Yellow Squash and Goat Cheese Pizza

Directions

To make the pizza dough, divide the water into 2 containers: 700 g in one and 80 g in the other.

Add the yeast and 700 g of the water to the bowl of the Ooni Halo Pro Spiral Mixer. Set the Halo Pro to mix for about 1 minute at 15% speed (90 rpm) to dissolve the yeast. (For timings throughout the dough recipe, we strongly recommend using the Halo Pro’s built-in timer. The mixer will automatically stop when the timer is complete and prevent overmixing.)

Carefully add all the flour to the bowl and mix for 7 minutes at 15% speed (90 rpm).

Add 40 g of the remaining 80 g water to the bowl and mix for 2 minutes at 15% speed (90 rpm). Sprinkle in the sea salt and mix for 1 minute more. Add the remaining 40 g water and mix for 4 minutes at 15% speed (90 rpm).

Set the timer for 10 minutes and let the dough rest in the bowl with the Splash Guard closed.

After resting, perform a final mix for 30 seconds at 15% speed (90 rpm). Turn off the Halo Pro.

Tilt the mixer head open and remove the Breaker Bar and Spiral Dough Hook attachments. Keep the bowl attached to the Halo Pro. Use the Ooni Bench Scraper to remove the dough and transfer it to a clean Ooni Pizza Dough Box or airtight container.

Let the dough proof for 18 to 20 hours at room temperature (60° to 68°F/16° to 20°C).

5 to 6 hours before making the pizzas, transfer the fermented dough to a lightly floured work surface. Using the Ooni Bench Scraper and the Ooni Dual Platform Digital Scales, divide the dough into 8 portions, each 250 g.

Lightly flour your hands, then gather each portion of dough into a taut ball. Place the dough balls into the Ooni Pizza Dough Boxes, cover with an airtight seal and proof until they double in size. This could take 5 to 6 hours or be as soon as 2 to 3 hours in a warm environment, so keep an eye on them. Now the dough is ready to use. This makes enough dough for eight 12-inch (30-cm) pizzas or six 14-inch (35-cm) pizzas. You will need 2 dough balls for the pizza recipe below.

To make the pizzas, preheat a regular oven to 425°F (220°C).

Cut the delicata squash in half crosswise. Scoop out the seeds from each half, then thinly slice the halves crosswise. Transfer to a baking sheet. Drizzle the squash with olive oil, season with kosher salt and pepper and toss to coat. Spread in a single layer and roast until tender, about 7 minutes. Set aside.

Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750° to 850°F (399° to 454°C).

On a lightly floured surface, roll out and stretch one pizza dough ball into a 12-inch (30-cm) round. Transfer the dough to a lightly floured pizza peel. Arrange half each of the delicata squash and yellow squash slices on the dough, slightly overlapping them. Scatter half the onion slices over the squash, then sprinkle with half the goat cheese. Arrange a few sage leaves and thyme sprigs on top.

Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is puffed up and charred in spots, about 1 minute.

Using the pizza peel, transfer the pizza to a cutting board and drizzle lightly with olive oil. Cut into slices and serve immediately. Repeat to make a second pizza. Makes two 12-inch (30-cm) pizzas.

Recipe courtesy of Ooni and Williams Sonoma Test Kitchen