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Pizza patate e rosmarino
Mix the flour, yeast and most of the water into a shaggy dough. Rest 15 minutes, then work in the salt, the rest of the water and 2 tbsp oil. Over the next hour, stretch and fold the dough over itself in the bowl four times. Cover and refrigerate 24 hours.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pizza patate e rosmarino take?
25 hr all in — 30 min prep, 30 min cook, 24 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Baking tray, Oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 12 g.
What can I use instead?
Fior di latte → Leave it out. Roman bakeries sell a white version with only potato, rosemary, oil and salt.
Any tips from this recipe?
Slice the potatoes thin enough to see light through; thick slices won't cook in time. Wet hands make the sticky dough far easier to handle.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.