Preheat oven to 425℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add flour, salt, and olive oil and stir until it starts to form a dough.

Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside to rise for 1-1 1/2 hours.

When pizza has about 15 minutes left in its rise, make the peaches. In a medium skillet, heat the coconut oil over medium heat. Add the peaches, brown sugar, and orange zest and cook, stirring frequently, for 4-5 minutes until they are caramelized and start to break down a bit. Set aside while you roll out the dough.

Lightly flour the countertop. Turn the dough out onto the countertop, and use a rolling pin to roll the dough out into a large circle shape (or rectangle works too!) until it's about a 1/4-inch thick. Sprinkle the cornmeal onto a large baking sheet or pizza stone, to ensure the dough wont stick and for extra crispiness. I do this to all of my pizzas, it’s a great trick! Or, you can skip this step and spray the baking sheet with cooking spray. I like to do a little bit of both.

Place rolled dough on prepared baking sheet. Tear the burrata into pieces and place evenly around the dough. Place the peaches evenly around the dough as well. Bake for 20-25 minutes or until cheese is bubbly and crust is golden. Let cool for a few minutes, then sprinkle with extra orange zest, fresh thyme, a drizzle of balsamic glaze, and a pinch or two of sea salt. Cut into pieces and serve!