Pizza di Patate Recipe

Did you know that Krispy Kreme doughnuts contain potatoes which is why the texture of their dough seems a little different. This technique can also be done in pizza! Lidia Bastianich has featured a pizza dough recipe that has potatoes in the dough, making it easier to handle and make pizza crusts at home. 

1 pound russet potatoes
1½ cups all-purpose flour, plus more for rolling the dough
2 teaspoons baking powder
2½ teaspoons kosher salt
1 large egg, beaten
2 tablespoons extra-virgin olive oil, plus more for cookie sheet
12 ounces fresh mozzarella, thinly sliced
4 cherry or other small tomatoes, thinly sliced
1 teaspoon dried oregano
1/4 cup grated Grana Padano or Parmigiano-Reggiano

  1. Preheat oven to 350 degrees. Put whole unpeeled potatoes in a pot with water to cover by a couple of inches and bring to simmer. Cook potatoes until they are easily pierced with a knife but not falling apart, about 20 minutes. Cool slightly then peel, press through a ricer onto a sheet pan and let cool completely
  2. Scrape potatoes into a bowl and sift over them the flour, baking powder and salt. Mix in egg to make a smooth dough. (I had to add a few drops of water.) Oil a 15-by-10-inch cookie sheet with olive oil. On a floured surface, roll dough out to a rectangle almost as large as the cookie sheet. (If dough is difficult to roll, roll between layers of parchment paper.) Transfer to cookie sheet and press dough out to almost reach the edges of the pan.
  3. Top dough evenly with mozzarella, leaving a 1/2-inch border around the edges. Top with sliced tomatoes, then drizzle with 2 tablespoons olive oil. Sprinkle with dried oregano and grated cheese. Bake until crust is brown on the bottom and cooked through, about 35 minutes. Allow pizza to cool on baking sheet for a few minutes before cutting into squares to serve.
  4. Serves 4 to 6.
Posted by Diane Araga, on November 14, 2013 at 8:00 AM