For the Poolish: In a large mixing bowl, combine flour, yeast, and 1.2 kilograms warm water. Mix until combined. Cover and refrigerate 10 hours.

For the Dough: In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, and honey. With the mixer running on low speed, slowly stream in 2.2 kilograms cold water. Increase speed and mix 15 minutes, or until a shaggy dough is achieved and no dry flour remains. Transfer dough to a lightly oiled work surface. Roll into a ball and place in a large mixing bowl. Cover with parchment paper and let sit 1½ hours at room temperature. Once proofed, transfer dough back to a lightly oiled work surface and portion into 500-gram balls. Place balls on sheet trays and let sit 1 hour at room temperature. Refrigerate overnight.

To Assemble and Serve: Heat wood-fired oven to 800°F. Place 1 portion Dough on a lightly semolina floured work surface and let come to room temperature. Shape dough into a 15-inch round, making sure not to stretch the middle too thin or flatten the crust. Gently shake off excess flour and place Dough on a semolina floured pizza peel. Top with an even layer béchamel, leaving a 1½-inch border around the edges of the Dough. Top with desired amount mozzarella. Transfer to a pizza stone and cook 2 minutes, turning as needed to ensure even doneness. Transfer pizza to a wire rack. Top with parmesan, scallions, candied peanuts, and prosciutto. Drizzle with garlic-shallot oil and hot honey. Cut into six slices and serve.