1-Start by activating the yeast: combine 2 1/4 teaspoons rapid rise yeast with 1 cup warm water and a pinch of sugar, letting it sit for 5 minutes until it bubbles up.

2-In a stand mixer, mix 1 3/4 cups semolina flour, 1 3/4 cups all-purpose flour, and 1 teaspoon salt, then add the yeast mixture and 1 tablespoon olive oil. Knead the dough for 5 minutes until it’s smooth and elastic.

3-Place the dough in a greased bowl and let it rise for 1 hour until it doubles in size.

4-Prepare the balsamic reduction by boiling 1 cup of balsamic vinegar and simmering it until it reduces to about 1/4 cup, then let it cool for a tangy drizzle.

5-Preheat your oven to 500°F (260°C) to get it nice and hot.

6-Divide the dough into two portions and roll out one half on a cornmeal-dusted surface.

7-Brush the rolled dough with 1 tablespoon olive oil, then top it with sliced mozzarella, thinly sliced peaches, chopped basil, and a drizzle of the balsamic reduction.

8-Bake it on a pizza stone or rack for 10-15 minutes until the crust is golden and the cheese bubbles.

9-Repeat the process for the second pizza, and let them cool a bit before slicing and serving.