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 Equipment Needed:

  • Standard or industrial mixer (optional), or hands
  • Glowen Raptor or Dragon
  • Glowen IR thermometer
  • Glowen wooden peel
  • Glowen turning peel
  • Glowen cutting wheel


For the Dough:

  • 480 grams of lukewarm water
  • 750 grams of bread flour
  • 1 tablespoon (15 grams) active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast
  • 1 tablespoon (18 grams) fine sea salt
  • 20 grams of extra-virgin olive oil
  • 100 grams of semolina or rice flour, for dusting


For the Toppings:

  • Pumpkin Puree
  • Hot Honey
  • Mozzarella
  • Hazelnuts/Walnuts
  • Pork Rinds
  • Basil


Instructions for 5 Dough Balls:

1. Prepare the Dough: 

  • In a large bowl, add half the remaining flour and the yeast mixture and mix well. 
  • Then add the salt and remaining flour. 
  • Dump the mixture onto a lightly floured surface and knead for 8 to 10 minutes. 
  • Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl, and dash a bit more olive oil on top.

 2. Let the Dough Rise: 

  • Cover the bowl with a dishcloth and set it in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.

 3. Divide the Dough: 

  • Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces. 
  • Ball up the dough, ensuring the tops of the balls are smooth. 
  • Brush each ball with olive oil or warm water, cover with a dishcloth, and rest in a warm place for 15 to 20 minutes, or until doubled in size.


Instructions for Toppings:

1. Prepare the Pumpkin Puree: 

  • Slice one pumpkin in half, put it on a baking plate covered with baking paper, and put it into the home oven for 30 minutes until it’s soft and it starts to peel off. 
  • When baked, peel it off (carefully) and slice it. 
  • Take a food processor and mix the pumpkin with 1 tbsp spoon of cooking cream to the desired consistency, if you want to be more runny add some water.

 2. Prepare the Hot Honey: 

  • Take hot honey and put it on to low heat until melted in between chop the chilies on small pieces and mix it up with the melted honey. 
  • When mixed put it aside to cool down or until you use it.

 Assemble the Pizza: 

  • Preheat your Glowen Raptor or Dragon to 450C or 842F (measure it on the middle of the stone with an Glowen IR thermometer). 
  • Take the dough out, spread it to the desired size (preferably 30cm or 12”), and spread pumpkin puree all over the pizza (leave empty a bit on the edge for a nice crust). 
  • Put on mozzarella or fior di latte and put the pizza into the oven. 
  • In the oven, you wait a few seconds so the bottom gets warm and you can safely turn the pizza. 
  • You bake it for 30 sec on each turn, or until the crust gets golden brown (not black)!

 Finish the Pizza: 

  • When pizza is baked you take it out and spread pork rinds all over the pizza and drizzle with hot honey. 
  • For the end, you put some basil leaves, and the pizza is done!


Enjoy your delicious Pumpkin Puree Pizza!

Check out the video:

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