Ingredients
- 1 tablespoon active yeast
- 1 teaspoon honey
- 1/2 cup warm water, about 45 °C
- 3,5 cups bread flour
- 1 cup pumpkin puree
- 2 tablespoons olive oil
- 1 teaspoon salt
Method
- Sprinkle the yeast into the bowl of a stand mixer.
- Add the honey and pour over the warm water.
- Give it a little stir and let it sit until foamy, about 5′.
- Add the flour, pumpkin, olive oil, and salt and mix with the dough hook on a low setting until it all comes together.
- Scrape the sides of the bowl as needed.
- Work the dough with hook on low speed for 8–10 minutes until the dough is a soft, elastic ball that has cleaned all the flour and bits off the sides of the bowl.
- Push the dough back down if it starts to push over the top of the dough hook.
- When the dough is kneaded, transfer the dough ball to a bowl greased with olive oil.
- Brush the top of the dough with olive oil, cover the bowl with plastic wrap and leave in a warm place to rise until doubled in size, about 1 hour.
- Preheat the oven to 220 °C.
- Punch down the risen dough and leave it to rest for 10′.
- Sprinkle your counter lightly with corn meal.
- Divide the dough into 2 balls and shape each into a smooth disc.
- Working one ball at a time, use your hands to push the dough outward from the center, turning the dough 1/4 turn as you go, until you have a nice round pizza, about 25 cm around.
- Push and stretch the dough outward from the middle until it won’t stretch any more.
- Leave the pizza base to rest for 5′.
- Repeat with the next disc.
- Carefully transfer the pizza base to a baking sheet lightly brushed with olive oil.
- If it loses its shape, press it back into the round.
- Use your fingertips to press indentions in the dough to prevent it from bubbling up.
- Spread on the tomato–pumpkin sauce and the toppings of your choice.
- Bake for 10 – 12′ until the crust is golden and the cheese toppings are melted.