Preheat oven and baking tile to 500 degrees F.
Split dough into 2 pieces, 1 slightly larger than the other, and roll out into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt.
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat. Add the broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool. Season with several gratings of fresh nutmeg and salt and pepper.
Smear the large dough round with 2 tablespoons extra-virgin olive oil. Spread ricotta over the dough and smear within 1-inch of the edge all around. Place the broccoli pieces on top of the ricotta, and drizzle with the remaining olive oil and breadcrumbs. Place the second dough round on top and press down on the edges to seal. Poke holes in the top layer. Drizzle lightly with water and some oil and bake until golden brown, 20 to 25 minutes. Let rest 5 minutes before serving.
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Recipe courtesy of Mario Batali