Pizza Dough with Pumpkin

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 min
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the pumpkin flesh in pieces with 1 teaspoon salt in a saucepan and simmer with about 50 ml water. When the pumpkin is tender, puree it.
Mix the flour and dry yeast in a bowl. Add the oil, 2 teaspoons of salt and sugar.
Measure out the pumpkin pulp and add 300 ml to the batter. The remaining pumpkin pulp can be processed into soup or, if it is not quite 300 ml, simply fill up with some water. Process everything with the mixer with dough hook. Possibly knead again with your hands. Put the dough back in the bowl, cover with a towel and let rise in a warm place for half an hour. Then knead again and put in the fridge for one night.
Prepare the pizza as usual the next day. The dough should be nice and crispy, enough for one tray.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.