Directions: |
Directions:Pre-heat oven to 350F.
In a large glass bowl, mix yeast packet with 2 cups lukewarm water, salt, and sugar. This will activate the yeast and it will start to bubble. Say hello to your new pet.
Once your yeast has bubbled quite a bit, SLOWLY add in flour cup by cup. Fully mix flour into water before you add the next cup. You only need as much flour as it takes for the dough to stop sticking to the bowl.
Once the dough has stopped sticking to the bowl, turn the dough out onto a floured surface. Knead dough until it stops sticking to your fingers.
Place the dough back into the bowl and cover with a kitchen towel- let rise.
Meanwhile, thinly slice the potatoes into rounds. You can CAREFULLY use a mandolin (please keep all of your fingers) or a food processor. You'll need enough potatoes to fully cover your pizza.
Once the dough has doubled in size, turn out onto oiled baking sheet. Press and stretch dough to cover entire baking sheet at about 1/2 inch thickness. Cover with towel again and let rise a little more.
Once dough has risen a bit more, brush entire pizza with olive oil. Spread minced garlic over pizza. Then, starting in the center, place sliced potatoes in a circular pattern until you reach the very edge of your pizza dough. It's important to place potatoes right up until the edge so the edges of your pizza do not burn while baking.
Cover entire pizza and all potatoes with a light layer of olive oil. This will let the potatoes bake to a nice golden brown. Sprinkle salt and pepper all over pizza.
Place the pizza in the oven on the bottom most rack. Bake for 15-20 minutes.
Once the potatoes start to get nice and golden, up the heat on your oven to 425º and move pizza to top rack. Back for another 5 minutes or until the edges of the potatoes are a nice golden brown and the dough is fully cooked.
Remove pizza from oven and sprinkle all over with as much parmesan cheese as makes you happy. (We use a LOT.) Enjoy!! |
This recipe for Potato Pizza - Goudarooni without the top crust is from