Puddica for the Pizzeria

Puddica for the Pizzeria
Recipe type: dough/breads
  • 2 pounds Yukon Gold Potatoes, whole
  • ½ cup water
  • ½ cup extra virgin olive oil
  • 2o pounds high-protein flour
  • ½ tablespoon yeast
  • ½ tablespoon salt
  1. Cut the potatoes thinly in a slicer and toss with a tablespoon of olive oil in a bowl.
  2. Place in your pizza oven for 8 to 9 minutes at 475 F until they are cooked.
  3. Let cool.
  4. Put the potatoes, the water and the olive oil in a container and mix with an immersion blender until they look like mashed potatoes. You may use a potato masher or blender if you wish.
  5. Place the mashed potatoes, flour, yeast and salt into a bowl and mix until sticky. This may be stickier than your pizza dough but don’t worry, it will soak up the hydration with time.
  6. Brush with olive oil and place plastic wrap over the dough.
  7. Place in a 74 F area for one hour to give the yeast a chance to feed.
  8. After an hour, take the dough out of the bowl, place on a table and dust with flour. If it is still too sticky, re-knead with dusted flour.
  9. Cut four 19-20 ounce dough balls.
  10. Knead and ball up in your pizza fashion.
  11. Either place the dough to ferment overnight or set aside for 45 minutes to use.
  12. Form a pizza disc with your hands and top and bake as preferred.