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Potato Pizza
Unknown · preppykitchen.com · 2018 · 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
480g
Water
356g
Hydration
74.1%
Salt
0.5%
Yeast
2.92%
Oil
24.6%
Sauce
—
Cheese
195g
Dough weight
982g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterwater )1.5 cup · 355.5g
- flourall-purpose flour4 cup · 480g
- yeast2 packages dry yeast14g
- sugargranulated sugar2 tbsp · 12g
- salt1 pinch kosher salt—
- oilolive oil plus more for the bowl1 tsp · 4.5g
- oilolive oil0.5 cup · 109g
- cheese otherparmesan0.3333333333333333 cup · 30g
- saltsalt0.5 tsp · 2.5g
- cheese mozzarellashredded mozzarella1.5 cup · 165g
- salt1 pinch sea salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil3 cup · 75g
- over cheesepine nuts0.25 cup · 35g
- over cheese4 cloves garlic
- over cheese24 whte baby potatoes