Villa Roma,
Your pies look delicious. 
When you used just the potatoes, did you use the potato water added in with your hydration?
Norma
Norma,
I grated raw golden potato and ran it through a B&D Handi Chopper with a few tsp of the water from the pizza recipe to create a slurry. I had to add a little more flour to compensate for the liquid in the honey.
Here's the recipe for the second pizza.
Preferment:
100 gm GM Better for Bread flour
75 gm water
1/64 tsp IDY
Mix together and when it becomes active refer it overnight.
Dough:
Preferment from above
335 gm GM Unbleached AP flour
200 gm water
50 gm potato
16 gm honey
1 tsp IDY
9 gm salt
Mix everything together and let rest an hour. Stir and turn out on counter. Stretch and fold twice, scale and refer overnite. This dough will rise very high and maintain it's lacey structure without deflating. I need to cut the yeast by at least 50% and try all bread flour. The potato is like rocket fuel for the yeast. The 175 gm of dough rose above the plastic containers in the picture below. The pizza was baked at 600 degrees in my MLBE for 3 1/2 minutes. Next weekend I'll add some potato to my WW pizza recipe!
Villa Roma
