← All pizzas
Potato Pizza
Deborah · italianfoodforever.com · 2019 · Original
other (asserted)
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
—
Hydration
—
Salt
—
Yeast
—
Oil
21.8%
Sauce
—
Cheese
198g
Dough weight
609g
Process
Bake temp
450°F / 232°C
Bake time
7-8 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast1 Package Active Dry Yeast—
- oilOlive Oil0.25 cup · 54.5g
- saltSalt—
- flourAll-purpose Flour4 cup · 500g
- cheese otherFontina Cheese3 oz · 85.1g
- cheese otherShredded Asiago or Parmesan Cheese1 cup · 113g
- saltSea Salt—
- oilExtra Virgin Olive Oil0.25 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