Prep time: 25 minutes
Cook time: 28 minutes
Total Time: 53 minutes (plus resting time)
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.
2. For sauce: Meanwhile, in a medium saucepan over medium heat, heat oil. Add garlic and cook until fragrant, about 30 seconds. Add peaches, ketchup, brown sugar, vinegar, molasses, mustard and Worcestershire sauce. Boil, then reduce heat to low and simmer until peaches are tender and sauce thickens, about 15-20 minutes. Place sauce in blender or food processor and puree until smooth, about 1 minute. Allow to cool at room temperature.
3. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Spread 1/2 cup BBQ sauce over dough, leaving a 1/2-inch border. Top with mozzarella, bacon, peaches and red onion, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone.
4. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Top with arugula and a drizzle of BBQ sauce. Dollop with ricotta. Slice and serve.