Pizza on a baking sheet with potatoes and cheese

I got the idea to use spelled flour in pizza dough from Gabriele Bonci, one of the best pizza makers in Italy. Whole grain spelled flour gives a special rich taste to the dough and the filling of potatoes and cheese suits it perfectly.

Ingredients

• mozzarella cheese 250 g
• ready-made boiled or jacket-baked dry potatoes 500 g
• flour 1c. 280 g
• whole grain flour from spelled 70 g
• water 270 g
• olive oil 10 g
• salt 7 g
• dry fast-acting yeast 2 g

Directions

1. Make pizza dough on a baking sheet with potatoes and cheese. Mix 2 types of flour and yeast with a whisk, gradually add water, add salt and remaining water in the middle of kneading. Knead the dough until all flour is completely moistened and leave for 20 minutes, covered with a lid or damp towel. After 20 minutes add olive oil and knead the dough until all the oil is absorbed.
2. Form a bun and leave the dough in a bowl to rest for 1 hour at room temperature, covered with a lid.
3. After an hour, make 3 additions every 20 minutes. stretch and fold. After the 3rd addition, form a bun, place in a bowl, cover with a lid and ferment in the refrigerator for 20-26 hours.
4. After this time, remove the bowl of dough from the refrigerator and leave for 2 hours at room temperature. Then round the workpiece, trying not to squeeze out the accumulated gas and leave it again at room temperature for 1.5 hours for the final proofing.
5. Cut the cheese into julienne or cubes and blot with a napkin from excess moisture. Crumble the potatoes with your hands.
6. After an hour and a half, stretch the dough with your hands, put on a pre-greased baking sheet, trim the dough to the shape of the baking sheet. Lay out the filling: 1/3 of the cheese, after the potatoes, sprinkle with the remaining cheese. Season with salt and drizzle with vegetable oil.
7. Bake in an oven preheated to 220 ° C for ~ 20 minutes on the lower level. If necessary, ̶ keep under the grill for another three minutes for more browning. Serve hot.