Sausage and Ramp Pizza with Goat's Milk Mozzarella and Half-Whole Wheat Sourdough Crust

Directions

1. Sourdough Sponge
2. The morning of the day you want pizza, mix water, flour, yeast in a large mixing bowl until everything is incorporated
3. Let sit at least 8-12 hours, covered and at room temperature. If you need longer between making the sponge and making the pizza, you can put the sponge in the fridge until you are ready (but no more than 3 days)

1. Pizza
2. Preheat oven with pizza stone to 500°F (if you are letting the pizza dough rise 'til double, you can do this later)
3. To the sourdough sponge, add water and oil and agitate the sponge some so that it will be easier to incorporate everything else
4. Add the salt and stir a bit
5. Add the yeast and stir a bit
6. Add the flour and mix until incorporated, then knead for 10 minutes or so until the dough is smooth and somewhat elastic
7. Let the dough rise until doubled (1 to 1-1/2 hours), then punch it down---OR---Let the dough sit in a warm place for at least 20 minutes to relax (this makes it much easier to roll out) and get puffy
8. While the dough is doing its thing, prepare the toppings: wash and chop ramps, brown and drain the sausage, slice or grate the mozzarella
9. When ready, roll out the pizza dough to the size of your stone or pan
10. Pull the preheated stone out of the oven, plop a dash of oil on it and spread with a paper towel
11. Transfer the dough to the stone
12. Spread pizza sauce out onto the dough to coat
13. Distribute the sausage evenly, then the mozzarella
14. Add the ramps over the top and sprinkle with pepper and salt
15. Bake for 10 to 15 minutes or until the cheese and crust are browned