Hi everyone, I tried something a little different last time I made pizza and used mashed potato in the base. My brother in law has a friend who has a wood oven and always uses mash in his pizza bases. Apparently my pizza bases weren't to the same standard so my brother in law tells me. A few weeks ago I gave in and did a little research and sure enough it's quite common but I couldn't find a good recipe online so I made my own. I've done it twice now and this is what I have come up with, it's very basic so can be tweaked.
800 grams all purpose flour
500 ml water (same water as used to boil the potatos)
300 grams of mash potato (all i do is boil the potato and mash it with a fork nothing added)
2 tsp yeast
1 tsp salt
I found mixing the water and mash together first then adding it to the flour was easiest. Make sure mash and water have cooled down before adding to flour. I mix everything in well then lightly knead the dough for a few minutes. The dough is a little wet so make sure you flour the bench when kneading the dough and again when making the base. I might try a little less water next time to see how that goes. This recipe made about 6 small to medium pizzas. I found the pizza crust was crispier and tastier with the mash and I got the thumbs up from my brother in law so I finally have his seal of approval, not that I really cared anyway .
Almost forgot it takes 2-3 hrs to rise so grease a large bowl, cover and let it rest. I make the dough then light the oven shortly after and find when the oven is ready so is the dough.
I'm curious who else uses mash potato and what is your recipe.
800 grams all purpose flour
500 ml water (same water as used to boil the potatos)
300 grams of mash potato (all i do is boil the potato and mash it with a fork nothing added)
2 tsp yeast
1 tsp salt
I found mixing the water and mash together first then adding it to the flour was easiest. Make sure mash and water have cooled down before adding to flour. I mix everything in well then lightly knead the dough for a few minutes. The dough is a little wet so make sure you flour the bench when kneading the dough and again when making the base. I might try a little less water next time to see how that goes. This recipe made about 6 small to medium pizzas. I found the pizza crust was crispier and tastier with the mash and I got the thumbs up from my brother in law so I finally have his seal of approval, not that I really cared anyway .
Almost forgot it takes 2-3 hrs to rise so grease a large bowl, cover and let it rest. I make the dough then light the oven shortly after and find when the oven is ready so is the dough.
I'm curious who else uses mash potato and what is your recipe.
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