Ingredients
For the Dough
1,000 gr pizza flour
660 gr water
30 gr salt
3 gr dry yeast
For the Bechamel Sauce
1 ½ cups whole milk
¼ stick butter
1 tbsp all purpose flour
For the Toppings
6 small yellow potatoes, thinly sliced
1 purple sweet potato, thinly sliced
4 bunches fresh oregano, leaves
2 tbsp fresh mozzarella, chunks
Salt, to taste
Black pepper, to taste
Extra virgin olive oil
Pecorino Romano, finely grated
Directions
Step 1
For the Dough
Step 1
In a stand mixer, add water, yeast, salt, and flour. Set the stand mixer on the slowest speed and knead for 12 minutes.
1,000 gr pizza flour
660 gr water
30 gr salt
3 gr dry yeast
Step 2
Remove the dough from the mixer to a bowl and let it rest for 30 minutes. For the next 2 hours, every 30 minutes, perform a set of coil folds.
Step 3
After 4 sets of coil folds, divide the pizza dough into 220-240 g pieces and round each one into a tight ball. Place the balls in a container with space for proofing and place in the fridge for 24-72 hours.
Step 4
For the Bechamel Sauce
Step 1
Bring the milk to a gentle boil and remove from heat.
1 ½ whole milk
Step 2
In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth.
¼ butter
1 all purpose flour
Step 3
Cook, stirring constantly, until the mixture turns golden, about 3 minutes. Increase the heat to medium-high and slowly add the milk, whisking continuously.
Step 4
Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering until the mixture just begins to thicken. Remove from heat and set aside.
Step 5
When ready to make the pizza, remove the pizza dough from the fridge 1 hour before baking to allow it to reach room temperature.
Step 6
30 minutes before baking, preheat your pizza oven to 420°F (215°C).
Step 7
Transfer the pizza dough onto a floured surface, trying to keep the air in the dough without deflating it.
Step 8
Open the pizza dough from the center out, leaving the edges puffed and untouched.
Step 9
Add 2 tbsp of bechamel sauce to the center of the opened dough and spread evenly. Add the thinly sliced potatoes and sweet potatoes.
6 small yellow potatoes, thinly sliced
1 purple sweet potato, thinly sliced
Step 10
Add pieces of mozzarella cheese and oregano leaves. Drizzle olive oil and sprinkle sea salt and black pepper on top.
2 tbsp fresh mozzarella, chunks
4 bunches fresh oregano, leaves
Step 11
Gently and quickly, transfer the pizza to the peel and slide it into the oven.
Step 12
Rotate and turn as needed. Total bake time should be 1:30-2 minutes.
Step 13
Remove from the oven, and add Pecorino Romano on top.
Pecorino Romano, finely grated
Step 14
Slice and serve hot.
Step 15
YASSS!
