Pizza with pumpkin and ricotta

200 ml water

1 tsp runny honey

5 g yeast

crumbled

200 g Manitoba flour (type 0)

225 ml cold water

500 g Manitoba flour (type 0)

20 g fleur de sel

50 ml cold water

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

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

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.

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.

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.

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.

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

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

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