For the past 8 years I’ve been using the same recipe for our pizza dough, one that I blogged about in the very early days of the Bewitching Kitchen.  But every once in a while, I get tempted by a recipe described as “the best you’ll ever taste“, “a crust that will change your life“, or some other irresistible statement. Case in point: a recipe from Roberta’s, a restaurant in Brooklyn, NYC.  According to the description in the New York Times,  “it provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week”.  Lots of rave reviews online by many people who tried it.  So, I got the required flour (Italian type 00) to be combined with regular all-purpose, and went to work.  I chose a very unusual topping for this experiment, combining kale and pumpkin, after reading this post by Joanne from Eats Well with Others, one of the food blogs I follow very closely.  She cooks strictly vegetarian dishes, but trust me, with her cooking no one would miss the meat. For her version, she used burrata, but I had to settle for mozzarella. No major harm done, it turned out delicious!


(published by The New York Times)

** I doubled this recipe and made three pizzas **

153 grams 00 flour (1 cup + 1 tablespoon)
153 grams all-purpose flour (1 cup + 1 tablespoon + 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

In a large mixing bowl, combine flours and salt.

In a small mixing bowl, stir together 200g lukewarm water (about 1 cup), the yeast and the olive oil, then pour this mixture into the flour.  Knead with your hands a few minutes until well combined, then let the dough rest for 15 minutes.

Knead the dough by hand for 3 minutes. Cut into two equal pieces and shape each into a ball. Place on a floured surface,  cover with a cloth slightly moist with water, and let rise for 3 to 4 hours at room temperature. You can also refrigerate it for 8 to 24 hours (or even several days).  If you work from cold dough, let it sit at room temperature for 45 minutes before shaping it.

Place each dough on a floured board and use your fingers to stretch it.  Top and bake on a very hot oven.

to print the dough recipe, click here

(slightly adapted from Eats Well with Others)

1 (15 oz) canned pumpkin puree
28 oz fire-roasted diced tomatoes
2 tsp chipotle chili powder
salt and black pepper, to taste
8 oz mozzarella cheese
1 bunch lacinato kale, destemmed and coarsely chopped
1/4 cup Parmigiano cheese

Heat oven to 500 (or higher). Alternatively, you can use your grill covering the rack with quarry tiles.

In a food processor, process together the pumpkin, fire-roasted tomatoes, chipotle chili powder, and salt and black pepper until pureed. Set aside.

Steam the kale in the microwave until wilted.

Spread enough pumpkin tomato sauce over the dough so that it covers it. You will have plenty of sauce leftover, use it for pasta or new fun experiments with pizza toppings. Sprinkle the kale over the sauce. Top with slices of the mozzarella and a sprinkling of parmesan cheese. Bake for 10 minutes or until done to your liking.


to print the recipe, click here


Comments: As far as dough goes, I think my default recipe still wins…  This was a nice enough recipe, good texture and crunch, but after making Fine Cooking version countless times, I am so used to it I don’t even have to look at the recipe. Plus, all the variations I make incorporating a little spelt flour here, a little whole wheat there, never disappointed me.  Still, it was fun to try something different.

As to the kale and pumpkin topping: winner!  Incorporating pumpkin in the tomato sauce mellows the natural acidity of the tomato, and of course the chipotle flavor doesn’t hurt either…  Great pizza, too bad we did not find burrata, but any nice melting cheese will work, of course.

We also combined the kale in one pizza with players such as crumbled chorizo & sautéed mushrooms. Super tasty too.  Pizza dinners are always fun and make any evening feel special. Plus, what’s better than leftover pizza next day?


 Joanne, thanks for the constant inspiration, whenever I am in the mood for some spectacular take on a vegetarian meal, I know which blog to turn to…  And your macarons have not left my mind, I am still gathering my strength to attempt those…  ;-)

ONE YEAR AGO: Enchiladas Suizas a la Marcela Valladolid

TWO YEARS AGO: The Little Apple

THREE YEARS AGO: Majestic Sedona

FOUR YEARS AGO: Watermelon-induced Daze


  1. I would love to try this famous pizza crust that can last up to one week in freezer. The topping is quite new for me in terms of combination of those 3 ingredients. Something to try in a near future! Wishing your husband a very Happy Father’s Day and sending you a big hug, Sally!


    • happy Father’s Day to your hubby too… I am sure you will make something absolutely spectacular – and Brazilian to him! Brazil won’t play until Tuesday, hope you are hanging in there without too much risk for your blood pressure. That game against Croatia almost killed me.


  2. I am intrigued by the addition of steamed kale but will have to give the pumpkin puree a pass. I’d love to try burrata one day as its creamy, milky goodness is supposedly not to be missed. I believe it’s very perishable and must be enjoyed shortly after being made however so I’m unlikely to do so any time soon. I think fresh bocconcini would be almost as good though.🙂

    If I ever spring for a bag of double-o flour I’d likely make pasta with it, especially now that the clamp to my mom’s pasta machine has been located.


  3. Pingback: Herb and Chicken Penne with Creamy Italian Cheese | Recipes for a Healthy You

  4. I love the idea of mixing the pumpkin with the tomatoes….sounds so tasty. Thanks also for the crust recipe, one can never have too many pizza doughs in the repertoire.


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