Say hello your new favorite pizza! 🍕
Make the dough: In a medium bowl, stir together the water, olive oil, maple syrup, and yeast. Once the yeast has dissolved, add in the flour and salt. Using a fork or spoon, mix everything until you have a shaggy dough. Knead the dough for about 2 minutes, until there are no more dry spots. Shape the dough into a ball, place it in an oiled bowl, cover it, and let it proof for 1½ to 2 hours in a warm spot, until doubled in size.
Meanwhile, heat the oven to 375°F. Place the butternut squash on a parchment-lined rimmed sheet pan. Drizzle with the olive oil and maple syrup and sprinkle with the salt, pepper, coriander seeds, and cayenne. Toss to coat, then spread into an even layer. Roast for 30 to 40 minutes, flipping the squash halfway through, until it’s deeply browned. Transfer the squash to a big plate and discard the parchment.
Divide the proofed dough into 4 pieces. Shape each piece of dough into a ball, grease it with olive oil, and let it rest on your working surface, covered, for 5 to 10 minutes.Dust each dough ball with flour, then use your hands to pat and stretch it into a circle 6 to 8 inches in diameter. Remove the hot sheet pans from the oven and drizzle each with oil. Evenly divide the four dough circles between the sheet pans.
Take out the sheet pans. Position a rack in the top quarter of the oven and turn on the broiler. To each crust, add a quarter of your toppings: ricotta, mozzarella, shallot, garlic, and squash . Brush a little maple syrup on the crusts and sprinkle all over with kosher or flaky salt. One sheet pan at a time, broil the pizzas for 2 to 3 minutes, until the cheese is gooey and slightly charred. Drizzle with oil to finish.
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