Potato Pizza: Sfincione di Patate

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Rated 3 stars out of 5
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Total Time:
2 hr 45 min
Prep
20 min
Inactive
2 hr 0 min
Cook
25 min
Yield:
4 servings
Level:
Intermediate
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I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.

Ingredients

  • 3 russet potatoes (about 1 pound)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 (1/4-ounce) package dry active yeast, bloomed in 3/4 cup warm water (115 degrees F)
  • Coarse sea salt, for the paddle
  • 1 cup fresh ricotta cheese, drained
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces salami, sliced thinly
  • Salt and freshly ground black pepper

Directions

In large pot, cover the potatoes with cold water. Add 1 tablespoon salt. Bring the water to a boil over high heat and cook the potatoes at a boil until they are tender, about 10 to 12 minutes. Drain well and let the potatoes cool slightly. When the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large puree in a large bowl. Dissolve the yeast in warm water according to the package directions. Add the flour and yeast to the bowl with the potatoes. Mix with hands to combine well.

Turn out onto a lightly floured work surface and continue kneading until you achieve a smooth dough (adding more flour if necessary). Once the dough is well kneaded and smooth, place it in a large bowl, and cover with a damp kitchen towel. Place the bowl in a warm spot and let proof until doubled in size (1 to 2 hours).

Preheat oven and baking tile to 475 degrees F.

After the dough has rested, use a sharp knife to cut the dough into 2 pieces, 1 slightly larger than the other. Flour the work surface and using a lightly floured rolling pin, roll out (alternatively you can pat the dough with your hands) into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt.

Combine ricotta and oil in a small bowl. Using 2/3 of the ricotta, smear a layer of ricotta onto dough. Top with a layer of salami. Cover the pizza with the second portion of dough, using your finger to crimp seal the edges shut. Spread the remaining ricotta over the top of the second dough layer and score top. Season, to taste, with salt and pepper. Bake until golden brown, about 25 minutes.

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Read all 4 reviews

  • on December 10, 2008

    Flag

    the potato dough was so soft that it didn't spread very well. Also the dough did not cook all the way through. It was a big dissapointment. I followed directions except that I didn't have a ricer and used a masher to mash the potatoes. It all went in the trash.

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  • on August 14, 2007

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    This is delicious and a great starting point for improvisation, but the dough does need salt. Next time I'm going to try individual sized stuffed potato pizzas with ham, cheese, olives, etc. A little extra olive oil is required too. And please, more Mario. Mondays are just not enough!!

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  • on March 05, 2006

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    I did not have the yeast called for so I tried to determine a conversion to use yeast I had. The conversion did not work right. We had way too much yeast. Even if I did find the proper ratio of yeast I doubt I would try it again.

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