Pumpkin Spiced Latte Pizza
Ingredients
Pizza dough
502g Cotswold pizza flour
316g (63%) room temp water
15g (3%) salt
0.46g fresh yeast / 0.21g instant dried yeast
Note: The total time to make the dough is 24 hrs at an average room temperature of 19°C. I recommend using PizzApp (iOS and Android) if you need to adjust the recipe for a shorter proving time or a change in your average room temperature. I’ve added baker’s percentages so you can make these adjustments.
Pumpkin pizza sauce
200g of roasted pumpkin or seasonal squash
1 tbsp unsalted butter
3-4 sage leaves
2 tsp white wine vinegar
1/2 smoked garlic clove, minced (regular will work fine too)
55g double cream
15g grated parmigiano reggiano
1/2 tsp hot sauce of your choice (use more if you like it spicy!)
Salt to taste
Toppings
Fior di latte mozzarella
Smoked scamorza mozzarella
Nduja
Crispy sage leaves
Grated parmigiano reggiano
Makes: This recipe will make 3 x 12” pizzas.
Prep time: 24 hrs
Bake time: 60-90 seconds
Flours used: Cotswold Pizza Flour
Method:
Pizza dough
- Measure your flour, water, yeast and salt.
- Add 95% of your water to a large bowl and crumble in the yeast. Mix until fully dissolved.
- Add 2-3 spoonfuls of flour at a time and mix to combine. Continue to do this until all the flour has been added and no dry flour remains.
- Cover with a damp tea towel and leave for 30 mins to allow the flour to absorb the water.
- Add the salt to the remaining 5% water and mix until dissolved.
- After 30 mins add the salt water to the dough and mix by hand to incorporate. Scrunch and fold the dough to make sure it’s fully distributed.
- Turn out the dough on your work surface. Use a plastic scraper to remove any excess dough from the bowl.
- Lightly knead the dough for 10 minutes. You should notice it becoming smoother and easier to handle.
- Place the bowl over the dough and leave to rest for a further 30 mins.
- Fold the dough a few times to create a smooth surface. Shape into a nice tight dough ball by pulling the dough towards you.
- Place the dough ball back into the mixing bowl, cover and leave at room temperature to prove for 18 hrs.
- After 18 hrs you will notice that your dough has increased in size.
- Turn out the dough on your work surface and divide into 3 equal portions of 275g.
- Create the dough balls by following the same method above, folding and shaping until they have a nice smooth surface and the seams are underneath.
- Move the dough balls to individual plastic containers that have been brushed lightly with olive oil. I place each dough ball on the inside of the lid with the container on top, this makes them really easy to remove later.
- Leave for the final 4 hr prove
Pumpkin pizza sauce
- Preheat your oven to 200°C
- Cut your pumpkin or seasonal squash in half and remove the seeds and stringy flesh.
- Lightly season with salt and place the cut-side down on a baking tray.
- Rub a little oil over the skin.
- Bake for 45-50 mins until the flesh is soft and easy to remove.
- Allow to cool before blending into a smooth puree.
- Place 1 tbsp butter into a saucepan and melt over a medium heat.
- Add the sage leaves and cook for 1-2 mins until infused with the butter.
- Remove the sage leaves (you can use them later as a garnish).
- Add the garlic and cook for 30 seconds.
- Add the vinegar, hot sauce and roasted pumpkin and continue to cook on a medium heat for a further 3-4 mins.
- Remove from the heat and add the double cream and grated parmigiano reggiano, stirring until fully combined.
- Allow to cool to room temperature before topping your dough. This can also be made ahead of time and stored in the fridge, just allowing it to come back to room temp before using.
Prepare the additional toppings
- You’ll need to sauté additional sage leaves if you’re making 2-3 pizzas. I’d recommend 5-6 leaves per pizza. Just follow the same process above by sautéing in butter for 1-2 mins.
- Prepare your cheese. Slice your fior di latte (low moisture) mozzarella into strips. Dice your smoked scamorza into small cubes. Grate your parmigiano reggiano.
- For the Nduja I use a firmer salami style version which is great for dicing up into small pieces. If however you have a more spreadable version, just put small blobs on your pizza with a teaspoon.
Build your pizza
- 30 mins before you plan to bake, fire up your pizza oven to allow it to preheat. You’re aiming for around 430°C at the centre of the stone.
- Remove your dough ball from the container by dropping into a bowl of semolina flour. Flip it a few times until fully coated.
- Add semolina flour to your work surface and place the dough ball on top.
- Working from the centre, use your fingers to press out the air. You’re looking to leave around a 1 inch crust.
- Flip the dough ball over and continue to work from the middle towards the edge.
- Rotate the dough and continue to press out all the air until you’re left with a nice even 1 inch crust all around.
- To stretch your dough, place your left hand on the base and use your right hand to gently pull the pizza.
- Rotate by 90 degrees and follow this process until you have a good 11” - 12” size.
- Lightly sprinkle some semolina flour on to your pizza peel and transfer your stretched dough.
- Add the pumpkin sauce first, using the back of a spoon to spread evenly.
- Next add your fior di latte mozzarella and smoked scamorza.
- Spread over your Nduja ensuring that there’s a nice even distribution across the whole pizza.
- Launch into your preheated pizza oven and cook for 60-90 seconds, rotating regularly to achieve an even bake.
- Remove from the oven and transfer to a cooling rack.
- Add your crispy sage leaves and a generous sprinkling of parmigiano reggiano.
- Slice up and enjoy!
Thank you so much to Graham @dough.the.evolution for providing this recipe. If you’d like to see more, please visit their Instagram page.
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