In a large mixing bowl, combine all-purpose flour, sea salt, and dry active yeast. Gradually pour in warm water, stirring until a sticky dough forms. Cover the bowl and let it rise for 24 hours.

After the initial rise, shape the dough into a ball and let it rise again for an additional 2 hours.

Heat olive oil in a skillet over medium heat. Add the thinly sliced sweet onions, stirring to coat them in the oil. Cover the skillet and cook for about 3 minutes.

Remove the cover and continue cooking, stirring frequently, for 20 minutes until golden brown and caramelized.

Preheat your oven to 500°F (260°C) with a pizza stone placed inside for at least 30 minutes.

Transfer the risen pizza dough onto a floured surface, gently stretch and shape it into your desired pizza shape, then transfer it onto a pizza peel sprinkled with cornmeal.

Spread the sweet caramelized onions over the dough, then layer with sliced pears, mozzarella, prosciutto, and top with Parmesan.

Slide the pizza from the peel onto the hot pizza stone and bake for 4-5 minutes until bubbly and golden.

While baking, toss baby arugula with balsamic vinegar. Once pizza is ready, top with arugula and walnuts. Slice and serve immediately.