Pizza dough with potatoes

Ingredients for 1 servings:

• 500 g flour
• 250 ml water, lukewarm
• 1 m.-sized potato(s), cooked and peeled
• 25 g yeast
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Loose inside, crispy outside, makes 2 trays

Mash the potatoes thoroughly with a fork in a deep dish, crumble the yeast over them, add a little of the water, and mix everything into a smooth paste. Put the flour, salt, and remaining water in a bowl, add the yeast-mashed potatoes, and mix everything into a smooth dough. It should be fairly soft, but pull away from the sides of the bowl easily. Let the dough rise for one to one and a half hours, divide it, and roll it out on two baking sheets greased with olive oil, adding toppings as desired. Preheat the oven to its highest temperature and bake on the lowest rack so the dough is crispy on the bottom and soft on top. Check after 10 minutes; it can burn quickly, depending on the oven; otherwise, the pizza should be ready after 15 minutes. It also tastes great on its own as a focaccia, sprinkled with olive oil and coarse salt to taste.