Pizza crust
1 cup warm milk
1 cup warm water
4 tsp sugar
5 tsp yeast
2 tbsp olive oil
3 cups kamut flour or 3.5 cups AP flour
4 tsp salt
Add the milk and water together and sprinkle in the sugar and yeast. Let sit and bloom for about 5 minutes. Then add in your flour, olive oil and salt. Using a dough hook on your stand mixer, combine for about 3-4 minutes, or knead by hand. Cover and let sit for 1-2 hours until doubled in size. Then pour out onto the kitchen counter, cut into either two large pizzas or 6 mini pizzas, and roll out onto parchment. Let sit for another 10-15 minutes while the oven preheats. Bake at 450 for 5-7 minutes to par bake, then either freeze, or top and bake again until golden brown.
Topping
For butternut squash and bacon pizza: spread fig jam over the par baked crust, add cheese (we use raw cheddar and a little pecorino), goat cheese, small cubes of roasted butternut squash (cut up without skins and bake at 375 for 30 minutes with olive oil, salt, and garlic powder), crumbled (cooked) bacon, and cartelized red onion. Bake at 450 until cheese is bubbly and crust is brown (about 7-8 minutes). Add fresh baby arugula and a drizzle of balsamic glaze when it comes out of the oven.