto lightly floured surface and divide in two. Cover with clean kitchen towel and let rest while oven preheats.

Preheat oven to 500 degrees and place pizza stone in middle of oven.

For the arugula oil: Meanwhile, create a ice bath by placing ice cubes in a medium bowl with water. Bring water to a boil in a small saucepan. Add arugula and blanch for 1 minutes and then transfer to ice bath.  Transfer to a blender and blend with 1/2 cup olive oil. Strain through a fine mesh strainer and set aside.

Transfer dough back to your lightly floured surface and roll out into a circular pizza slightly smaller than your pizza stone. Transfer to the hot pizza stone (being careful not to burn yourself!) and bake for 10 minutes.

Then top the pizza with half of the burrata, tomatoes, peach slices and a drizzle of olive oil and let it continue to bake for another 3-4 minutes or until the tomatoes have burst and the peaches are starting to get dark around the edges. Remove pizza from oven and top with basil, red pepper flakes (if using), and arugula oil.

Repeat with the remaining dough and toppings. Serve right away.