Sourdough Potato Pizzettes These sourdough potato pizzettes are soft, flavorful, and perfect for a quick snack or appetizer. Using mashed potatoes and sourdough starter gives the dough an incredible texture and taste. Ingredients For the Potato Puree: 600 g potatoes (about 1.3 lbs; the number of potatoes may vary depending on size, so it’s best to weigh them) 1 teaspoon of salt For the Dough: Active sourdough starter: 100 g (1/2 cup) if it’s a young starter 50 g (1/4 cup) if it’s a strong starter The resulting mashed potatoes: 400-500 g (about 2 cups) 200 ml potato boiling water (3/4 cup; let it cool to lukewarm) 500-600 g all-purpose flour (3 3/4 - 4 3/4 cups; start with 500 g, then add 30 g increments as needed) 10 g salt (2 teaspoons) For the Toppings: Fresh tomatoes Mozzarella cheese or any cheese of your choice Jalapeño peppers Instructions 1. Prepare the Starter: Feed and activate the sourdough starter the evening before. The dough ferments quickly due to the warm water and mashed potatoes. 2. Prepare the Dough: Boil the potatoes with 1 teaspoon of salt until soft. Drain, reserving 200 ml (3/4 cup) of the water, and mash the potatoes until smooth. In a large bowl, mix the starter, mashed potatoes, and lukewarm potato water. Gradually add 500 g (3 3/4 cups) of flour and the 10 g (2 teaspoons) of salt. Knead the dough until it is soft and slightly sticky but not watery. If needed, add additional flour in 30 g (about 1/4 cup) increments to achieve the right consistency. 3. First Rise and Folding: Cover the dough and let it rest at room temperature for 1 hour. Perform a stretch-and-fold technique, then leave it for another 3-4 hours at room temperature. If the dough hasn’t doubled in volume after 4 hours, allow an additional 1-2 hours. 4. Divide and Shape: Once the dough has risen, divide it into 10-12 equal pieces, depending on your preferred size. Gently shape each piece into a ball without pressing out the air. Use extra flour as needed, as the dough will be slightly sticky. 5. Preheat the Oven: Preheat your oven to 220°C (430°F) for 20-25 minutes to ensure even baking and a perfectly cooked base. 6. Shape and Add Toppings: Using your hands, gently stretch each dough ball into a small pizza shape. Avoid using a rolling pin to preserve the airiness of the dough. Place the formed pizzettes on a baking tray lined with parchment paper. Add your toppings: fresh tomato slices, mozzarella, and jalapeños. 7. Final Rise and Bake: Allow the shaped pizzettes to rest on the tray while the oven finishes preheating. Bake the pizzettes for 20-25 minutes, or until golden brown. For a fresher look, add more cheese during the last few minutes of baking. Serving Suggestions: Serve warm and enjoy these delicious sourdough potato pizzettes as a snack, appetizer, or light meal. Their unique flavor and soft texture will surely impress! Happy baking! 😊 P.S. I’m often asked how I keep all my sourdough baked goods fresh and soft. First of all, my dears, it’s completely normal for homemade bread and baked goods to dry out or harden faster than store-bought ones. This happens because there are no preservatives in our homemade dough-a fact that speaks louder than 100 words! However, I do have a few methods to help preserve their freshness: Plastic Bag and Towel Method: Once the baked goods have cooled completely, I place them in a plastic bag and tie it tightly to prevent air from getting in. Then, I cover the bag with a towel for an extra layer of protection. Oven Storage: Alternatively, I store them in my baking oven, covered only with a towel. (Be sure to remove the bread before turning the oven on!) Using this method, I find that bread stays fresh for up to 7 days without hardening or getting moldy. Microwave Trick: For baked goods that have been refrigerated, I place them in the microwave for 1-2 minutes before serving. Afterward, I let them cool slightly-they become soft, aromatic, and as good as freshly baked. This works for everything from bread to sweet pastries! If you have other tips or tricks, please share them with us-I’d be so grateful!
Ciao, sì, sicuramente! Utilizzare lievito di birra (secco -5 g o fresco -10 g). Fate lo stesso della mia descrizione, solo che le ore saranno ovviamente inferiori. Penso che un'ora sia sufficiente per far lievitare l'impasto.🙌🏼☺️
Hi! Te young starter is about 1 year old, then it became an adult, strong starter. First year the starter needs to adapt to you and with your schedule, with flour and water you use. After that it becomes strong and goes through all the adventures with you. ☺️
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Sourdough Potato Pizzettes
These sourdough potato pizzettes are soft, flavorful, and perfect for a quick snack or appetizer. Using mashed potatoes and sourdough starter gives the dough an incredible texture and taste.
