Bast1nda
And here are pies with apples. It behaves perfectly in the oven. At 180 degrees - 20 minutes, no convection.

Potato dough Universal

The filling is taken here -Apple filling for Chuchelka pies
Lipchanka
Thank you so much for the dough recipe. It is really versatile, pleasant to work with and very, very tasty. Today we had pizza and cheese pie. We ate it with pleasure.
Potato dough Universal
The dough is ready to go
Potato dough Universal

Potato dough Universal
Stelochka, this recipe is one of the favorites in our family.
Albina
Yesterday I cooked pies with apple and sorrel with this dough in the evening. They're gone, but I put the dough on the sorrel pie again.
Anatolyevna
She baked pies with potatoes. Lovely! The dough is wonderful!
Bast1nda
I tested it on fried whites. The dough, by the way, is yesterday's. Yesterday I put it and part of it went for pizza in the afternoon, the rest in the refrigerator in a bag.
Excellent in taste, appearance and work with it. So the next day it is good and you can fry it too. )))) Thanks for the recipe! For me, just a lifesaver.

Potato dough Universal
kotyara
From the bushes ... the girls are Ukrainian, and what dry puree do you use? In shops I saw only all sorts of mivins, is that it? But such products are somehow scary for children ... Maybe these are my cockroaches ...
vikto_riya
Good evening! I want to make pizza from this dough. Tell me, at what temperature should I bake it in a conventional gas oven? At 180 *, or like most Pizza recipes - 220 * and above? Thank you.
Crochet
Victoria, I baked at 160 gr. (convection), without convection, respectively 180 gr. ...
vikto_riya
Crochet , Thank you. Now I'm putting the dough on.
vikto_riya
Can you please tell me why the pizza turns out to be very wet, especially in the middle? I put tomatoes without liquid, I don't put mushrooms. Everything seems to be dry ... Maybe there is a secret? Rast. I have already tried to lubricate with oil before putting the filling. Thank you.
Svetlenki
Victoria, sometimes it happens to me too, when out of greed and the desire to make something "tastier" I shift something. Namely - either I will spread too much of the base sauce, or I will overdo it with the filling.

Check yourself in the following:

1. Is the base sauce too runny or not? (I make it thicker than ketchup)
2. When you lay out the filling, do not overdo it, if you close everything and cover everything with cheese, moisture will have nowhere to evaporate and it will stand
3. Is the correct baking mode selected? (I bake in a Ferrari pizza oven, so I can’t guide you through the oven as it is right)

Good luck!
vikto_riya
Svetlenki, thanks for the advice. Today I again made pizza from potato dough, without tomatoes, it turned out not wet, but tastier with tomatoes
We will experiment.
How do you make the sauce, if not a secret?
Svetlenki
Quote: vikto_riya
How do you make the sauce, if not a secret?

Victoria,

Pizza sauce
1 can (828g) grated tomato
2 tbsp. l red wine vinegar or freshly squeezed lemon juice (vinegar is still better)
1/4 tsp ground black pepper
1 tsp dried basil or 2 tbsp. l. fresh chopped (option)
1 teaspoon dried oregano (optional)
1 tbsp. l. granulated garlic or 5 cloves fresh through a garlic press (optional)
water as needed
salt to taste
Mix all ingredients except water and salt. While stirring, gradually add water to form a slightly thick sauce that is easy to spread over the dough. Salt to taste.
The sauce can be used immediately, but after standing for a while it will thicken.

This sauce is from Peter Reinhart. I do not add water (apparently our tomatoes in cans are different from American ones), I can add tomato paste (depending on the "tomato" used), sugar, olive oil a couple of tablespoons.But I’ll say right away - I don’t lean on the base, I buy proven tomatoes and tomato paste. Affects the taste of pizza noticeably

I flooded the topic of the test - excuse me. But this sauce is really good
Anatolyevna
I baked pies with potatoes and pumpkin with raisins.
The dough is wonderful!
Alikhan
I did almost everything according to the recipe, the dough turned out to be very sticky, I added two more cups of flour, it became more or less, but not elastic. While defending, let's see what happens.

  • Milk 150gr, potato broth 150gr
  • dry active Pakmaya yeast 2 tsp. spoons
  • Sugar 1 table. the spoon
  • Salt 1 tsp the spoon
  • Flour 400 g + 2 cups of wallpaper flour (the usual one ended, the last 400 g remained back to back).
  • mashed potatoes 2 tablespoons. spoons (boiled potatoes, crushed with a fork).
  • Vegetable olive oil 2 tablespoons.
Ksyu-juha
Quote: vikto_riya
very wet, especially in the middle?
I'll tell you how I do it. maybe someone will be relevant or interesting. We used to buy ready-made baked pizza blanks, and after moving, I did not find such in taste and appearance.
This is a super dough, so cool, soft and snow white and crunchy. I made with mashed potatoes, yesterday's, 5 spoons with a mountain and put more sugar and a little butter and flour poured until a soft ball is not tight. Allowed to come well and with her hands in olia she stretched the dough on a baking sheet, chopped it and baked the base at 180 degrees with convection for 7-9 minutes. I got it, a little mayonnaise with ketchup, a lot of boiled chopped chicken without skin and boiled pork, a net of mayonnaise and boiled eggs on the top track and a lot of cheese and basil, and for pizza, seasoning just a little bit, and 250 g until the cheese melted.
It's so convenient for me, I do not worry about the dough that it is raw and the cheese does not melt too much.
The taste is super.
Thanks for the recipe.
Potato dough Universal
Not really visible, photo from the phone. I'll bring the cut later.

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