How to Make Potato Pizza | Traditional Italian Pizza di Patate

I ate this potato pizza almost every day while visiting my cousins in Italy and it completely changed how I think about pizza! This isn’t your typical pizza slice. It’s light, crispy, and topped with paper-thin, curly potatoes, fragrant rosemary, and rich olive oil. I also show you how to make a biga, which is an Italian pre-ferment and helps to boost flavour and give your dough an incredible texture! 😻 You can follow me here! 😻 💜 Instagram: www.instagram.com/myblackcatkitchen 💙 Facebook: www.facebook.com/myblackcatkitchen 💚 Business inquires: [email protected] 🖤 You can find my written recipes here: www.patreon.com/blackcatkitchen 💛 If you'd like to help support the running of my channel, you can make a one time donation here! https://buymeacoffee.com/blackcatkitchen 🧡 Click here for exclusive behind the scenes access and special perks!    / blackcatkitchen   💖 My Merch! https://black-cat-kitchen-shop.fourth... ******************************************************************************** 🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰 Biga 500 grams (4 cups) tipo 00 flour 1 gram (1/2 tsp.) yeast 250 grams (1 cup) warm, room temperature Dough Biga (as above) 200 grams (7/8 cup) water, small amounts at a time 45 grams (6 tbsp.) tipo 00 flour *If your dough is too wet, add some more flour. If your dough is too dry, add some more water* olive oil, for greasing your work surface, hands, dough and baking tray Pizza toppings 1 large or 2 medium potatoes, thinly sliced 1 sprig fresh rosemary (or 1 tsp. dried rosemary) olive oil salt ******************************************************************************** Chapters: 0:00 - How to make Biga 1:50 - How to make the pizza dough 4:04 - How to prepare the potatoes 4:42 - How to shape the pizza dough 6:12 - Preheat oven and stretching out the pizza dough 7:02 - Drying the potatoes and assembling the potato pizza 8:10 - Baking times 8:49 - Serving your potato pizza #potatopizza #pizza #potato