Ingredients:
- 1kg Cotswold pizza flour.
- 1 tsp Fine sea salt
- 1 tbsp Golden caster sugar
- 4 tbsp Extra virgin olive oil
- 650ml Warm water
- 14g Dried yeast
Pumpkin Pizza Cheese Bombs Recipe
Pumpkin Pizza Cheese Bombs Recipe
Pumpkin Pizza Cheese Bombs Recipe
The perfect Autumn Pumpkin Cheese Bombs, kindly shared by Rob Stevens (@robs_bbq) Happy baking!
- Baker: Rob Stevens
- IG: @robs_bbq
- Makes: 6-8 dough balls
- Prep time: 20 minutes
- Prove time: 2 hours
- Bake time: 20 mins in a fan oven, 30 mins in a BBQ
- Total time: 2 to 3 hours including proving time
Pumpkin Pizza Cheese Bombs Method
- In a jug, mix warm water, yeast and sugar, then leave for 5-
10 mins until frothy. - In a large bowl, combine the flour & salt.
- Add the yeast mixture and olive oil. Stir until a rough
dough forms. - Knead 8-10 mins until smooth and elastic.
- Place in an oiled bowl, cover and prove for approximately 1-2 hrs (or until doubled).
- Knock back the dough, divide it, and shape into balls. Prove again for 30 minutes.
- Stretch, and shape into a circle, I added a blend of cheddar and Red Leicester along with ham and pepperoni.
- Encase then mould the pumpkin shape by using 3 lengths of butcher’s twine.
- Coat with garlic butter, a sprinkle of sea salt then place in the oven at 200c until cooked. I cooked mine on the kamado joe which took around 25/30 minutes. This would take around 20 minutes.
- Serve and enjoy
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