MAKES ONE 14-INCH PIZZA, SERVING 4 TO 6
If you don’t have a stand mixer, you can mix the dough by hand following the instructions. Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. See the sidebar that follows the recipe.
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DOUGH |
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9 |
ounces russet potatoes, peeled and quartered |
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3½ |
cups (17½ ounces) all-purpose flour |
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1 |
cup warm water(110 degrees) |
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1½ |
teaspoons instant or rapid-rise yeast |
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6 |
tablespoons extra-virgin olive oil |
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1¾ |
teaspoons salt |
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TOPPING |
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4 |
tomatoes, cored, seeded, and cut into 1-inch pieces |
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2 |
garlic cloves, minced |
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Salt and pepper |
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6 |
ounces mozzarella cheese, shredded (1½ cups) |
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1 |
ounce Parmesan cheese, grated (½ cup) |
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3 |
tablespoons shredded fresh basil |
1. FOR THE DOUGH: Bring 1 quart water and potato to boil in medium saucepan and cook until tender, 10 to 15 minutes. Drain potato and process through ricer or food mill onto plate. Measure out and reserve 1⅓ cups potato; discard remaining potato.
2. Adjust oven racks to upper-middle and lowest positions and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat for 10 minutes, then turn off oven.
3. Using stand mixer fitted with dough hook, mix ½ cup flour, ½ cup water, and yeast together on low speed until combined; cover bowl tightly with plastic wrap and let sit until bubbly, about 20 minutes.
4. Add 2 tablespoons oil, remaining 3 cups flour, remaining ½ cup water, salt, and potato to flour mixture and mix on low speed until dough comes together. Increase speed to medium and knead until dough comes together and is slightly tacky, about 5 minutes. Transfer dough to large, lightly greased bowl; cover tightly with plastic and let rise on lower rack in warm oven until doubled in size, 30 to 35 minutes.
5. Grease bottom of 14-inch cake pan with remaining 4 tablespoons oil. Remove dough from oven; transfer to clean counter and press into 12-inch round. Transfer round to pan, cover with plastic, and let rest until dough no longer resists shaping, about 10 minutes. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic; let rise at room temperature until doubled in size, about 30 minutes.
6. FOR THE TOPPING: Mix tomatoes and garlic together in bowl and season with salt and pepper to taste; set aside.
7. One hour before baking, set baking stone on lower rack and heat oven to 425 degrees. Uncover dough and prick generously with fork. Bake on baking stone until dry and lightly browned, about 15 minutes.
8. Remove pizza from oven. Spread partially baked crust with tomato mixture; sprinkle with mozzarella, then Parmesan. Return pizza to baking stone and continue baking until cheese melts, 10 to 15 minutes. Move pizza to upper rack and continue to bake until cheese is spotty brown, about 5 minutes longer. Remove pizza from oven, sprinkle with basil, and let rest for 10 minutes before slicing and serving.