To make the dough:

1. Mix the dry ingredients, then add the water. Stir until just combined. The dough will look a bit dry and lumpy at first, but don’t worry.
2. Cover and allow the dough to rise at room temperature for 24 hours.
3. Use a bowl scraper to transfer the dough onto a well-floured surface. Make sure you use enough flour to keep things from sticking.  Cut the dough in half.  
4. Form dough into 2 balls of dough.  Place each into a bowl and cover.  Allow to rise 45-minutes.
5. While dough is resting. Drizzle a baking sheet with olive oil and toss slices of Delicata with the olive oil.  Place in a 350F degree preheated oven and bake until beginning to brown around the edges 8-10 minutes.  Remove from oven.  Set aside until ready to use.
6. Add 2 tablespoons of olive oil into a 6-inch round cake pan with 3-inch sides with.  Once the dough has risen for 45 minutes, Carefully lift dough and place into pan.  Drizzle with a bit more olive oil and make dimples into the dough with your fingers.
7. Arrange roasted squash, pumpkin seeds and sage on top of the dough.
8. Cover tightly with aluminum foil.  Place in a preheat 425F oven and bake for 15 minutes.  Remove foil and bake an additional 10 minutes or until golden brown.  Remove from oven and allow to cook a few minutes then carefully lift from pan and allow to cool.