- 1 Potato
- 345 g strong white flour
- 1 heaped teaspoon salt
- 15 g (3 teaspoons) fresh (compressed) yeast ; or 1 teaspoon dried active yeast and 1 teaspoon sugar ; or 1 teaspoon easy blend yeast
- about 185 ml hand-hot water
Boil the potato in the skin. Drain and allow to cool enough to remove the skin.
Put the flour and salt in a bowl. In a small bowl cream fresh yeast with a little water and put in a warm place until frothy . If using dried active yeast whisk together with sugar and a little water and set aside.
if using easy blend yeast , mix into flour and salt at this stage (do not add any liquid ).
Sieve potato directly into the flour and stir in yeast with remaining water . if using easy blend yeast add all the hand-hot water at this stage .
Mix to a soft dough and turn onto a lightly floured surface .
knead for 10 minutes until smooth, place in a lightly oiled bowl , cover with cling film , put in a warm place until doubled in size( around half an hour)
Knock back the dough and kneads briefly .oil a 30 cm pizza tin , place dough in the centre and using your knuckles spread the dough to the edges , pinch the edges to make a rim.
knead 2 tables spoons of chopped herbs or 2 tablespoons of parmesan cheese into the dough.
Use as per your recipe or prefered toppings.