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Potato pizza
Valli Little · taste.com.au · 2009 · 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
665g
Water
—
Hydration
—
Salt
—
Yeast
1.05%
Oil
—
Sauce
—
Cheese
—
Dough weight
672g
Process
Bake temp
410°F / 210°C
Bake time
35-40 min
Oven
home standard
Surface
stone
Ingredients (7)
- sugarm honey—
- yeast7g dried yeast7g
- flourstrong bread flour625 ml · 625g
- oilm olive oil—
- flourm polenta—
- sauce tomatoarlic cloves—
- flourchopped mixed herbs40 ml · 40g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesered-skinned potatoes450g