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  • #1 by Bill/SFNM on 05 Oct 2021
  • @sk suggested this challenge: bake pizzas (new ones, not from your back catalog) that include winter squash, pumpkin, etc. For those in the Southern Hemisphere, do you have summer squash yet? If so, feel free to jump in. 
  • #2 by Mmmph on 05 Oct 2021
  • An oldie, but a goodie

    Roasted zucchini, yellow squash and shallots, with aleppo chili flakes. Finished with Paranno cheese

    Flour (100%):    867.51 g  |  30.6 oz | 1.91 lbs
    Water (70%):    607.26 g  |  21.42 oz | 1.34 lbs
    CY (.3%):    2.6 g | 0.09 oz | 0.01 lbs |
    Salt (2.5%):    21.69 g | 0.77 oz | 0.05 lbs | 3.89 tsp | 1.3 tbsp
    Oil (4%):    34.7 g | 1.22 oz | 0.08 lbs | 7.71 tsp | 2.57 tbsp
    Total (176.8%):   1533.76 g | 54.1 oz | 3.38 lbs | TF = 0.1326
    Single Ball:   766.88 g | 27.05 oz | 1.69 lbs

    Mixed for 8 minutes. 3 hour counter rest, covered.
    24hr bulk rise @54F, Divided and 12hr ball rise @54F. Used a wine cellar cooler.
    2hr Room Temp, the press into pan. 2hr pan rise, topped and 1 more hour pan rise.
    Baked @ 425F

    Light, crispy crust. People were drooling over this one.

    1. Pre-bake
    2. Cooling off
    3. Upskirt...Long pan rise
    4. close up
    5. Close up #2
  • #3 by Yeasty Boy on 06 Oct 2021
  • A couple weeks ago I made one topped with butternut squash that I'd rubbed in olive oil and salted. Had a base mix of lemon/salt/pepper/ricotta. Used some garden peppers, summer sausage, toasted walnuts, feta, and arugula (post bake). A little hot honey too. I was hoping the squash would have crisped up more (I shaved it with an apple peeler), but it was still pretty good.

    Standard NY Style crust. 2-day ferment.

  • #4 by nickyr on 07 Oct 2021
  • Wow this is off to a really strong start!
  • #5 by sk on 09 Oct 2021
  • Zucchini on a pumpkin cream with fresh mozzarella.  Prosciutto after bake.

    Ischia Sourdough, Caputo Blue baked in my WFO.

    Happy Fall!
  • #6 by Yael on 17 Oct 2021
  • Here's my contribution... I wanted to make something more sophisticated, but it was a last-minute topping!

    - Tomato, mozzarella, zucchini thin slices (marinated in EVOO, S&P and garlic), pumpkin seeds

    - Pumpkin-shaped pizza  ;D
  • #7 by sk on 17 Oct 2021
  • I lovethe pumpkin pizza Yael!   Very clever!!
  • #8 by Yael on 17 Oct 2021
  • I lovethe pumpkin pizza Yael!   Very clever!!

    Haha, thanks! I plan to make something that looks more like a pumpkin, with pumpkin sauce on top maybe (orange). I'm trying to find some ideas for Halloween  :-D
  • #9 by Pizza_Not_War on 19 Oct 2021
  • Pumpkin seeds, garlic, raisins, Provolone, crushed tomatoes, mushrooms. Sourdough.
  • #10 by Bill/SFNM on 22 Oct 2021
  • Roasted Robinís Koginut Squash, Neapolitan-style crust with garlic sauce, bacon, parsley, mozzarella, parm, olive oil

  • #11 by Yael on 23 Oct 2021
  • Haha Bill, it seems we had pretty much the same idea  :-D

    This is my "better" contribution to the challenge:

    Butternut squash sauce (boiled, grilled, then mixed with garlic, EVOO, fennel seeds, S&P), mozzarella; after bake prosciutto, parmesan and pumpkin seeds.
  • #12 by peetzabone on 27 Oct 2021
  • A couple weeks ago I made one topped with butternut squash that I'd rubbed in olive oil and salted. Had a base mix of lemon/salt/pepper/ricotta. Used some garden peppers, summer sausage, toasted walnuts, feta, and arugula (post bake). A little hot honey too. I was hoping the squash would have crisped up more (I shaved it with an apple peeler), but it was still pretty good.

    Standard NY Style crust. 2-day ferment.

    Did you pre-cook your squash?
  • #13 by Yeasty Boy on 02 Nov 2021
  • Did you pre-cook your squash?

    Sorry for the late response!

    I didn't pre-cook it. As thinly as it was shaved, and being rubbed with OO, I figured it would crisp-up on the pizza.

    It did cook through, but you'd probably want it crispier.

    Precooking it with OO and salt on a cookie sheet, making something like a Terra chip, and placing it on post-bake would have put me closer to where I hoped to be.
  • #14 by Yeasty Boy on 02 Nov 2021
  • I gave one more shot at the Squash Challenge...

    I planned 2 days ahead to make a roasted red pepper and goat cheese based NY Style. Then the morning of the bake I decided to try a pesto version...so I made a 10-hour 2nd doughball.

    I roasted a halved butternut squash with olive oil, salt and pepper. Once it cooled, I diced it and added a little more salt and pepper.

    "Sauce/base" #1 consisted of two large roasted red peppers, 5 oz. goat cheese, 1 large garlic clove, 1/2 t salt, 1/4 t ground pepper and some fresh rosemary. I put it all in the food processor along with 2 T milk and 1 t flour, and pureed it. I dumped it in a bowl and then folded-in the cubed squash. I could have just eaten it out of the bowl as-is. Red pepper and goat cheese is a winning combo!

    I dolloped it on the dough and spread it out a little. Added toasted pecans, shredded gruyere, shredded parmesan and topped it with sliced hot soprasetta. Cooked at 550 on my baking steel.

    The second one was assembled similar. The dough was 10-hour. Like the red pepper version, I folded the squash into pesto and spread it over the skin. Instead of steel, I cooked it on a stone on the bottom rack.  Same topping ingredients as above, but with dollops of goat cheese dropped across it.

    Drizzled hot honey over them...both were really good! I liked the red pepper the best...my wife liked the pesto. The toasted chopped pecans really add a nice texture.

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