Potato and Taleggio pizza
Preparation time 20 minutes
+ 1 hour for proving
Cooking time 20 minutes
Serves 4
| Ingredients | Preparation |
|
400g bread flour 100g fine semolina 10g salt 7g yeast 350ml warm water 3 tbsp olive oil Topping 2 large potatoes, sliced thinly and tossed in 1 tbsp olive oil 300g Taleggio cheese, thinly sliced Fresh oregano leaves, to garnish Flaked sea salt Olive oil, to drizzle |
1. Place the flour, semolina and salt in a large bowl of a stand mixer. Mix the yeast, water and oil together in a large jug. Pour into the flour mixture and knead with a dough hook for 10 minutes until smooth and elastic. Form into a ball. Clean the bowl, lightly oil then place the dough back into the bowl, cover with a slightly damp cloth and allow to rise for 1 hour in a warm spot until doubled in size. 2. Knock down and portion into 4 equal balls. Place on a floured tray, cover and refrigerate until ready to use. 3. Place the Baking stone and heating element in the oven and preheat on Baking function 300°C. 4. Roll out one ball of dough thinly and place on the floured paddle. Top pizza with cheese and top with thinly sliced potato and oregano. Place pizza on baking stone and cook for 5 minutes or until golden and crisp. Repeat with remaining balls of dough. To finish 1. Dress with extra salt and olive oil and serve immediately. |
