In a clean bowl, start the dough preparation process by melting fresh yeast with a little lukewarm water. It is essential to use lukewarm water, not hot, to activate the yeast without destroying it. Once the yeast is completely dissolved, gradually add the flour, mixing with a spatula or your hands, until the flour is evenly integrated. Then, dissolve the salt in water and gradually add it to the mixture, continuing to knead. It is important to add water until you achieve a soft but non-sticky dough that does not stick to your hands. Once you reach the desired consistency, let the dough rise in a bowl covered with a clean towel at room temperature.
Meanwhile, prepare the tray in which you will bake the dough. Sprinkle an even layer of cornmeal on the bottom of the tray, ensuring it is evenly distributed. Using only your hands, start to stretch the dough, pressing from the center to the edges, being careful not to make it too thick. It is recommended to stretch the dough first on the work surface, then transfer it to the tray and continue the process. The goal is to achieve a thin sheet, which will rise during baking. Once the dough is evenly stretched, use your fingertips to create small dimples all over the surface, without piercing the dough. These dimples will help hold the sauce and add texture.
Lightly brush the surface of the dough with a little oil, using a brush or your fingers, being careful not to press too hard. Cover the tray with a linen towel, ensuring it is lifted above the dough and not sticking to it, and let it rise while you prepare the topping.
For the sauce, peel the pumpkin and seeds, cutting it into small cubes. In a pan, add a tablespoon of oil and a pinch of salt, placing the pumpkin on low heat with a lid. Stir occasionally to prevent sticking. After a few minutes, add the chopped garlic, a sprig of rosemary, and chopped sage leaves (if you have them), as well as the tomato juice. Let the sauce simmer for about 20 minutes, until the pumpkin becomes soft and the sauce thickens, evaporating the excess water. Once the sauce is ready, turn off the heat, remove the garlic and rosemary sprig, and let it cool.
Preheat the oven to maximum temperature. After the dough has risen, pour the pumpkin and tomato sauce, which should be at room temperature, not hot. If desired, add cubes of pancetta or bacon on top for extra flavor. Place the tray in the bottom of the oven for 5 minutes, then move it to the upper half of the oven for another 10 minutes, or until the dough turns golden and crispy. Let it cool slightly before cutting and serving. The resulting dough is thin, crispy, and perfect to be enjoyed alongside the delicious sauce.
Meanwhile, prepare the tray in which you will bake the dough. Sprinkle an even layer of cornmeal on the bottom of the tray, ensuring it is evenly distributed. Using only your hands, start to stretch the dough, pressing from the center to the edges, being careful not to make it too thick. It is recommended to stretch the dough first on the work surface, then transfer it to the tray and continue the process. The goal is to achieve a thin sheet, which will rise during baking. Once the dough is evenly stretched, use your fingertips to create small dimples all over the surface, without piercing the dough. These dimples will help hold the sauce and add texture.
Lightly brush the surface of the dough with a little oil, using a brush or your fingers, being careful not to press too hard. Cover the tray with a linen towel, ensuring it is lifted above the dough and not sticking to it, and let it rise while you prepare the topping.
For the sauce, peel the pumpkin and seeds, cutting it into small cubes. In a pan, add a tablespoon of oil and a pinch of salt, placing the pumpkin on low heat with a lid. Stir occasionally to prevent sticking. After a few minutes, add the chopped garlic, a sprig of rosemary, and chopped sage leaves (if you have them), as well as the tomato juice. Let the sauce simmer for about 20 minutes, until the pumpkin becomes soft and the sauce thickens, evaporating the excess water. Once the sauce is ready, turn off the heat, remove the garlic and rosemary sprig, and let it cool.
Preheat the oven to maximum temperature. After the dough has risen, pour the pumpkin and tomato sauce, which should be at room temperature, not hot. If desired, add cubes of pancetta or bacon on top for extra flavor. Place the tray in the bottom of the oven for 5 minutes, then move it to the upper half of the oven for another 10 minutes, or until the dough turns golden and crispy. Let it cool slightly before cutting and serving. The resulting dough is thin, crispy, and perfect to be enjoyed alongside the delicious sauce.
Ingredients
For a tray 37*30 cm: Dough: 2 cups (like tea cups) of flour about 60% of the flour amount water at room temperature a pinch of dry yeast salt oil cornmeal Topping: 150-200 g of pumpkin* 1 tablespoon of olive oil 1 clove of garlic crushed with the flat of a knife salt 1 sprig of rosemary and 4-5 leaves of sage 3/4 cup of tomato juice Optionally: 75 g of pancetta cubes