Pizza with porchetta, potatoes, and buffalo mozzarella, a very tasty tray pizza with a combination of flavors that I really like. This is the basic dough that I use for tray pizzas, simple to work with and that won’t give you problems even in rolling it out.
The classic pizza to prepare on Saturday or Sunday evening, to eat with family or friends, which I always top half one way and half another to meet everyone’s tastes.
With the doses of this recipe, you will get dough for the oven tray, ideal for 4 people, but with this abundant topping, I would say even for 6. This dough is simple to work with and the rising occurs in about 4 hours, depending on the surrounding room temperature.
If you don’t have time or don’t feel like preparing pizza dough at home, you can get the ready-made one in the bag at the supermarket, but for this recipe, I advise against using the already rolled one because it wouldn’t rise well.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Affordable
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for one tray
- 10.58 oz Manitoba flour
- 7.05 oz all-purpose flour
- 1 1/4 cups water
- 0.35 oz fresh yeast
- 0.35 oz salt
- 10.58 oz tomato sauce (for me rustic in pieces)
- 8.82 oz buffalo mozzarella
- 2 potatoes, peeled, cooked, boiled
- 5.29 oz mozzarella for pizza
- 4.23 oz porchetta
- 1 pinch salt
How to prepare Pizza with Porchetta, Potatoes, and Buffalo Mozzarella
Place the water and flours in the bowl of the stand mixer. Start kneading with the hook and add the crumbled fresh yeast.
After 2-3 minutes, add the salt and continue working until you get a smooth dough (it will take at least 5 minutes). Form a ball with your hands and let it rest in an oiled bowl.
Cover the dough with a clean cloth and let it rise in a warm place, away from drafts. It will need to rise for about 4 hours, depending on the room temperature; anyway, wait until the dough volume has doubled. Ideally, put it in the oven turned off but with the light on.
At the end of the rising, oil a baking tray with extra virgin olive oil and gently invert the bowl over it, letting the dough slide down, detaching it with your fingers. Let it rest for at least 10 minutes, then spread it, pressing toward the edges with your fingertips. Let it rest another 30 minutes and then add the topping.
Top the pizza with tomato sauce, a generous pinch of salt, and bake for 18 minutes at 392°F.
Meanwhile, slice the mozzarella and boiled potatoes.
Top with the sliced mozzarella and boiled potatoes, a pinch of chopped rosemary and bake for 4 minutes.
Add the porchetta and continue cooking for just 2 minutes; this way, it won’t dry out.
Now take the pizza out of the oven, add the sliced raw buffalo mozzarella, cut the pizza, and serve.
