John Myers
Ingredients for 4 servings:
- 1 packet of dry yeast
- 400 g flour
- 250 ml water, about
- 1 tsp salt
- 1 jacket potato(s) from the previous day
- ½ pack of tomatoes, pureed
- 1 tbsp pizza seasoning
- 1 tsp herbal salt
- pepper
- 3 tomatoes
- 2 balls of mozzarella
- 50 g Parmesan, sliced
- 2 tbsp olive oil
- 50 g Parma ham
- 1 bunch arugula
- pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Yeast pizza dough with potato, tender inside, crispy crust outside.
Mix the flour, yeast, and salt in a food processor. Grate yesterday’s potatoes over the dough. Turn on the food processor. Slowly add lukewarm water. If thick, bound dough crumbs form when the food processor is running, adding more water is enough. Knead the dough for about 7 minutes. The finished dough should be soft and elastic. Let it rise for about 1.5 – 2 hours; the dough should double in size. Knead again and divide the dough. First, flatten each portion, then lightly with your fingers, then stretch it out over the knuckles and roll it out lightly on a floured baking sheet. Top with whatever you like, but leave a 2 cm border free. Bake at 230 – 240 degrees Celsius (450 – 475 degrees Fahrenheit) top and bottom heat for about 20 minutes. Fan-assisted oven does not produce such good results. Bake the trays one after the other. We always eat while the second one comes out of the oven. My favorite topping: Season the passata with salt and pizza seasoning. Sparingly top the pizza with the tomato sauce and a little olive oil, fresh tomato slices, and mozzarella, and bake. Mix the arugula with the Parmesan and olive oil. Place on the baked pizza. Sprinkle with Parma ham and freshly ground pepper. This dough needs a little longer to rise than regular yeast dough. I always let it rise for at least two hours. I actually find this quite practical because it’s easy to prepare the dough in advance. Topping and baking it can be done in no time.
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