Dough for Pizza with potatoes and Mediterranean Focaccia

Dough for Pizza with potatoes and Mediterranean Focaccia

Dough for Pizza with potatoes and Mediterranean Focaccia. Among the many regional specialties that can be enjoyed along the peninsula, Figure a cake easy to prepare, soft yet tasty and fragrant to savor, The cake prepared with the dough made in part with potatoes. This machining, It does not have a certain origin, but it is used a little’ in all regions . Focaccia prepared with this mixture has among many peculiarities already mentioned, to remain soft and fragrant even the days of their preparation.

Dough for Pizza with potatoes and Mediterranean Focaccia
Dough for Pizza with potatoes and Mediterranean Focaccia

We come to show you how to prepare your home the dough with potato pizza and focaccia Mediterranean.

The ingredients for the preparation of the dough enough to 4 persons are the following:

Flour “0” Manitoba Type 600 grams

Potatoes 300 grams

Brewer's yeast 3/5 grams

Sugar 10 grams

Sale 10 grams

Water 400 ml about.

Dough for Pizza with potatoes and Mediterranean Focaccia

The preparation

Dough for Pizza with potatoes and Mediterranean Focaccia
Dough for Pizza with potatoes and Mediterranean Focaccia

The first step is surely that of the preparation of potatoes. Wash them well and put them in a pot, cover with cold water, boil for about 20 minutes, the cooking time varies depending on the size of the potatoes. To be certain of that baked, infilzatele with a fork.

Drain the potatoes, let them cool, peel and mash and grind into a puree creamy and smooth using a potato masher.

Dough for Pizza with potatoes and Mediterranean Focaccia

Dough

Dough for Pizza with potatoes and Mediterranean Focaccia
Dough for Pizza with potatoes and Mediterranean Focaccia

In a bowl pour water at room temperature and scioglieteci the yeast. Add sugar, the mashed potatoes and flour gradually. Add salt and mix well the mixture until it forms a soft and elastic dough.

Divide the dough into 3 balls and let dough rise in a tight container with a lid for a few hours, until the dough is doubled of its volume.

After completing the rising phase, roll out the dough and season to your taste.

One of the best toppings for this pizza is definitely the one that gives its name to a unique recipe: Focaccia Mediterranean.

Oil, sale, garlic and fresh rosemary!

Dough for Pizza with potatoes and Mediterranean Focaccia
Dough for Pizza with potatoes and Mediterranean Focaccia

To learn more about potatoes, consultation wikipedia

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6 thoughts on “Dough for Pizza with potatoes and Mediterranean Focaccia”

  1. hello Silvio. I have some question for you:
    – in recipe indicates 3/5 g of yeast. what do you mean freeze-dried, vero?
    – just make a leavening? When you divide the dough in 3 balls is just to dress them differently without further leavening?
    – time and cooking temperature?
    – static or convection oven?
    .- positioning in the oven? bottom or center?
    thank you very much
    a.

    1. Hello Anto
      3/5 grams of fresh yeast. The freeze-dried yeast is not suitable for the pizza. Proving takes too much time away.
      Only a leavening. Why should 2 leavening?
      Cooking time 3-4 minutes at 300 degrees abundant.
      static oven. The pizza is a baker's product, only static oven.
      Bottom or center? Maybe you're talking about your home oven! The home ovens do not reach 300 degrees.
      Greetings
      Silvio.

      1. thanks Silvio.
        Also my oven reaches 250 max!
        so you do? bake in the oven for half an abundant ten minutes?
        one last thing: when you leave the dough to rise for too long (is 5-6 hours), You run some risk? in the sense… What happens to the dough after it has risen and is left at rest?
        good day
        a

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