Instructions
Cook potato in 2 cups boiling water 20 minutes, or until very tender. Drain, reserving 1 cup cooking liquid. Let cooking liquid cool until very warm (120 to 130 degrees). Mash potato, reserving 1 cup. Combine 1/2 cup flour and yeast in a large bowl; stir well. Combine reserved mashed potato, reserved very warm cooking liquid, and honey; stir into yeast mixture. Let stand 10 minutes.
Place 3 1/2 cups flour and salt in a food processor, or bowl of mixer, fitted with a dough hook, and pulse 2 to 3 times. With processor on, add potato-yeast mixture and oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 20 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface; knead 2 or 3 times. With floured hands, divide dough into 2 portions; form each into a ball (dough will be sticky). Cover dough; let rest 15 minutes. Pat each ball into a 12-14 inch circle on large baking sheet sprinkled with cornmeal. Top and bake at 500 degrees for 8-10 minutes.
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Yields: 2 Servings
notes:
Cuisine: Italian
Main Ingredient:
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