The Best Grilled Pizza, Inspired by Rhode Island’s Grilled-Pizza Mecca

Ingredients

• 1 Tbsp. active dry yeast (10 g)
• 6 cups all-purpose flour (875 g)
• 2½ kosher salt (9 g)
• Extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 2 tsp. crushed red chile flakes
• 2 oz. young pecorino cheese, shaved into wide strips with a vegetable peeler (⅔ cup)
• 1 large firm-ripe peach, sliced ¼ inch thick
• 4 thin slices prosciutto, torn into shreds
• 1 cup arugula