Conch Sofrito Pizza

1. In mixer bowl, whisk 3 cups rye flour, honey, warm water and yeast for sponge; let stand 10-15 min. In another bowl, combine water, oil, and milk. Attach dough hook and mix sponge on speed 2. Pour in
liquid ingredients; mix until combined. Add all-purpose and high-gluten flours, salt, sugar, and 1 1⁄2 cups rye flour. Mix dough 10 min., until pliant and elastic.

2. Divide dough into 8-oz. portions. Roll into balls; place on greased tray. Spray tops with pan release; cover with plastic wrap. Use one ball to finish pizza (below); freeze remaining dough. Yield: 8 crusts.

3. Prepare sofrito: Heat annatto seeds and olive oil in a heavy-bottomed pot until almost smoking. Remove from heat and allow to steep for 15 min. Strain out seeds.

4. Heat annatto oil over medium-high heat. Add bacon, garlic, and onions; cook 5 min. Stir in red peppers, tomatoes, coriander, and jalapeño. Add stock and salt and pepper to taste; simmer 30 min. Add thyme; simmer 15 min. more. Strain mixture, reserving liquid. Puree mixture to a rustic texture; add liquid, if needed.

5. Finish pizza: Heat remaining olive oil in a nonstick skillet. Add garlic; cook until lightly toasted. Add conch and cook until tender; set aside to cool.

6. Roll pizza dough into a 10-in. circle. Spread sofrito on dough, leaving a 1⁄2-in. border. Top with cheese, conch, peppers, and scallions.

7. Bake pizza in preheated oven (500°F), 6-8 min., until golden brown and crispy, rotating often. Serve immediately, with lime wedges.