Potato Pizza
Deborah · italianfoodforever.com · 2019 · Original
Style not identified
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
21.8%
Sauce
n/a
Cheese
198g
Dough weight
609g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 Package Active Dry Yeastn/a
- oilOlive Oil1/4 cup · 54.5g
- saltSaltn/a
- flourAll-purpose Flour4 cup · 500g
- cheese otherFontina Cheese3 oz · 85g
- cheese otherShredded Asiago or Parmesan Cheese1 cup · 113g
- saltSea Saltn/a
- oilExtra Virgin Olive Oil1/4 cup · 54.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 Large Baking Potatoes
- over cheese3 Slices Prosciutto
- over cheeseChopped Fresh Rosemary
- over cheeseCracked Black Pepper
Keep exploring
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