In a medium bowl, combine the all-purpose flour, sea salt, and active dry yeast. Add the warm water, then mix everything together using a wooden spoon or your hands until a sticky, cohesive dough forms. Cover the bowl with saran wrap and a towel, and let it rise in a warm place for 24 hours. Once the dough has risen, transfer it onto a floured surface and shape it into a ball. Set aside until ready to use.

Place a pizza stone in your oven about 8 inches from the broiler element and preheat it to 500°F. Allow the stone to heat for at least 30 minutes at this temperature. While waiting, sprinkle cornmeal or flour generously over your pizza peel. Gently stretch and shape the risen dough (from Step 1) by hand into your desired pizza shape, then transfer it onto the prepared pizza peel.

Spread the pesto evenly over the shaped dough, making sure to leave the edges uncovered to form a crust. Distribute the fresh mozzarella cubes and goat cheese pieces evenly over the pesto. Next, arrange the sliced figs and halved pearl onions across the pizza, followed by small pieces of prosciutto. Finish with a sprinkling of grated Parmesan cheese. I like to take my time making sure each slice gets a bit of everything—it's worth the extra minute.

Once the pizza stone is thoroughly preheated, switch the oven to broil on high. Carefully slide the assembled pizza onto the hot stone and bake for 4-5 minutes, or until the cheese is bubbly and the crust is golden brown on the bottom. Remove the pizza from the oven and serve immediately for best taste and texture. For a finishing touch, I sometimes drizzle a little olive oil or add fresh arugula right before serving.