Butternut Squash Pizza

Directions

1. Preheat the oven to 450 degrees. Place cubed squash on a baking sheet and drizzle with olive oil. Bake 20 minutes until almost fork tender. Remove from oven and cool slightly to handle. Roll out pizza dough on a pizza peel. Place cheese on crust and layer squash, bacon, sage and drizzle maple syrup. Bake for 25 minutes until crust is golden brown. Remove from heat. Drizzle with 18 Year balsamic before serving.
2. Combine dry ingredients into a bowl and whisk. Slowly add water, using a wooden spoon mix thoroughly. Remove from bowl and knead for 2-3 minutes to remove any clumps. Place dough in a bowl and cover with a damp cloth or plastic wrap. Place on counter and bulk ferment for 24 hours at room temperature. Lightly flour a work surface, remove dough and place on floured work surface. Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies) To make dough balls. Place one dough between your hands and fold two sides into the center. Rotate 90°, and fold into the center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule. Place dough into highly oiled plastic cylindrical containers (16 oz. deli takeout containers are perfect for this), date containers and place in the fridge for 48 hours. Remove from the refrigerator at least 1 hour before you use it.
3. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil. Place a wire rack on top and layer bacon, not overlapping. In a medium saucepan over medium-low heat, combine the brown sugar, maple syrup and cook for 20 minutes until thickened. Spoon or brush the syrup on top of the bacon. Place in oven and cook for 13 minutes. Take out the baking sheet, flip bacon over and spoon maple syrup on the other side and cook for 13 minutes more minutes. Allow cooling briefly before removing from pan.