- a packet of dry yeast - 1 piece
- warm water - 13/4 Glass
- vegetable oil - 1 st. a spoon
- white sugar - 2 teaspoons
- flour - 6 glasses
- salt - 2 teaspoons
- potatoes, peeled and cut into cubes - 6 pieces
- grated cheese Cheddar - 3/4 Glass
- salt - 1 teaspoon
- ground black pepper - 1/2 teaspoonfuls
- ground black pepper - 1/2 teaspoonfuls
- egg yolk, whisk - 1 piece
- water - 1 st. a spoon
In a large bowl, dissolve the yeast in warm water (110 degrees Fahrenheit, 45 degrees C). Let it stay about 10 minutes. Add vegetable oil, sugar, 3 cups flour and salt in a yeast mixture, stir well. Add the remaining flour, 1/2 cup at a time, stir well after each addition. Put the dough on a lightly floured surface and knead until it becomes smooth and elastic, about 8 minutes. Lubricate a large bowl of butter, put the dough in a bowl and turn to cover the dough with butter. Cover with a damp cloth and allow to rise in a warm place for about 1 hour. While the dough rises: put the potatoes in a small saucepan, add water, bring to a boil and cook until soft, about 15 minutes. Put the drained potatoes in a bowl and mash. Combine with grated cheese, season to taste with salt and pepper. Set aside to cool. Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Lubricate the pizza mold. Knead the dough and lay on a lightly floured surface. Form the ball, cover and leave for 10 minutes. On a lightly floured surface, roll the dough into a circle a bit larger than the mold and place it on the prepared mold. Spoon the mashed potatoes in the center of the dough, leaving 2 inches from the edge. Mix the egg yolk and water. Lubricate the edge with the egg. Turn the dough edges into the center approximately every 6 to 8 inches, in the form of a turntable. Press. Lubricate the upper part with the remaining egg. Bake at 400 degrees Fahrenheit (200 degrees) for 15 minutes, then lower the temperature to 350 degrees Fahrenheit (175 degrees) and bake for another 20 to 25 minutes or until golden brown.
Servings: 20