1 large russet potato, peeled and cut for boiling
1 1/2 tsp rapid-rise yeast
3 1/2 C flour
1 C warm water
1 3/4 tsp salt
Extra virgin olive oil
1. Boil potato in water til tender, allow to cool and grate, measure 1 1/3 cups of grated potato and get rid of the rest.
2. Mix yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and let stand until bubbly (about 20 minutes). Add to yeast mixture, 2 Tbsp olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. I used my kitchen-aid mixer to mix the dough for about five minutes. Dough is slightly tacky. Lightly oil a medium bowl and coat the dough ball with the oil and cover with plastic wrap. Place in warm area until dough doubles in size, (35 minutes). I turned on the oven t0 200 degrees and then turned it off after it preheated and set the dough in there to rise.
3. Grease 2 10" pans with olive oil. Turn dough onto a clean, dry work surface and divide in half. Pat the havles into 2 9 inch rounds. Place rounds in pans, cover with plastic wrap and let dough rest for 10 minutes
4. Preheat oven to 425 (if you have tiles or pizza stones, place them in the oven) with the rack on the lowest setting. Uncover dough, and pull up edges to form 1" high lips. Cover with plastic wrap; let rise and double in size (30 minutes). Uncover and poke dough with fork all over. Slide pans in the oven for 5-10 minutes. Pull back out and add desired toppings. Return to oven for 10-15 minutes, move pizza to top rack for 5 minutes to make cheese a spotty brown.
5. Pull out, let cool 5 minutes, Bon appetit.
1 1/2 tsp rapid-rise yeast
3 1/2 C flour
1 C warm water
1 3/4 tsp salt
Extra virgin olive oil
1. Boil potato in water til tender, allow to cool and grate, measure 1 1/3 cups of grated potato and get rid of the rest.
2. Mix yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and let stand until bubbly (about 20 minutes). Add to yeast mixture, 2 Tbsp olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. I used my kitchen-aid mixer to mix the dough for about five minutes. Dough is slightly tacky. Lightly oil a medium bowl and coat the dough ball with the oil and cover with plastic wrap. Place in warm area until dough doubles in size, (35 minutes). I turned on the oven t0 200 degrees and then turned it off after it preheated and set the dough in there to rise.
3. Grease 2 10" pans with olive oil. Turn dough onto a clean, dry work surface and divide in half. Pat the havles into 2 9 inch rounds. Place rounds in pans, cover with plastic wrap and let dough rest for 10 minutes
4. Preheat oven to 425 (if you have tiles or pizza stones, place them in the oven) with the rack on the lowest setting. Uncover dough, and pull up edges to form 1" high lips. Cover with plastic wrap; let rise and double in size (30 minutes). Uncover and poke dough with fork all over. Slide pans in the oven for 5-10 minutes. Pull back out and add desired toppings. Return to oven for 10-15 minutes, move pizza to top rack for 5 minutes to make cheese a spotty brown.
5. Pull out, let cool 5 minutes, Bon appetit.
2 comments:
That pizza looks exciting, especially since it's fast Sunday I think...but more exciting is that you're pregnant!!! Congratulations!
How are you feeling Becca? Three kids seems like a very big number to me :)
Is Katie getting married?
That looks delish - I will have to try it.
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