Basic Potato Pizza Dough is a modern Irish recipe for a classic yeasted pizza base made from a blend of potatoes and white bread flour. The full recipe is presented here and I hope you enjoy this classic Irish version of: Basic Potato Pizza Dough.
I've mad this several times for my wife now, who loves home-made pizzas. You can make this from scratch, or you can substitute left-over mashed or roast potatoes (see below). This also works if you substitute cooked sweet potatoes, yams, cassava, plantains, squash or pumpkin.
345g (3 cups) strong white bread flour
1 tsp (heaped) sea salt
1 tsp active, dried, yeast
1 tsp sugar
185ml (4/5 cup) lukewarm water
1 tbsp olive oil
Combine the flour and salt in a large bowl. In a small bowl, mix together the yeast, sugar and just enough water to blend to a smooth paste. Cover and set aside for about 10 minutes, or until frothy.
Pass the potatoes through a fine-meshed sieve directly into the flour. Now stir in the yeast, along with the lukewarm water. Mix the ingredients together into a soft dough, then turn out onto a floured work surface and knead for 10 minutes, or until smooth and elastic.
Transfer the dough to a clean, lightly-oiled bowl and cover with clingfilm (plastic wrap). Place in a warm spot for 45 minutes, or until the dough has doubled in volume.
Knock the dough back and knead briefly.
Oil a 30cm (12 in) diameter pizza tin. Sit the dough in the centre and press out to the edges, using your knuckles. Brush the surface of the dough with oil and top as you like (try a tomato sauce, mozzarella cheese rounds and basil for a classic topping).
Transfer to an oven pre-heated to 220ºC (430ºF) and bake for about 20 to 25 minutes, or until crisp and golden brown.
Serve hot, cut into wedges.
For a very economical version, you can make this recipe with left-over mashed potato, just warm slightly in the microwave, pass through a sieve and continue with step three in the recipe. This is even better if made with leftover roast potatoes. Just peel them, pass the remaining potato through a sive and continue from step three again.
I've mad this several times for my wife now, who loves home-made pizzas. You can make this from scratch, or you can substitute left-over mashed or roast potatoes (see below). This also works if you substitute cooked sweet potatoes, yams, cassava, plantains, squash or pumpkin.
Basic Potato Pizza Dough Recipe
Ingredients:
155g (1/3 lb) potatoes345g (3 cups) strong white bread flour
1 tsp (heaped) sea salt
1 tsp active, dried, yeast
1 tsp sugar
185ml (4/5 cup) lukewarm water
1 tbsp olive oil
Method:
Scrub the potatoes, then boil in their skins for about 35 minutes, or until tender. Drain and allow to cool until they can be handled then peel.Combine the flour and salt in a large bowl. In a small bowl, mix together the yeast, sugar and just enough water to blend to a smooth paste. Cover and set aside for about 10 minutes, or until frothy.
Pass the potatoes through a fine-meshed sieve directly into the flour. Now stir in the yeast, along with the lukewarm water. Mix the ingredients together into a soft dough, then turn out onto a floured work surface and knead for 10 minutes, or until smooth and elastic.Transfer the dough to a clean, lightly-oiled bowl and cover with clingfilm (plastic wrap). Place in a warm spot for 45 minutes, or until the dough has doubled in volume.
Knock the dough back and knead briefly.
Oil a 30cm (12 in) diameter pizza tin. Sit the dough in the centre and press out to the edges, using your knuckles. Brush the surface of the dough with oil and top as you like (try a tomato sauce, mozzarella cheese rounds and basil for a classic topping).
Transfer to an oven pre-heated to 220ºC (430ºF) and bake for about 20 to 25 minutes, or until crisp and golden brown.
Serve hot, cut into wedges.
pizza, potatoes, ireland, flour, dough, yeast
Pizza
Ireland
Basic Potato Pizza Dough
https://fabulousfusionfood.blogspot.com/2019/04/basic-potato-pizza-dough-recipe.html
Basic Potato Pizza Dough. This is a modern Irish recipe for a classic pizza dough made with a combination of flour and boiled potatoes that can easily be altered to use leftover mash.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYcT5KMwHt-2QbxyZA6QySRkzUn8s7K6nxdyPYHAVsRzpZjElZWnyoS0PyarIiO0puV5Kk_wMD72U8UL9zYIwoon1OgV92q7GsB5thcGj0C2wi4nIbh-DyGtamyBhyphenhyphenIL_T8BDovBMdmM/s1600/battenberg.png
2019-04-06
Yield: 4
Basic Potato Pizza Dough
Basic Potato Pizza Dough. This is a modern Irish recipe for a classic pizza dough made with a combination of flour and boiled potatoes that can easily be altered to use leftover mash.
prep time: 25 mins
cook time: 120 mins
total time: 145 mins
Ingredients:
- 155g (1/3 lb) potatoes
- 345g (3 cups) strong white bread flour
- 1 tsp (heaped) sea salt
- 1 tsp active, dried, yeast
- 1 tsp sugar
- 185ml (4/5 cup) lukewarm water
- 1 tbsp olive oil
Method:
- Scrub the potatoes, then boil in their skins for about 35 minutes, or until tender. Drain and allow to cool until they can be handled then peel.
- Combine the flour and salt in a large bowl. In a small bowl, mix together the yeast, sugar and just enough water to blend to a smooth paste. Cover and set aside for about 10 minutes, or until frothy.
- Pass the potatoes through a fine-meshed sieve directly into the flour. Now stir in the yeast, along with the lukewarm water. Mix the ingredients together into a soft dough, then turn out onto a floured work surface and knead for 10 minutes, or until smooth and elastic.
- Transfer the dough to a clean, lightly-oiled bowl and cover with clingfilm (plastic wrap). Place in a warm spot for 45 minutes, or until the dough has doubled in volume.
- Knock the dough back and knead briefly.
- Oil a 30cm (12 in) diameter pizza tin. Sit the dough in the centre and press out to the edges, using your knuckles. Brush the surface of the dough with oil and top as you like (try a tomato sauce, mozzarella cheese rounds and basil for a classic topping).
- Transfer to an oven pre-heated to 220ºC (430ºF) and bake for about 20 to 25 minutes, or until crisp and golden brown.
- Serve hot, cut into wedges.
© Dyfed Lloyd Evans
For a very economical version, you can make this recipe with left-over mashed potato, just warm slightly in the microwave, pass through a sieve and continue with step three in the recipe. This is even better if made with leftover roast potatoes. Just peel them, pass the remaining potato through a sive and continue from step three again.
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