-
1
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
-
2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
-
3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
-
4
(Alternatively, dough may be made in a standing electric mixer.
-
5
In bowl of mixer make dough as described above.
-
6
With dough hook knead dough about 5 minutes, or until smooth and elastic.)
-
7
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk.
-
8
Punch down dough and divide into 4 equal pieces.
-
9
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.
-
10
If dough is frozen, thaw overnight in refrigerator before using.
-
11
Makes enough dough for four 12- by 6-inch oval pizzas.
-
12
Preheat oven to 450F.
-
13
In a bowl toss squash with oil and salt and pepper to taste.
-
14
Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned.
-
15
Remove pan from oven and loosen squash with a metal spatula.
-
16
Squash may be roasted 1 day ahead and chilled, covered.
-
17
In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly.
-
18
Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste.
-
19
Sauce may be made 1 day ahead and chilled, covered.
-
20
Increase temperature to 500F.
-
21
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
-
22
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
-
23
Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, chopped sage, garlic, and pepper.
-
24
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
-
25
Garnish pizzas with sage sprigs.
