Roman smoked cheese and potato pizza | Pizza con patate
(0)
38 min
Under an hour
Kifli Kukták
Ropogós római stílusú pizza vékonyra szelt fűszeres burgonyával, krémes mozzarellával, füstölt sajttal és friss rozmaringgal. Igazi olasz pékségi klasszikus otthon sütve.
Preparation method
Dough preparation and rising
Stir the dry yeast and granulated sugar into lukewarm water, then let it sit for 5 minutes until lightly frothy.
In a large mixing bowl, combine the fine wheat flour with 5 g of salt. Add the activated yeast water and 10 ml of extra virgin olive oil, then knead into a soft, elastic dough.
Shape the dough into a ball, place it in an oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 60 minutes until doubled in size.
Chef's tip
The secret to crispy potato pizza is thoroughly drying the potato slices before seasoning, so they crisp up in the oven rather than steaming.
For an even more rustic Roman experience, you can extend the dough's proofing time with an overnight cold rise in the refrigerator.
55 min
Quick
