4 pizzas
Bianca con Patate e Rosmarino
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Waxy potato, sliced 1 mm on a mandoline tossed in oil and salt
- 90 g
- Fior di latte, diced and drained
- 60 g
- Fresh rosemary, chopped
- 1.0 g
- Extra virgin olive oil
- 9.0 g
- Sea salt
- 1.0 g
- Black pepper after baking
- 0.3 g
Total dough411 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Slice the potato on a mandoline and toss the slices in oil and salt until fully coated.
- Lay the slices overlapping like roof tiles over the cheese and scatter the rosemary on top.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Potato on pizza only works if the slices are translucently thin and already oiled. Then they turn crisp at the edges and soft in the middle in ninety seconds.
outside AVPN – a popular white pizza all over Italy, but outside the recipes in the disciplinare.
Topping order
- Fior di latte
- Overlapping potato slices
- Rosemary
- Olive oil
Common mistakes
- Slices that are too thick and stay raw.
- Unoiled potato, which dries out and burns at the edges.
- Too much potato – the pizza gets heavy and the crust stays flat.
Tips
- Soak the potato in cold water for a while and pat it dry so the slices don't stick together.
- In a home oven: par-cook the potato in the microwave for two minutes before it goes on.
Variations
- With smoked provola.
- With thinly sliced onion between the potato slices.
- With pancetta for a heartier version.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Bianca con Patate e Rosmarino settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Bianca
- Topping order – what goes on when
- Pizza in a home oven – a Neapolitan feel at 250 °C
