Four-cheese pizza with potato dough | Romagnoli F.lli Spa
Did you know that, as well as being used as a topping, potatoes can also be added to the dough to make a soft, delicious pizza?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Durum wheat semolina flour, 200 g
- Fine flour (type "0"), 300 g
- White potatoes, 300 g
- Salt, ½ teaspoon
- Mozzarella, 100 g
- Gorgonzola, 100 g
- Parmesan, 100 g
- Fontina cheese, 100 g
- Brewer’s yeast, 20 g
- Mineral water, as required
- Extra virgin olive oil, to taste
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