New Haven style pizza with roasted delicata, bacon, habanero, creme fraiche and maple syrup

Combine bread flour, salt, a very small amount of yeast and 152 g water; stir with a wooden spoon until mostly combined.

Turn out onto the counter and knead until there are no crumbs or dry spots and the dough is consistent and homogenous, though not super smooth.

Place in an oiled container and set aside for an hour.

Divide into two even pieces of about 200 g each; round each one tightly without flour on the bench.

Space the balls out on a lightly oiled sheet tray, cover with a lid and refrigerate a day up to four or five days to develop flavor and relax so the dough rolls very thin.

Roll 200 g into a very thin 12-inch pizza; for a larger Gosney oven, up to 300 g per dough piece.

Top with roasted delicata, cut bacon, cut habanero, creme fraiche, maple syrup and a little olive oil, and bake in the Gosney oven.

Finish with maple syrup straight from the bottle.