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Ingredientes
- 8 ounce Small boiling potatoes
- 1 1/2 tsp Active dry yeast
- 1/4 c. Hot water (105 to 115 degrees)
- 1 c. Water room temperature
- 1 Tbsp. Fruity extra virgin olive oil
- 3 3/4 c. Durum flour
- 2 tsp Sea salt
- 1 x Red bell pepper - (to 2) roasted, peeled, and cut into thin strips
- 3 Tbsp. Extra-virgin extra virgin olive oil
Direcciones
- Thirty min before making dough, peel potatoes and boil till tender. Drain and mash or possibly press them through a ricer. Let cold slightly - they should still be hot, but not so warm as to kill yeast.
- In bowl of an electric mixer whisk yeast into hot water and let stand till creamy, about 10 min. Stir in remaining water and extra virgin olive oil. Using paddle attachment of mixer stir potatoes, flour and salt into yeast mix and mix for 3 min. Change to dough hook and knead 5 min at medium speed, till dough is velvety, elastic, smooth and slightly sticky. Turn out onto lightly floured work surface and finish kneading by hand, 1 minute, or possibly till dough is no longer sticky. Place dough in a lightly oiled bowl, cover with plastic wrap and let rise till doubled, about 1 1/2 hrs.
- Divide dough into 2 pcs and spread each to fit in a well-oiled, 10-inch pie pan. Cover with towels and let double, about 1 hour.
- Preheat oven with baking stone inside, if using, to 400 degrees for at least 30 min.
- Just before baking, press your fingertips into dough to completely dimple surface. Drizzle with extra-virgin extra virgin olive oil, scatter peppers over top and sprinkle with salt. Place pans directly on baking stone, spray oven walls and floor with cool water 3 times in first 10 min, and bake 22 to 25 min, or possibly till tops are golden brown. Immediately remove from baking pans and cold on a rack. Serve hot or possibly at room temperature.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 46 | 68% |
| Total Fat 5.16g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 587mg | 24% |
| Potassium 131mg | 4% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.82g | 1% |
| Protein 0.85g | 1% |
