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1
Combine warm water, yeast and rye flour to make sponge.
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2
Set aside in very warm place for 20 minutes.
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3
Stir in milk, olive oil, salt, flour and lukewarm water.
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4
Place dough on lightly floured work surface, and knead by hand for 10 to 15 minutes.
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5
Place dough in large mixing bowl, and set aside to double in very warm place.
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6
Punch down, and allow to rise for 40 minutes more.
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7
Place dough on lightly floured work surface, and divide into 2 balls.
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8
Place in mixing bowl, cover with oiled plastic wrap and refrigerate until ready to use.
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9
When ready to make pizzas, preheat oven to 500F.
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10
Remove one dough ball from refrigerator, and flatten on lightly floured work surface or cookie sheet.
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11
Using floured hands, work dough out by pulling in circle.
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12
Using knuckles, slowly stretch dough into large disc 12 inches round.
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13
Repeat with second ball of dough.
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14
Place discs on preheated pizza stone or pizza pan.
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15
Drizzle each with extra virgin olive oil.
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16
Place small pieces of gorgonzola on each dough circle.
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17
Add fresh figs and fig preserves, if using.
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18
Sprinkle with sage, and season with salt and pepper to taste.
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19
Bake in oven for 8 to 10 minutes, or until crust is browned.
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20
Top with greens, and serve.
