Elena proposes us a pizza coloured and rich of flavour, perfect to tast in these first autumnal days. A cream of pumpkin is the base for slices of caciocavallo cheese and red onion. To complite the opera we add a sprinkle of pesteda and grains of hazelnuts.


For the poolish:

- 200g manitoba flour

-  50g flour type 0

-  250g of lukewarm water

-  10g of dried natural yeast starter (or 2 gr brewers yeast)


For the dough:

- 120g flour type 0

- 55g durum wheat flour

- 13g salt


For the stuffing:

- 150g of oven-baked pumpkin pulp (about 4 thick slices)

-  50g ricotta cheese

-  caciocavallo cheese

- 1 red onion

-  aromatic mix (for me Pesteda by Vis)

- fresh oregano

- hazelnuts grain




The day before, at 7.oo pm: pour in a bowl all the poolish ingredients and mix all using a fork. You will get a very smooth batter (the poolish): cover with a lid or plastic wrap and let rise overnight at room temperature.

The next morning, at about 8:00 am: pour in the kneader the ingredients for the dough and knead all gradually adding the poolish. Knead the dough very well for about 15-20 minutes.

Flour the pastry board and upset the dough. Cover it with a bowl and let rise 1 hour. Flatten the dough in a rectangle and make folds: put the right corner of the rectangle in the center and cover it with the left corner. Turn the dough of 90°, flatten it again and repeat the folds 2 times. Turn the dough so that the folds are below. Brush with oil a large bowl and place the dough, cover with foil or with a lid and let rise at room temperature for 1 hour.

Divide the dough in 2 portions of 280 gr each and one of 130 gr and form 3 balls. Place them on a floured baking tray, cover with film and put in the fridge for 5-6 hours.

In the afternoon, around 5.00 pm: take out the balls from the fridge and let rise at room temperature for 2-3 hours.

Meanwhile prepare the stuffing: cut the red onion into thick slices and put them in cold water for half an hour (they will be much more digestible). Drain and set aside

Prepare pumpkin: if you don’t have pumpkin pulp to use, cook it in the oven following the instructions HERE or, if you have no time, cook it in the pressure cooker for 4 minutes from the whistle.

Once cold, blend it in a food processor along with ricotta cheese. Keep aside. Slice caciocavallo cheese and keep aside.

In the evening, at 8:00 pm:

– If you bake your pizzas in the oven: turn on the oven and bring to the maximum temperature (280°C). Roll out the loaves, transfer them on a sheet of baking paper and place them on a baking tray. Season with pumpkin cream and bake for 10 minutes (5 for the smaller one) placing the pan directly on the bottom of the oven. Season your pizzas with caciocavallo cheese, onions and aromatic mixture and continue baking for 5-6 minutes. Complete with hazelnuts grains and serve.

– If you have a baking stone or, as in my case, a pizza – oven: season your pizzas and cook.