![Pizza with potato chips Pizza with potato chips](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1501395269/iyftwxmhtss14bmchyu7.jpg)
Pizza with potato chips
Bakery products from Italy - Lazio
Potato pizza pizza
Potato pizza pizza
ready in
23 hours 59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Roman baking tray with mother's yeast
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
Add the flour to absorption at a time and finally put oil and salt.
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then give it a turn again repeating this operation three times (three resting and three
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.
Approx. 2h before baking remove from fridge and bring back to room temperature.
In the meantime, cut the potatoes, season with salt and rosemary oil and fry them in the oven until cooked
Fold the dough on the planter and widen gently with your fingers; Transfer the dough on a 30x40 baking tray (I use those in blue iron) and stuff with lime and potatoes
Bake at maximum temperature at the bottom of the oven for about 10 minutes in the lower part and then 5 minutes in the middle (the time varies depending on the ovens).