Butternut Squash and Guanciale Pizza
Recipe type: Pizza
  • 1 proprietary nine-ounce dough ball of 60-70 percent hydration
  • Extra virgin olive oil for the pan and crust finish
  • 4 ounces Fontina cheese
  • 24 slices of braised butternut squash from recipe below*
  • 3 ounces of guanciale, cut thin and then in small strips
  • A handful of raw pistachios chopped rough
  • 2 tablespoons maple syrup for the finish
  1. Oil the pan with extra virgin olive oil.
  2. Toss or roll out the dough into a square shape, mimicking the size of a square pan, only larger.
  3. Place the dough in the pan, letting it rise up the side of the pan on each side approximately ½ inch.
  4. Starting in the middle, hold the dough from the side with both hands using your thumb and index fingers.
  5. Using your right hand, pull away from the left only a few inches to stretch the dough and bring the right dough back over the dough on the left to complete a fold, or “crimp.”
  6. Pinch this together to adhere.
  7. Move along the side of the pan, slowly repeating this move every inch or two.
  8. When you get to the corner, pull the dough up and into the corner, not letting it lower to the bottom.
  9. When finished, put both hands in the middle of the pan and stretch out to let the side dough relax and not cave in.
  10. When the dough has rested 10 to 15 minutes, oil the rest of the dough on the top side.
  11. Place the Fontina cheese all around the square pizza dough.
  12. Place the small guanciale slices over the cheese.
  13. Place the butternut squash slices in an overlapping fashion along the pizza.
  14. Let the pizza proof for another 10 minutes at room temperature of greater than 70 F.
  15. Bake in a 500-550 F oven for 8 to 10 minutes, or until the crust is golden brown and the bottom of the panned dough is crisp and golden brown.
  16. Pull the pizza from the pan and plate.
  17. Toss the pistachio and drizzle the maple syrup on the pizza.
  18. You may want to brush the crust with extra virgin olive oil, more maple syrup or even guanciale fat for a shinier presentation with more flavor.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/butternut-squash-guanciale-pizza