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Potato Pizza Dough:

  • Yeast, dry active variety 25 g
  • Water, lukewarm/body temperature 600 ml
  • Honey 15 g
  • Extra virgin olive oil 150 ml
  • Wheat flour, soft type 00 800 g
  • Corn Starch 200 g
  • Salt 25 g
  1. Potato Pizza Dough:

    • In a clean bowl, dissolve the yeast into the lukewarm water and honey. Set it aside until for 10 minutes to activate the yeast. Then add olive oil.
    • In another clean bowl, whisk the flour, corn starch, salt, and Knorr Mash Potato Flakes until thoroughly combined.
    • Add the wet ingredients to the dry ingredients to form a loose, shaggy dough. Turn out onto a clean work surface and knead the dough until it becomes a smooth ball. This takes 10 to 12 minutes.
    • Return dough to a lightly greased bowl and cover with a clean dishcloth to prove for 1.5 to 2 hours, or until it doubles in size.
  2. Chef’s Tip:

    • Proving time is dependent on many factors such as the temperature of the room, the quality of the water and age of your yeast. To achieve success, make sure to prove in a space like an oven or cupboard, note the freshness of your yeast.