In a liquid measuring cup, combine active dry yeast and 11⁄3 cups of warm water. Stir to combine and let sit for a few minutes until bubbles appear and you can smell the yeast. Place flour in a large mixing bowl with 2 big pinches of Maldon salt. Burrow a hole in the middle and add 1 tablespoon olive oil and the water-yeast mixture. Using a wooden spoon, starting at the center, bring the dough together. When the wooden spoon can no longer help you, use your hands. Once the dough is combined, pour it out onto a floured work surface and knead for 10 minutes. Grease a bowl with olive oil, place the dough inside, coat with olive oil, cover with plastic wrap, and allow to rise in a warm place for 45 minutes. While the dough rises, prepare the squash, apple, onion, and sage, and preheat the oven to 400°F. Drizzle the toppings with olive oil and sea salt, then toss to coat. Oil a 12”x9” baking pan and dust lightly with flour. Carefully pour the dough out into the pan, stretching it out to ll the pan. Go up and down the length of the pan making indentations with your fingertips all over. Cover with the toppings and use your fingertips to lightly push them into the surface of the dough. Drizzle with 2 tablespoons olive oil, cover with a damp tea towel, and set aside to rise for another 45 minutes. Finally, remove the towel and bake for 20–25 minutes, turning the pan half-way through. As soon as it comes out of the oven, drizzle generously with your best quality olive oil and sprinkle with more Maldon salt. Let cool and enjoy toasted or room temperature with cured meats.