Breakfast Pizza, West Coast Style

• One 13-ounce ball Multigrain Dough (see recipe below)
• 1 part flour mixed with 1 part semolina, for dusting
• 1/2 teaspoon ground dried lavender
• 2 tablespoons fine sea salt
• One 3-ounce white potato, 2 inches in diameter
• 7 ounces whole-milk mozzarella cheese, shredded (1 3/4 cups)
• 29/48 ounce thinly sliced guanciale
• 1 ounce thinly sliced cured chorizo, preferably Fra' Mani
• 3 quail eggs
• 1/4 cup fromage blanc
• 1 teaspoon crushed Calabrese peppers
• Fresh rosemary, minced, for sprinkling
• 1 teaspoon active dry yeast
• 1/4 cup plus 1 tablespoon warm water (80u0b0F to 85u0b0F)
• 3 cups flour with 12 to 13 percent protein, preferably Harvest King or Central Milling Organic High Mountain Hi-Protein
• 1/4 cup plus 1 tablespoon whole wheat flour, preferably Central Milling Organic Whole Wheat Medium
• 1 tablespoon diastatic malt
• 23 grams Rye Poolish (see recipe below)
• 3/4 cup plus 3 tablespoons ice water
• 1 tablespoon fine sea salt
• One-third of 1/8 teaspoon active dry yeast
• 3 tablespoons plus 1 teaspoon cold water
• 1/3 cup dark rye flour, preferably Central Milling Organic Dark Rye

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to between 60u0b0F and 65u0b0F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500u0b0F for 1 hour.
2. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
3. Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded.

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Taken from www.myrecipes.com/recipe/breakfast-pizza-west-coast-style (may not work)