1 jalapeño chile, sliced and seeded if you want to reduce hot spicy level
Salt and olive oil
8 slices smoked, cured Italian Speck ham or prosciutto
Combine warm water with yeast; set aside; allow yeast to foam. Add cold water, flour and flax meal to yeast; mix. Set aside, covered with a dishtowel, 2-3 hours.
Add 1 additional ounce flour and 1 additional ounce water to mixture; mix.
Cover and set aside for another 2-3 hours.
Place flour in large mixing bowl or in stand mixer bowl.
Combine yeast with warm water and honey and stir together. Set aside for 1-2 minutes. Combine this with the cold water and reserved sponge. Add to flour in mixing bowl.
Begin mixing all together either by hand or with stand mixer equipped with dough hook. If making by hand, turn mixture out on flour-covered counter surface; knead 5-6 minutes. Add salt; knead another two minutes and add a little more flour if necessary to form an elastic dough. Knead in the olive oil until incorporated. (If using a stand mixer, mix and knead in stand mixer bowl until dough is elastic.)
Divide dough in half; form into two tight balls by pinching dough over on itself. Set in a deep pan with 2”-3” space around each ball. Cover and refrigerate 24-48 hours.
Remove dough from refrigerator, leaving the lid in place. Place in a warm area of kitchen. Allow dough to proof (rise). The dough is now ready for shaping.
Heat oven to 450-500° F.
Dust flat surface with mixture of semolina and white flours. Place proofed dough on surface. Push dough into two 10-12 inch rounds for pizza crusts. Divide and spread mozzarella on each crust. Top with Brussels sprouts and grated Le Gruyère cheese.
Divide pineapple and jalapeño slices over pizzas; drizzle with a little olive oil and sprinkle with a little salt; bake 15-18 minutes, or until cheese turns golden.
Remove from oven. Arrange speck slices on pizzas, and sprinkle with a plentiful grating of Le Gruyère. Serve immediately.