Method

1. To Make the Pizza Bases - \rAdd Flour, Semolina, Yeast, Salt, Sugar to mixer bowl\rUsing paddle attachment mix for 1 minute to distribute dry ingredients\rAdd Water then Olive Oil. This reduces the Olive Oil clumping in the dry ingredients Fit dough hook\rMix on 1st speed for two minutes, then mix on 2nd speed for two minutes\rThe dough should be smooth and easy to stretch\rTurn out onto a lightly oiled surface. (use canola spray).\rUsing a scale cut dough into 160 gm pieces.\rForm into balls.\rRest covered in lightly oiled clingwrap for 10 minutes to allow the gluten to relax.\rOn lightly floured surface, use a rolling pin to roll ball out to 2- 3 mm which should give you a base just over 9 inches.\rPlace on lightly floured pizza peel and top with ingredients.\r
2. To Prepare Tomato Sugo & Topping - \rently fry garlic in olive oil for 1 min (medium heat - don't burn garlic) \rAdd canned tomatoes, stir \rShred & add basil leaves, stir \rAdd pepper & sea salt, stir \rLet sugo boil and then turn down heat and simmer for 20-30minutes \rTurn off heat, blitz with a hand held blender. Let sauce cool down & refrigerate until pizza bases are ready. \rPre-heat oven to 240 degrees (C) \rCut pumpkin into thin wedges (about 1 cm thickness) and place in a bowl and toss pumpkin in olive oil \rPlace pumpkin wedges on a tray with baking paper \rMix chilli flakes and cumin seeds in a bowl \rUsing a teaspoon sprinkle cumin & chilli flakes over pumpkin wedges, turnover wedges and sprinkle with cumin and chilli mixture \rPlace in oven for about 15 minutes until just slightly softened. \r
3. To Assemble Pizza and Cook - \rSpread tomato sugo over pizza base \rCover base with mozzarella \rPlace cooked pumpkin wedges with cumin & chilli over pizza base \rCrumble goats cheese evenly over pizza. \rPreheat oven (& stone) or pizza maker or wood fired oven \rCook pizza on a stone in the oven or in pizza maker\/wood fired oven at 380-400 degrees Celsius \rRemove when cooked (3-5 minutes) \rDrizzle with lots of maple syrup, to finish. \r