Ingredients
For the Potato Puree:
600 g potatoes (about 1.3 lbs; the number of potatoes may vary depending on size, so it’s best to weigh them)
1 teaspoon of salt
For the Dough:
Active sourdough starter:
100 g (1/2 cup) if it’s a young starter
50 g (1/4 cup) if it’s a strong starter
The resulting mashed potatoes: 400-500 g (about 2 cups)
200 ml potato boiling water (3/4 cup; let it cool to lukewarm)
500-600 g all-purpose flour (3 3/4 - 4 3/4 cups; start with 500 g, then add 30 g increments as needed)
10 g salt (2 teaspoons)
For the Toppings:
Fresh tomatoes
Mozzarella cheese or any cheese of your choice
Jalapeño peppers
Instructions
1. Prepare the Starter:
Feed and activate the sourdough starter the evening before. The dough ferments quickly due to the warm water and mashed potatoes.
2. Prepare the Dough:
Boil the potatoes with 1 teaspoon of salt until soft. Drain, reserving 200 ml (3/4 cup) of the water, and mash the potatoes until smooth.
In a large bowl, mix the starter, mashed potatoes, and lukewarm potato water.
Gradually add 500 g (3 3/4 cups) of flour and the 10 g (2 teaspoons) of salt. Knead the dough until it is soft and slightly sticky but not watery. If needed, add additional flour in 30 g (about 1/4 cup) increments to achieve the right consistency.
3. First Rise and Folding:
Cover the dough and let it rest at room temperature for 1 hour.
Perform a stretch-and-fold technique, then leave it for another 3-4 hours at room temperature.
If the dough hasn’t doubled in volume after 4 hours, allow an additional 1-2 hours.
4. Divide and Shape:
Once the dough has risen, divide it into 10-12 equal pieces, depending on your preferred size.
Gently shape each piece into a ball without pressing out the air. Use extra flour as needed, as the dough will be slightly sticky.
5. Preheat the Oven:
Preheat your oven to 220°C (430°F) for 20-25 minutes to ensure even baking and a perfectly cooked base.
6. Shape and Add Toppings:
Using your hands, gently stretch each dough ball into a small pizza shape. Avoid using a rolling pin to preserve the airiness of the dough.
Place the formed pizzettes on a baking tray lined with parchment paper.
Add your toppings: fresh tomato slices, mozzarella, and jalapeños.
7. Final Rise and Bake:
Allow the shaped pizzettes to rest on the tray while the oven finishes preheating.
Bake the pizzettes for 20-25 minutes, or until golden brown.
For a fresher look, add more cheese during the last few minutes of baking.
Serving Suggestions:
Serve warm and enjoy these delicious sourdough potato pizzettes as a snack, appetizer, or light meal. Their unique flavor and soft texture will surely impress!
Happy baking! 😊
P.S. I’m often asked how I keep all my sourdough baked goods fresh and soft.
First of all, my dears, it’s completely normal for homemade bread and baked goods to dry out or harden faster than store-bought ones. This happens because there are no preservatives in our homemade dough-a fact that speaks louder than 100 words!
However, I do have a few methods to help preserve their freshness:
Plastic Bag and Towel Method:
Once the baked goods have cooled completely, I place them in a plastic bag and tie it tightly to prevent air from getting in.
Then, I cover the bag with a towel for an extra layer of protection.
Oven Storage:
Alternatively, I store them in my baking oven, covered only with a towel. (Be sure to remove the bread before turning the oven on!)
Using this method, I find that bread stays fresh for up to 7 days without hardening or getting moldy.
Microwave Trick:
For baked goods that have been refrigerated, I place them in the microwave for 1-2 minutes before serving. Afterward, I let them cool slightly-they become soft, aromatic, and as good as freshly baked. This works for everything from bread to sweet pastries!
If you have other tips or tricks, please share them with us-I’d be so grateful!
Bellissime! Io nn ho il lievito madre è possibile sostituire con altro lievito?
Le sue ricette sono tt meravigliose❤
Ciao, sì, sicuramente! Utilizzare lievito di birra (secco -5 g o fresco -10 g). Fate lo stesso della mia descrizione, solo che le ore saranno ovviamente inferiori. Penso che un'ora sia sufficiente per far lievitare l'impasto.🙌🏼☺️
These look delicious. I love all you do. Thank you for your beautiful creations. ❤
😋 se ven deliciosas y fáciles de hacer 🍕 desde Colombia 🇨🇴 gracias por compartir tus recetas con nosotros ❤ Dios te bendiga 🙏😘
Какая ты умничка! Я сохраняю все твои рецепты, у тебя очень хорошие идеи с закваской. Спасибо.💖🎄💖
Che spettacolo di bontà Non ti smentisci mai! Le farò sicuramente bravissima Caterina! Un abbraccio grazie ❤❤
Grazie mille per il tuo messaggio 🥰🙌🏼
Obrigada, por nos dar a receita de seus maravilhosos pratos.❤
Great idea for a recipe 😍
How do I know if a starter is (still) young or (already) strong?
Hi! Te young starter is about 1 year old, then it became an adult, strong starter. First year the starter needs to adapt to you and with your schedule, with flour and water you use. After that it becomes strong and goes through all the adventures with you. ☺️
Gonna try to make this
😋😋😋👌❤️
Спасибо 🎉❤
❤❤❤❤
🤩🤩😍😍😋😋
❤
Delícia...😋😋😋
Ești româncă?