Pinzone Ferrarese with Pumpkin and Spiced Burrata

Method

1. In a bowl, make a well with the flour. Warm the milk slightly (or use cold for slower leavening). Dissolve the yeast in the milk. Add salt, lard, strutto, and lardo (or substitute with prosciutto or smoked pancetta). Mix with a fork, then knead briefly to form a rough dough. It should not be perfectly smooth.
2. In a frying pan, heat a drizzle of extra virgin olive oil. Add diced pumpkin and a fine chop of rosemary. Sauté until the pumpkin is slightly caramelized and still al dente. Stir in ricotta and cook for another minute. Remove from heat.
3. Incorporate the pumpkin mixture into the dough. Mix until well combined.
4. Oil a baking sheet. Transfer the dough onto it and spread it into an even layer. Use a fork to prick the surface all over.
5. Cover with a clean cloth and let rise until doubled in size (test by pressing: the dough should be soft and puffy).
6. Preheat the oven to 180°C with 25% steam humidity (or place a small pan of water inside a conventional oven). Bake the pinzone until golden and cooked through, about 20–25 minutes.
7. While the pinzone bakes, prepare the burrata garnish: remove the creamy inside of the burrata into a bowl. Add chopped aromatic herbs (basil, tarragon, chervil) and dried tomato pieces. Season with black pepper. Drizzle with herb-infused olive oil.
8. On a serving plate, sprinkle colorful spice powders: turmeric, dried tomato powder, and beetroot powder to create decorative accents.
9. When the pinzone is baked, let it cool for a few minutes. Cut it in half and place on the plate next to the burrata mixture. Serve warm or at room temperature.