Potato-Infused Thick Crust Pizza with Fresh Tomato and Basil

1. Boil and Prepare the Potatoes

Start by bringing a medium saucepan of water to a boil. Add the peeled and quartered russet potatoes and cook them until they are tender, which should take about 10-15 minutes. Drain the potatoes and process them through a ricer or food mill to ensure a smooth texture, then set them aside.

2. Heat the Oven

Adjust your oven racks to the middle and lowest positions. Preheat the oven to 200°F, maintain this temperature for about 10 minutes, then turn the oven off. This warm environment will help your dough to rise later.

3. Prepare the Pre-Ferment

In the bowl of a stand mixer fitted with a dough hook, mix together ½ cup of the flour, ½ cup of water heated to 115°F, and the yeast. Cover the bowl with plastic wrap and let this mixture sit for about 20 minutes until it becomes bubbly.

4. Make the Dough

To the pre-ferment, add 2 tablespoons of olive oil, the remaining 3 cups of flour, an additional ½ cup of water, the salt, and 1½ cups of the riced potato. Mix on low speed until the ingredients are combined, then increase the speed and knead for about 5 minutes until the dough is slightly tacky and smooth.

5. First Rise

Transfer the dough to a large greased bowl, cover it with plastic wrap, and place it in the warm oven to rise for 30-35 minutes. The dough should double in size.

6. Shape the Dough

Grease a 14-inch cake pan with 4 tablespoons of olive oil. Turn the risen dough out into the pan and gently press it into a round shape. Let the dough rest for 10 minutes, then shape it into a lip around the edge of the pan. Allow the dough to rise at room temperature for an additional 30 minutes.

7. Prepare the Topping

While the dough is rising, mix the tomatoes and minced garlic in a bowl. Season with salt and pepper to taste. This will be your fresh topping.

8. Initial Bake

Place a baking stone on the lowest oven rack and preheat the oven to 425°F for at least 1 hour. Once the dough has risen, use a fork to prick it all over to prevent bubbling. Bake the dough on the middle rack for about 15 minutes, or until it is dry and lightly browned.

9. Add the Toppings and Final Bake

Spread the tomato and garlic mixture evenly over the baked crust. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top. Return the pizza to the oven and bake for another 10-15 minutes. To achieve a spotty brown finish, switch the pizza to the lowest rack for the last 5 minutes of baking.

10. Rest and Serve

Once the pizza is done, remove it from the oven and sprinkle it with the shredded fresh basil. Allow it to rest for about 10 minutes before slicing and serving.