Soft Pizza with Potato Dough. For us, the day dedicated to pizza is Saturday, and in fact, there is no Saturday night that goes by without this delicious and simple delight.
The simple and tested recipe for making an excellent pizza with potato dough.
The pizza with potatoes dough is as soft as a cloud. A leavened dough with a little yeast, easy to work and roll out.
With this pizza recipe, you get a super light pizza, highly digestible and very tasty. One of my most successful pizza recipes.
In short, a truly foolproof recipe with which the result is always guaranteed.
Thick, soft, crispy on the bottom, in short, a pizza just like the one you’ve always dreamed of making at home!
If you try it, let me know if you are as enthusiastic about it as I am!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 397.00 (Kcal)
- Carbohydrates 45.16 (g) of which sugars 1.53 (g)
- Proteins 17.17 (g)
- Fat 18.19 (g) of which saturated 7.13 (g)of which unsaturated 3.77 (g)
- Fibers 2.69 (g)
- Sodium 1,120.41 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz all-purpose flour
- 4.6 oz re-milled semolina flour
- 3/4 cup water (lukewarm 70°F)
- 2 tbsps extra virgin olive oil
- 1.5 tsp salt
- 1 tsp sugar (level)
- 0.2 oz fresh yeast (0.1 oz dry)
- 2.8 oz potato (weight raw, peeled)
- 14 oz tomato sauce (or peeled tomatoes)
- 2 tbsps extra virgin olive oil
- to taste salt
- oregano (to taste)
- 9 oz mozzarella (or fior di latte)
Tools
- Bowl
- Baking Pan 12.5 inches
Steps
Soft Pizza with Potato Dough
Boil the potatoes in abundant salted water, then let them cool slightly, peel and mash them with a potato masher.
Mix together the all-purpose and semolina flours with the water, mashed potato, crumbled fresh yeast, sugar, and oil.
Add the salt last when the other ingredients are already combined.
Work everything for 10 minutes, then transfer the mixture into a slightly greased airtight container and wait for the dough to double.
(I place the dough in the oven with the light on).
Let it rise for 4/5 hours.
The dough should triple in size.
The dough is quite elastic and hydrated, so it will be very easy to spread with your hands without the help of a rolling pin.
Grease a round baking pan with a diameter of about 12.5 inches and place the dough ball in the center, cover with plastic wrap, and wait about an hour.
Press the dough with your fingers and spread it to cover the entire surface of the pan.
Let’s prepare the topping.
Meanwhile, mix the tomato sauce with two tablespoons of extra virgin olive oil, a pinch of salt.
(If you want, you can add some oregano).
Set aside.
Cut the fior di latte into pieces and wash the basil.
After the resting time: Now add the tomato, which you have seasoned with salt, extra virgin olive oil, and oregano, to the dough.
Spread over the entire surface.
Preheat the oven to 482°F static mode.Bake your pizza in a preheated static oven at 482°F for about 20 minutes.
The first 8 minutes, the pan should be on the oven floor. Check.
Then move the pan to the middle of the oven.
For the last 5 minutes, remove the pizza and add the mozzarella.
Return to the oven for another 5 minutes or until the mozzarella is completely melted.
You will have created a truly irresistible pizza, which can be the base for many different pizzas, topped in many different ways.
Enjoy your meal
Tips
To achieve the right dough consistency, it’s essential to use semolina flour: choose the re-milled kind that is suitable for doughs and baking.
The potatoes are also crucial: they need to be dry and firm, preferably yellow-fleshed.
Thanks to the addition of potatoes in the dough, the Bari-style focaccia keeps well for a couple of days at room temperature: to enjoy it at its best, just heat it in the oven for a few minutes.
If you like, you can also freeze it in portions.
If you enjoyed this recipe, click on many stars, thank you so much.
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