Adding potato to pizza or bread dough isn’t anything new. Benefits are 1) yeast loves potatoes, 2) potatoes keep the dough hydrated, and 3) yeast doughs made with potato added (mashed or as dried flakes usually) result in a softer bread with a fine texture.
Ingredients (makes 2 crusts, use one and save one)
4 Oz instant mashed potato flakes
2 Oz lukewarm water (100 to 105 F)
1 Tbsp active dry yeast
2 1/4 cups all purpose flour
6 Oz lukewarm water, plus up to 8 Oz more to make dough
1/4 tsp kosher salt
1 Tbsp honey
Directions
In a small bowl, combine the active dry yeast with 2 Oz lukewarm water and 1 Tbsp honey. Whisk until dissolved. Allow to stand until the mixture is frothy, about 5 minutes. If it does not become frothy, discard it and start over with a different yeast packet.
In a large bowl, combine the yeast mixture with 6 Oz water, the instant potato flakes, the flour and lastly, the salt. (Adding the salt directly to the yeast will kill the yeast.) Mix with your hands, squeezing and twisting to bring together a dough. You will likely need more water to make a dough come together. Add water to the dough mixture in 1 Tbsp increments until a smooth, elastic ball of dough forms.
Leave the dough in the mixing bowl, cover with plastic, and allow to stand to rise one hour.
After an hour has passed, the dough should have nearly doubled in size. Turn it out onto a lightly floured surface and punch it down, then divide it into two balls. Wrap one and refrigerate it.
Pizza dough is ready to be rolled out and used.
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