Mix flour, 2 teaspoons of sugar and salt in one bowl. Activate the yeast in some lukewarm water mixed with 1 tablespoon of sugar. Put lukewarm water, the remaining sugar and olive oil in another bowl.
When the yeast is activated, mix all the ingredients. The longer you knead, the more gluten will develop and the softer and airier the dough will be. Make sure to knead with the lower part of the palm, not with a mixer.
Once you have kneaded the dough, let it rise for one hour. The longer you let it rise, the airier it will be. After it has risen, form the dough into small circles and leave for another 15 minutes.
Prepare the pumpkin cream. Clean and slice the squash. Season it with all spices and let it rest for 10-12 minutes. Bake at 225°C for 20 to 25 minutes. When done, mix in a blender and add olive oil as desired.
Mix the toasted pumpkin seeds with all the ingredients. This is the filling with which you fill the dough on one half of the circle, fold the other half and close it in the shape of a crescent.
Place the dough in the oven for steaming at 95°C for 2 minutes (100% humidity). If you do not have such an oven, then put a pot of boiling water and a Chinese cooking basket on the bottom of the oven. Leave to steam for 4 minutes. After steaming, fry the panzerotto in oil until golden yellow. Put the pumpkin cream on the fried panzerotto.