Pinza di Patate
Ingredients
2 1/2 Teaspoon of Active Dry Yeast
2 Cups of Unbleached All Purpose Flour
2-3 Medium Potatoes
1 tsp of Salt
Extra virgin Olive Oil for the pan
Topping
This Pinza is typically topped with olive oil, salt and pepper. I like to put herbs like rosemary and oregano as well. I also top it with a mixture of drained chopped plum tomatoes from the can, olive oil, salt, pepper, oregano and fresh chopped basil.
Directions
Place 1/2 Cup of warm water in a large bowl and dissolve the yeast. Let sit for about 5 minutes until bubbles form. Stir in the flour adding a little more water if the mixture is too dry and crumbly. Keep in mind that you will be adding the potatoes later which will contribute to the moisture content so try not to add too much water. At the most 1/4Cup. Knead until well combined, place in a bowl to proof/rise for 1 hour.
Meanwhile, bring a pot of water to a boil and cook the potatoes until fork tender. Drain and peel the potatoes when they are cool enough to handle. Run the potatoes through a ricer and place in a bowl, cover to keep warm. Place the dough on a lightly floured surface and knead the riced potatoes into it. Add some flour if needed and work the salt into the mixture. The dough should be soft but not sticky.
Oil a 13 inch round baking pan with a rim. Roll out the dough and place it into the pan. Spray or sprinkle lukewarm water all over it. Cover loosely with a tea towel and set aside to rise for one more hour and 30 minutes.
After the pizza has proofed you are ready to dress the pizza with whatever you like. Even just olive oil, salt and herbs is great.
Preheat oven to 350 degrees. Heat oven while the Pinza is proofing. Bake until crisp and golden. About 30 minutes.
