Pumpkin Pizza Dough??

[Molly]

I have some cooked pumpkin here and thought it'd be nice in a pizza dough.  but I"m not sure what would I be replacing in the dough mix if I add this stuff???  What would I take out?  Or... not??     I have 1-2 cups of pureed pumpkin. 

[fundj&e]

was the pureed pumpkin steamed or baked?

[judydawn]

Molly,here's a blog with pizza dough made using pumpkin. The quantities there may give you an idea of what to replace or leave out of your basic dough recipe.

[Frozzie]

i would depend on how liquid the pumpkin is...if quite liquid i dont think you would take anything out ?? and may need to add more flour to get the right consistency but if baked and dryer may need to take a very small amount of flour out?? just a guess as i have never tried it but its all about getting the right consistency like it is for most doughs so you will probably have to play around with it unless someone else can tell you exactly..

[Molly]

Thank you one and all.   

The pumpkin was done in the tmx,  about 400g with 100g water. (100degC 20 mins)  Came to 240g of puree.  Who'd have thunk it?!?!?!?! 

So,  I just followed the pizza base recipe in the book,  added the pumpkin before the combining/ kneading stage and then afterwards added flour to make up for the wetness of the pumpkin.  I measured 150g of extra flour.

They're on their 2nd rise now,  about to get their toppings. 

Thanks again!!  I'll let you know how they go.

[Frozzie]

dont forget photos molly 

[fundj&e]

i have never done a 2nd rise for pizza
do you do the 2nd rise in the bowl or roll out in the tray?

[Molly]

Okay,  these turned out really thick!  I was so surprised.  Usually my pizzas are on the thin and crispy side.  These were definitely thick and crusty.  Luckily,  I was abel to cook them long enough so they weren't doughy in the middle.

Pics are on my failsafe recipe blog:  http://realfailsafemeals.blogspot.com/2011/10/pumpkin-pizza-base.html

fundj,  the second rise I do on sheets of baking paper,  that I'll eventually cook it on.  So,  just in balls,  on the paper.  Then I shape the pizza on the baking paper and pick it up by the baking paper to put on the tray.

[Carine]

Always good having a go Molly    Did your pizza taste very different?

[Molly]

The flavour wasn't very strong at all and so it'd suit any topping, I think.

[CreamPuff63]

fundj,  the second rise I do on sheets of baking paper,  that I'll eventually cook it on.  So,  just in balls,  on the paper.  Then I shape the pizza on the baking paper and pick it up by the baking paper to put on the tray.

This is what I do too, as I found the pizza dough or toppings were sticking to my stone and I was having trouble trying to get them off in one piece. When I take it out of the pizza maker I put on a chopping board and slice up and then transfer over to a plate and then slide the baking paper out so I can reuse on the next pizza. Love the sound of pumpkin pizza dough and will give it try.

[fundj&e]

If i am using a pizza stone i roll out my pizza then put it on a pizza peel, top it then slide it on to the pizza stone. I use semolina on the peel acts like little ball bearings

[CreamPuff63]

then put it on a pizza peel top

what is that? I use the semolina too, and the pizza just flies off the baking paper 

[Carine]

Yes, what's a pizza peel top?
CP, baking paper does the trick for me too.

[fundj&e]

sorry guys
i roll out my pizza then put it on a pizza peel, then i add the topping while on the pizza peel, then in the oven on the stone