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GUUUUYS! This pizza right here, is the pizza of my dreams. Butternut Squash and Sage Pizza with salty blue cheese, fresh rosemary and sage, drizzled with a bit of honey. It’s so good and the crust is a perfect thin Neapolitan style.
I’ve made pizza many times before and it’s always good, but I default to a thick Sicilian style because I can never seem to get the dough thin enough. Until I found this 00 flour. 00 flour is super fine and has a lower amount of gluten than regular flour, which makes it perfect for a nice thin crust pizza.
The Pizza Dough
The dough is a small labor of love. It needs at-least six hours total to rise and set – 2 hours at room temperature and 4 hours in the fridge. You can even let it sit in the fridge overnight. It’s best to start this in the morning to have it ready by lunch or dinner.
When making the pizza, be sure to preheat the oven WITH your pan or pizza stone in the oven. I place the dough on a parchment paper when topping, then take the stone out of the oven. Because the dough is thin you should be able to lift the parchment paper, with the pizza on it, and place it on the stone or sheetpan. You can also slide it onto the stone or pan but at your own risk.
We already know butternut squash and sage are just *chef’s kiss* when paired together. But butternut squash and sage PIZZA is even better than I could’ve imagined. I added blue cheese crumbles, fresh chopped sage, finely chopped rosemary, onions, and a honey drizzle. It’s the perfect warm, cozy, pizza that even my meat-lover husband loved.
The dough is intended to be split into 3 balls, so you can bake three pizzas or save the dough in the fridge for up to two weeks!
Butternut Squash and Sage Pizza
- Sheet pan or pizza stone
- 4 Cups Caputo Tipo 00 Flour (480 grams)
- 1 Tsp Sugar
- 1 ½ Tsp Salt
- 1 ½ Cups Warm Water atleast 101°F
- 1/2 Tsp Active Dry Yeast
- 2 Tbsp Olive Oil plus more for greasing the bags
- Shredded Mozzarella
- Roasted Butternut Squash
- Yellow Onion Slices
- Blue Cheese Crumbles
- Fresh Rosemary, chopped
- Fresh Sage, chopped
- Mix flour, sugar, and salt together. In a separate bowl add yeast and water. Let sit for 10 mins, until the yeast looks foamy.
- Add the flour to the yeast/water mix and until well incorporated. Let rest for 10 minutes. Move the dough and onto a floured surface. Knead the dough by folding it towards you, then pressing down in the center with the palm of your hand. Turn the dough and repeat this process for 5 minutes.
- Grease a clean bowl with olive oil and add your dough to it. Let it rest on your counter for 2hrs or until it's doubled in size.
- Cut the dough into 3 equal balls. Grease 3 ziplock bags and add a dough ball to each, pushing out any air. Refrigerate for atleast 4 hours or overnight.
- Preheat oven to 500F. Line a sheet pan with parchment paper. Lightly flour the center of the sheetpan. Hold the dough on your fists. Move your fists in a circular motion to stretch the dough to your desired thinness. Add the dough to the sheetpan and begin adding toppings.
- Add as little or as much of the listed toppings, then bake at 500 for 7-10 minutes. Drizzle with honey as soon as it comes out the oven. Every oven is different so check your pizza frequently, they cook quick!
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