Here is my favorite. Just like my Sicilian side of the family used to make it on Christmas Eve.
Sicilian Style Pizza
Ingredients:
- 1 medium russet potato
- 3 cups all-purpose flour
- 1⅓ cup water
- 2 tsp kosher salt
- 1½ tsp rapid-rise yeast
- 3 tsp sugar
- ½ cup extra light olive oil
- ⅔ cup marinara sauce
- 2 tsp dried oregano
- ½ tsp red pepper flakes
- 1 cup parmigiano reggiano cheese
- 2 cups shredded mozzarella cheese
- Other toppings as desired
Instructions:
Place the potato in a medium saucepan and cover it with cold water. Bring the water to a boil over high heat and cook the potato until a paring knife inserted into the center meets no resistance, about 15 minutes. Squeeze the potato through a potato ricer into a bowl, discarding the skin, and allow the potato to cool at room temperature for 10 minutes. You should have 6 ounces of riced potato.
Combine the flour, salt, yeast, sugar, and 2 Tbs of olive oil in the bowl of stand mixer fitted with a dough hook. Add the water and mix on medium speed until the dough comes together and no dry flour remains. Add the cooled potato, increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.
Pour the remaining olive oil into a rimmed baking sheet and spread the oil over entire inner surface with your hands. Transfer the dough to the baking sheet and rub the top surface with oil until thoroughly coated. Cover the baking sheet with plastic wrap and allow the dough to rise at room temperature until it has spread out to touch nearly the rim of baking sheet, about 2 hours.
30 minutes before baking, adjust the oven rack to the middle position and preheat the oven to 550°F. Carefully remove the plastic wrap from the pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is filled with dough.
Spread approximately ⅔ cup of the sauce over top surface of the pizza dough with back of a spoon, leaving 1-inch border all the way around the edge. Sprinkle the top of the pizza with half of the Parmigiano reggiano cheese, focusing on the edges of the crust. Bake the pizza in the 550°F oven for 5 minutes, remove it from oven, add any additional toppings, and spread the shredded mozzarella evenly over the surface. If you have extra sauce, dot the pizza with it in irregular spots.
Return the pizza to the oven and bake it until crust is well browned and the cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow the pizza to cool for 5 minutes, transfer it to a large cutting board. If the pizza sticks to the pan at some point, use a spatula to carefully loosen it. Cut the pizza into 8 or 12 rectangular slices, depending on how hungry you are, and serve.
NOTE: Paragraph 2 can also be performed in a bread machine, using the dough setting. Place the ingredients into the bread machine in the order given, adding the potato last.