Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 10 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, salt, olive oil and the yeast mixture on low speed until the dough has come together. Increase speed to medium/high and continue to knead for 8-10 minutes on a medium speed until it becomes smooth and forms a ball on the hook.

Coat the inside of a large bowl lightly with olive oil and transfer the dough to the bowl. Cover it with a kitchen towel or plastic wrap and put it in a warm place until the dough has doubled in size, about 1 hour.

Preheat oven to 475 degrees F. If using a a pizza stone, place into the oven as it preheats. If using a large sheet pan, line with parchment paper, set aside.

Punch the dough down. Drizzle dough with 1 tbsp olive oil, turn the dough over to coat all sides. Working on a clean surface, begin stretching and pulling the dough into a rectangle or circle (your preference). Keep stretching the dough until you get a 14-inch diameter circle or a 6x14 rectangle, transfer to baking sheet or preheated pizza stone.

Layer pizza dough with goat cheese, figs, and prosciutto. Sprinkle with salt. Place into oven and bake for 12-16 minutes or until the edges of dough are golden.

While pizza is cooking, combine honey, thyme, and lemon juice. Drizzle the pizza once it's done, slice and serve.