Starter (poolish)
200 ml water
1 tsp runny honey
5 g yeast
crumbled
200 g Manitoba flour (type 0)
Main dough
225 ml cold water
500 g Manitoba flour (type 0)
20 g fleur de sel
50 ml cold water
Pumpkin sauce
300 g pumpkin
peeled, diced
1 tbsp olive oil
1 tsp fleur de sel
200 ml vegetable bouillon
50 g grated Parmesan
1 lemon
some grated zest and juice
Some pepper
Shaping and topping
Some Manitoba flour for shaping
250 g fior di latte mozzarella
cut into cubes
1 red onion
cut into strips
50 g pumpkin seeds
2 sprigs of sage
leaves plucked
200 g ricotta
Some olive oil
Some fleur de sel
Some pepper
Starter (poolish)
Put the water, honey and yeast into a sealable container and stir together well. Add the flour and stir to a sticky dough. Cover the dough and leave to rest at room temperature for about 1 hour, then leave to rest in the refrigerator for between 18 and 24 hours.
Main dough
Put the water and starter in the bowl of the food processor and mix well. Add the flour and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with a little olive oil, then cover and leave to rest for about 15 minutes.
Shaping and folding
Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.
Portioning
Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 1 hour.
Pumpkin sauce
Place the pumpkin on a lined baking tray, mix with the olive oil and fleur de sel, put in the cooking space and cook at 200 °C for about 25 minutes using the hot air humid mode. Take out, put in a tall vessel, pour in the vegetable bouillon, blend to a fine purée with a hand blender, then season with Parmesan, lemon juice and pepper to taste.
Hot air humid 200 °C for 25 Mins
Shaping
Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Gently remove the first portion of dough with a dough scraper, coat in flour, place on the work surface and, using your fingers, press from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards. Place one hand in the centre of the dough and use the other to carefully stretch it outwards, turning the dough slightly each time, to get the desired size (about ø30 cm).
Put the tray in
(Pre-)heat cooking space to 280 °C with PizzaPlus
Topping and baking
Spread a ¼ of the pumpkin sauce over the dough, scatter over a ¼ each of the mozzarella, pumpkin seeds and sage. Carefully but quickly slide the pizza with its toppings onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Spread the ricotta over the pizza, drizzle over some olive oil and season with fleur de sel and pepper.
Put the pastry in
PizzaPlus 280 °C for 5 Mins
Tips
Key is to prepare and bake only one pizza at a time or else the dough will become too soft and the topping will make it too moist. It will also be difficult to slide onto the pizza peel.
If the dough is too sticky, sprinkle some flour, durum wheat semolina or semolina on the work surface before shaping.
Manitoba flour (type 0) is available from larger supermarkets and Italian delicatessens. Its high protein content makes it particularly suitable for making pizza dough. Pizza flour can also be used in place of Manitoba flour.
Do not throw away the peelings and offcuts from the pumpkin. Add water, salt and herbs (e.g. rosemary, thyme and bay leaves) to them and make a pumpkin stock. Use it instead of the vegetable bouillon in the pumpkin purée.
The Professional pizza function – which is exclusive to V6000 pyrolytic ovens – can be used instead of PizzaPlus. It bakes at an impressive 350 °C – even hotter than with PizzaPlus – taking pizza to the next level in just 4 minutes: a light, crispy crust, evenly baked base and mozzarella that is melted and still white.
Additional information
Created by
V-ZUG LTD
Created on
2/9/25