Mashed Potato Pizza

New Haven-Style Pizza Dough

Servings 4 Pizzas

Equipment

  • 4 Tupperwares (6 cup)

Ingredients

  • 900 g Bread flour (high-gluten if possible)
  • 27 g Sea salt
  • 6 g Instant yeast
  • 621 mL Warm water
  • Olive oil

Instructions

Proofing

  • Mix flour, salt, yeast thoroughly
  • Add water and knead until thoroughly mixed
  • Let dough rest 20 minutes
  • Cut dough into 4 even pieces
  • Ball dough and place each in an olive-oiled Tupperware
  • Place Tupperware in fridge for ~36 hours
  • Remove from fridge ~3 hours before baking

Preparing dough for toppings

  • Cover peel in semolina flour
  • Place dough into a flour bath in a large circular pan
  • Stretch dough to size of pan
  • Place dough on floured counter, stretch to full size
  • Put dough on top of peel, stretch again as needed

Mashed Potato Pizza

Equipment

  • Steamer
  • Potato ricer

Ingredients

  • Pizza dough
  • 8 Small russet potatoes (about 1kg)
  • 1/2 Stick butter
  • 35 g Heavy cream
  • 3 g Salt
  • 0.5 g Pepper
  • Low moisture whole milk mozzarella
  • Pecorino Romano
  • Bacon

Instructions

  • Peel potatoes
  • Steam potatoes for 30 minutes
  • Put potatoes through the ricer
  • Mix potatoes, butter, heavy cream, salt, pepper
  • Let cool on countertop, then put in fridge overnight. They should till be cold as you apply.
  • Parcook the bacon
  • Assemble the pizza with toppings in the following order: Dough, Mozzarella, Mashed Potato, Pecorino Romano, Parcooked bacon, Olive oil
  • Bake on steel at 625℉ for ~8 minutes, rotating every 90 seconds

You’ll also love