Potato-Based Pizza or Focaccia Dough
INGREDIENTS:
8 ounces potatoes, preferably yellow Finnish
1 1/4 teaspoons active dry yeast
1 1/2 cups plus 2 tablespoons warm water (105 -115°F)
3 3/4 cups durum flour or unbleached all-purpose flour (If using unbleached flour, reduce
water by 2 tablespoons).
2 teaspoons sea salt
DIRECTIONS:
About 20 minutes before you are ready to make the dough, peel the
potatoes and boil them until tender, drain, and mash or press them,
through a ricer. Use the potatoes while they are still warm but not so
hot as to kill the yeast; they should be about the same temperature as
the yeast water.
Stir the yeast into the warm water in a large mixing bowl. Add the
flour, mashed potatoes, and salt in two additions and mix until the
dough comes together. If you are making this by hand, knead the dough
for 10 minutes until the dough is velvety, firm and slightly sticky. You
may want to spread 1 to 2 tablespoons of flour on the board to reduce
the stickiness.
FIRST RISE
Place the dough in a lightly oiled bowl, cover tightly with plastic
wrap, and leave to rise until doubled, about 1 1/2 hours.
SHAPING AND SECOND RISE
Divide the dough in half on a lightly floured surface, and shape each
into a ball. Place each ball into a well-oiled 9-inch round baking pan,
and stretch the dough toward the edges. Cover with a damp towel, let sit
for ten minutes, and then stretch a bit farther to the edges. Cover
again and leave until doubled, about 45 minutes.
BAKING
Preheat the over to 400°F. Just before you are ready to bake,
dimple to dough with your fingertips. Add toppings of your choice. Bake
for 25 to 30 minutes until golden. Remove from pans and let cool on racks.
Note: yumna mir
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Average Score: 2.5
Votes: 4
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