• For the stand mixer dough, I recommend reading this post from start to finish before starting. Next, add 1 cup of lukewarm water (240 ml) and salt in the bowl of a stand mixer bowl. Start mixing on a low speed with the dough hook attachment.
• Mix flour and yeast, and gradually add them to the water. When you see the flour added has been incorporated, add more, using a spatula to scrape down the flour you might have on the side of the bowl. The dough should look perfectly pliable at this stage, but feel free to add a little bit of flour if it looks a bit sticky.
• When all the flour has been incorporated, add the olive oil, increase the speed to medium, and let the stand mixer mixing for 10 minutes until the dough forms a smooth, elastic ball that no longer sticks to the sides of the bowl.
• Transfer the dough to a lightly floured surface (you need just a tiny amount of flour as the flour should be perfectly smooth and not sticky). Cover with a damp tea towel and let it rest for about 30 minutes.
• After the first rest, using a knife of a spatula, divide the dough into 2 equal parts. Now, take a each piece of dough, gently pull the edges and fold them over the center, or until the dough has tightened into a ball. Make a seam at the bottom to create tension. Repeat with the other dough piece.
• Cover the dough balls with a damp tea towel and let them rest at room temperature for about 2 hours (or let the dough rise until it doubles). You can also place them in separate bowls and cover with plastic wrap. Once they have doubled in size, they are ready to use to make your pizza.
• Use your fingertips to push the dough outward from the center, creating a circular shape (approx 11 inches/30 cm in diameter) and leaving about 1 inch of dough untouched around the edge. Try to keep the air bubbles if you can.

Pumpkin topping

• Add the pumpkin puree to a bowl, then add olive oil, salt, pepper, garlic and stir to combine. Taste and make sure you're happy with the seasoning.
• Top your pizzas with the pumpkin mixture, then add the sliced onion, pine nuts, thyme, and bake in the preheated oven (at least 230 ℃/450℉ - a hotter oven leads to a better pizza!) for about 8 minutes (in a forced-fan oven) or until golden brown and with a crispy bottom. Torn the burrata or mozzarella and add it to the pizza, let to sit and warm through. Drizzle with extra virgin olive oil, and add more freshly ground black pepper, slice and serve warm. Enjoy!