Mix the salt, yeast, sugar and olive oil to dissolve in lukewarm water. Then add the flour and mix with a wooden spoon or dough whisk. Don't knead. Just mix until all dry flour is incorporated.
Allow to rise for 2-3 hrs. or until the top levels out. (At this point, dough can be kept in the fridge for up to two weeks.)
Meanwhile, preheat oven to 500º.
Cut about 1/4 lb. of dough per personal pizza and 1/2 lb. for a 10" pizza. Dip the dough into fresh flour and shake off excess, then shape and cloak into a ball. If removing from the fridge, allow 20 minutes for ball to rest before shaping with a rolling pin into a 1/8-inch thick disc. If using freshly risen dough, you can roll immediately to a 1/8-inch thick disc. It is easiest to both roll out the dough and transfer to the oven on parchment paper, and if the dough is too cold and springy, let it rest for 5 minutes and return and try again.
Top the pizza with goat cheese and fresh sliced peaches.
Transfer the pizza into the oven and remove the paper after 7 minutes, or when the pizza slides off and no longer sticks to the paper.
Remove the pizza according to your preference, when the crust begins to stiffen, or later when it is crispy and begins to brown around the edges.
While it bakes, Mix equal parts Dijon mustard and honey. Drizzle on the pizza immediately after removing.