Potato pizza

Name: Potato pizza
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Type 0 flour 2 cups; Type 1 flour 1 ¼ cup; Remilled durum wheat semolina 3.5 oz; Water 1 ½ cup; Fresh brewer's yeast 0.6 tsp; Extra virgin olive oil 3 tbsp; Fine salt 2 ½ tsp; Potatoes 0.7 lb; Pizza mozzarella cheese 1.8 cups; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Serving: 4
Cost: Low
Note +3 h rising time

PRESENTATION

Potato pizza from the gorgeous region of Campania is, I gotta say, really something special when you want a twist on your usual pie. And look, this Southern Italian delight has thinly sliced potatoes on a crispy, golden crust. Seriously, it's all about the textures here. What makes this pizza shine is how the mozzarella melts right into the potatoes. It’s a tender bite that’s both comforting and kinda fancy. In Naples, they really take their time with the dough—slow-rising so it’s light yet strong. Perfect for all those potato pizza toppings.

You'll often see this potato pizza recipe at brunch or just chill gatherings. It's got that friendly vibe and, you know, pairs really well with other Southern Italian goodies like focaccia di grano arso with potatoes and anchovies. Which is great. So here's the thing, this dish fits into the tradition of pizza bianca from Southern Italy—homey but special.

The moist and soft potato slices mix with the stretchy mozzarella, making a homemade potato pizza feel rustic yet somehow refined. Each region in Campania might tweak it a bit, but they all focus on slicing those potatoes just right—thin enough to be tender but not mushy. And people love how the thin crust potato pizza lets the toppings shine. Plus, it goes perfectly with a glass of something cold. Makes a cozy centerpiece for a laid-back meal at home.

Whether you’re after an easy potato pizza for a crowd or just want something different next time, the mix of golden crust, creamy cheese, and flavorful potatoes really, really hits the spot. Seriously good. It’s the perfect way to share a slice of Campanian tradition with friends and family.

INGREDIENTS

Type 0 flour 2 cups (250 g)

Type 1 flour 1 ¼ cup (150 g)

Remilled durum wheat semolina 3.5 oz (100 g)

Water 1 ½ cup (360 g)

Fresh brewer's yeast 0.6 tsp (3 g)

Extra virgin olive oil 3 tbsp (40 g)

Fine salt 2 ½ tsp (15 g)

For the topping: Potatoes 0.7 lb (300 g); Pizza mozzarella cheese 1.8 cups (200 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Potato pizza

To prepare the potato pizza, pour the flours into a bowl 1 together with the water 2 and the crumbled yeast 3.

Gather the ingredients with a spoon 4, then work with your hands for about 5 minutes. When you have obtained a homogeneous mixture proceed as follows: lift a section of dough from the outer edge and fold it toward the center to develop the gluten network. At first it will look very rough and rustic 5. At this point add the salt 6.

Also add the oil 7 and knead vigorously 8 until the two ingredients are fully absorbed 9.

Cover the dough with plastic wrap 10 or a clean kitchen towel and let it rest for 10 minutes at room temperature. After 10 minutes, in the same bowl give the first folds to the dough, lifting it from the sides 11 and bringing it to the center, then let it rest for 10 minutes at room temperature. Repeat this operation a total of 4 times. The last time let your dough rise in a bowl at room temperature 12, covered with plastic wrap, for about 2 hours.

Take the risen dough 13. Turn it out onto a work surface 14 or bench lightly sprinkled with oil and give the final folds 15.

Shape it into an elongated loaf 16. In a lightly oiled baking pan, about 12x16 inches (30x40 cm), place the dough 17 and let it double in volume; this will take approximately 30 minutes. As soon as it is ready stretch the dough by spreading it with your fingers 17.

Leave the edges high 19. At this point you can prepare the potatoes, slicing them into 2 mm slices with a mandoline 20 (about 3/32 inch). Now season the pizza with mozzarella cut into strips 21, distributing it evenly over the surface 21.

Arrange the previously sliced potatoes on top 22 and brush the surface with oil 23. Bake for 30 minutes at 482°F in a conventional oven. Remove from the oven when the potatoes are golden 34 and serve the potato pizza piping hot!