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
- 500g flour
- 50 ml water
- 250 g pumpkin pulp
- 1 pack dry yeast, approx. 25 g
- 3 teaspoons salt
- 15 ml oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe 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.
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