I can probably eat pizza every night of the week and not tire of it. I generally stick to my easy pizza dough recipe because of the lack of work it requires, but I have been looking for new recipes.
This one is from Rose Levy Beranbaum, a baking hero of sorts. She was the inspiration for the other pizza dough (linked above) and is also the first source I turn to when I bake nearly any bread. Her book, The Bread Bible, is a worthy baking resource. It provides clear and detailed instructions for consistently making stellar breads. The scope of the book covers everything from loaf breads to hearth breads and pizzas to croissants. If you are interested in baking breads, her book deserves a place on your shelf.
When I realized that I had yet to make her potato flatbread pizza, I quickly gathered the necessary ingredients and remedied that grave omission. This pizza dough has an unusual (but not unheard of) addition to it: mashed potatoes.
The potatoes contribute more to the texture and consistency of the pizza than to anything else. The crust is fluffier than my standard pizza dough, but I am a bit guilty of rolling that dough super thin anyway. I tend to like a thin, blistery crust in most of my homemade pizzas. But a little chew in your pie is not a bad thing. This recipe lends itself to baking into a good, full crust. You do have to mash some potatoes though, so it involves a bit more prep work. I made the potatoes a day ahead (while watching Hulu). All it really demands of you is to boil potatoes until a fork pokes easily through it, it’s not really a chore–I didn’t even time the boil.
I kept the toppings simple this time. I had some odds and ends to use up so I went ahead and added those. I ended up with a pepperoni and caramelized onion pizza with cheddar and mozzarella cheeses. A tasty way to use some leftovers.
Mashed Potato Pizza
I recommend making the mashed potatoes a day ahead. Be sure to reserve the water used to boil the potatoes.
3/4 cup unbleached all-purpose flour (100 grams)
1/4 tsp instant yeast
2 tsp sugar
3/8 tsp salt
3 tablespoons mashed potato (42 grams)
1/2 tablespoon softened butter
3 tablespoons water, room temp (use the potato water if you can)
1 1/2 teaspoons lightly beaten egg
1 tsp olive oil
- In a small bowl, combine the flour, yeast, and sugar. Then add the salt. Add the butter and mashed potato and mix. The dough should look clumpy.
- Add the water and egg and mix with a spatula until it forms a loose dough. Knead the dough until it forms a smooth dough (about 15-30 seconds).
- Coat the dough with oil and place in a small container. Cover and let rise for 30 minutes. The dough can be stored in the fridge for about 2 days, or can be used immediately (after resting/rising for another 30 to 60 minutes).
- Preheat the oven to 475F. If you have a baking stone, place it on the lowest shelf before heating the oven.
- Spread some oil on a pizza pan or baking sheet. Shape the dough into a ball by tucking the edges under. Cover with plastic wrap and let rest for about 15 minutes.
- Press the dough into a 10 inch circle. (Many times I leave the plastic wrap on and shape it through the plastic. This keeps the dough in place and helps prevent it from shrinking back.)
- Cover and allow the dough to rest another 30 minutes. It should puff up slightly.
- Bake for 5 minutes directly on the pan.
- After 5 minutes remove the pan (and the pizza) and top with whatever toppings you need. Bake for 5 more minutes directly on the stone. If the dough cooks too quickly on the stone, move it off the stone to a higher rack.