Pumpkin - Herb Pizza Dough
From jo_jo_ba 14 years ago
- - to make
- Serves 8
This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. Read more I do reccommend a quick par-bake before topping / finishing, no matter what method you use. See less
Ingredients
- 1 1/4 cups flour shopping list
- 2 cups whole wheat flour shopping list
- 1 tsp gluten flour shopping list
- 1 packet instant yeast shopping list
- 1/2 teaspoon salt shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
- 1 tsp garlic powder shopping list
- 1 1/4 cups warm water shopping list
- 1/4 cup canned pumpkin puree shopping list
How to make it
- In a large mixing bowl (this is easiest in a stand mixer), whisk together the flours, gluten, yeast, salt, herbs and garlic powder.
- Mix together the warm water and pumpkin, then add to the flour mixture and mix well.
- Knead with the dough hook or by hand for 7-10 minutes, until cohesive and fairly smooth (it will still be a little sticky).
- Place in a lightly greased bowl, turning to coat the top. Cover and let rest 30 minutes.
- Deflate the dough gently and divide / roll out as desired.
- For a thin, crisper crust, par-bake immediately at 425 for 5-7 minutes before topping and finishing your pizza. If you want a thicker crust, allow the rolled out dough to stand 15-30 minutes to slightly rise again.
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