Roman-style pumpkin filled pizza by Renato Bosco

S series advanced heat for pizzeria guarantees the necessary push for the correct development of the product, baking uniformity and the right degree of internal humidity, without ever turning the pan.
Also ideal for cooking the most delicate fillings, S series is the oven used by Renato Bosco, one of the most famous pizza masters in Italy, who gave us this variant of his roman-style filled pizza in full autumn theme.

Roman-style filled pizza recipe by Renato Bosco

INGREDIENTS

Dough
1000 g “0” flour (300-360W)
800 g water
20 g salt
20 g extra virgin olive oil
5 g yeast

Heat: S series Multibake h16, 270°C, 40% top, 50% deck – baking time 10-12 minutes

For one pan filling:
400 g pumpkin
600 g cooked ham
650 g burrata cheese

METHOD

Direct dough

1. Mix the flour with 600 g of water on speed 1 for 8 minutes. Add the crumbled yeast and, as soon as the dough takes shape, knead for another 5 minutes at speed 2, adding the salt, the oil and the remaining water.
2. Form the dough into a single smooth mass and let it rest in a special plastic container, previously oiled, for 12 hours at 4°C.
3. After the resting time, form the 1200 g balls and leave to rise for 4-6 hours at room temperature.
4. Roll out the dough in a 60×40 cm baking pan previously oiled. Add some oil over the pizza base and let it rise again for about an hour.
5. In the meantime, prepare the pumpkin for the filling: slice the pumpkin with a slicer, then place it on a tray with parchment paper, add a drizzle of extra virgin olive oil, salt, rosemary and nutmeg and cook at 200°C (40% top, 50% deck) for ca. 15 minutes.
6. Bake the pizza at 270°C, 40% top, 50% deck for 10-12 minutes. Let the dough cool and then cut and stuff it with pumpkin, cooked ham and burrata. Bake the pizza again for a few minutes, turning it at half baking, until you reach the desired crunchiness.