• INGREDIENTS

 

  • 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

 

  • METHOD

 

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.

 

VARIATION

 

knead 2 tables spoons of chopped herbs or 2 tablespoons of parmesan cheese into the dough.

 

Use as per your recipe or prefered toppings.

 

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7 thoughts on “Potato Pizza Dough

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