Anna Lucia's Recipe for La Pizza

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Ingredients:

• 2 1/2 lb of flour, plus more for kneading
• 1/2 yeast cake, proofed
• 1 large potato, peeled, boiled, and mashed very well (no lumps)
• salt
• 1 cup water
• 1/2 cup DeLallo Extra Virgin Olive Oil

Directions:

Put 1/2 lb of the flour to the side.

In a large mixing bowl, make a well with the remaining 2 lbs of flour. Add the yeast, potato, salt and water into the middle of the well. Incorporate all the ingredients and pound the dough to bring out the gluten. Dough should
be wet and sticky.

Add half the olive oil.

Add the remaining 1/2 lb of flour. Beat, punch the dough down. Add more flour as kneading.

Cover and let rest for 15 mins. Come back and knead some more with more flour.

Cover and let rest in a warm place until doubled.

Grease pans.

Form dough in the pans. Let rise again.

Add toppings. Bake 350 degrees until bottom is light golden brown.

Note: To convert cake yeast to instant yeast, for 1 packed tablespoon of fresh active yeast cake use 2 teaspoons instant yeast or 2 1/2 teaspoons active dry.

Makes 2-3 large focaccias depending on the thickness (18"x13" baking pan).Send to friendPrinter-friendly version