For the Pizza Dough:

1. Using a stand mixer with a dough hook attachment, mix the water and yeast on low for 3 minutes (Note: The sourdough starter is optional as its purpose is to add to depth of flavor).
2. Add the 00 flour, bread flour, and whole wheat flour and mix on low for 5 minutes.
3. Add salt, and mix on medium for 10 more minutes.
4. With floured hands, scoop dough out of mixer and place into an oiled container (large enough for the dough to at least double in size). Flip the dough multiple times to make sure all sides are oiled, then cover surface with plastic wrap, then cover the container with another layer of plastic.
5. Allow the dough to proof, or double in size. After it has proofed once, punch the dough down and allow it to proof again.
6. Cover dough again the same way and place the lid on the proofing container. Place in the refrigerator overnight or up to two days, for best results.
7. Place the prepared dough on a floured work surface and portion into 10 balls. Roll each into a tight ball, coat with flour, and transfer to a floured pan. Spray the tops of the balls with cooking spray to prevent them from drying out.
8. Store covered dough at room temperature until ready to use.

For the Savory Fig Jam:

1. In a small saucepan, brown butter, then add onion and garlic and allow to cook for 5 minutes on medium low.
2. Add figs, wine, and herbs and cook down until slightly thickened, about 15 to 20 minutes.
3. Puree mixture, and reserve.

For the Gamebird Smoked Ham:

1. Mix all the dry ingredients together and liberally coat the breasts with the mixture. Place in covered container and place it in the refrigerator overnight.
2. Take the breasts out of the cure and rinse the cure off under a cold stream of water. Pat dry with paper towels.
3. If you are using a smoker, add the soaked wood chips and cook the breasts to an internal temperature of 160 degrees. Cool, and reserve to slice.

To assemble pizza: Stretch the dough to desired size, and using a spoon, top with the Savory Fig Jam. Top with the goat cheese, ricotta, and a little mozzarella. Bake at 475 degrees until cheese has melted. Add slices of the Gamebird Ham as the pizza is cooking, because it can sometimes make it too salty if added early. You can also add the ham when the pizza is done cooking. Remove from oven and top with fresh arugula and truffle oil. (For wood-burning ovens, cook at 800 degrees for about 90 seconds and remove.)