Ingredients
3 3/4 envelopes yeast, dissolved in 3 c. warm water
3 tsp. sugar
3 lb. flour
3 Tbsp. salt
4 boiled potatoes, peeled and put through ricer (optional)
Method
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LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
950F gas pizza oven — Neapolitan pizza in 60 seconds
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Combine yeast, water and sugar together. Stir until yeast is dissolved. Let stand for a few minutes. Place flour and salt in large bowl. Stir in yeast mixture and slightly cooled potatoes. Mix until a smooth, soft dough forms. Knead on floured surface, using as much as 1 cup of flour, if needed. Knead dough for 20 minutes, until a silky dough appears. Let dough rise in covered greased bowl in warm place until double in size, 30 to 45 minutes.