Potato Wedge Pizza
Creamy Egg Salad

A unique and hearty twist on homemade pizza featuring a crisp, golden crust layered with creamy egg salad, savory ham, and perfectly roasted potato wedges.

Ingredients

• 210 g water
• 3 g salt
• 3 g yeast
• 10 g olive oil
• 300 g high-gluten flour
• 2 medium potatoes
• 1 tbsp olive oil (for potatoes)
• to taste seasoned salt
• 3 eggs
• 2 tbsp mayonnaise
• to taste black pepper
• 150 g shredded mozzarella cheese
• 100 g ham slices

Instructions

1. 1Combine ingredients

   

   In a large glass bowl placed on a digital scale, combine 210g of water, 3g of salt, 3g of yeast, 10g of olive oil, and 300g of high-gluten flour. This creates the foundation for your dough.

   Tip: Using a digital scale ensures the precise ratios needed for consistent dough hydration.
2. 2Mix the dough

   

   Using a silicone spatula, mix all the ingredients together thoroughly until they come together into a shaggy, cohesive dough mass.

   Tip: Do not overwork the dough at this stage; simply ensure all the flour is hydrated.
3. 3Fold the dough

   

   Perform the first fold by gently grabbing the edge of the dough, stretching it slightly, and folding it over toward the center. Repeat this motion around the bowl to strengthen the dough structure.

   Tip: Keep your hands slightly damp to prevent the dough from sticking while folding.
4. 4Season potato wedges

   

   Place your cut potato wedges into a metal mixing bowl. Pour olive oil over them and add salt, tossing well to ensure every wedge is evenly coated.

   Tip: Tossing the potatoes thoroughly with oil ensures they become crispy and golden in the air fryer.
5. 5Air fry the potatoes

   

   Arrange the seasoned potato wedges in a single layer inside an air fryer basket lined with parchment paper. Cook at 200 degrees for 20 minutes until crispy and tender.

   Tip: Arranging them in a single layer allows for maximum air circulation and better browning.
6. 6Boil the eggs

   

   Place eggs in a pot of water and bring to a boil. Let them cook for 10 minutes to reach a hard-boiled consistency, perfect for the egg salad.

   Tip: Transfer the eggs to an ice bath immediately after boiling for easier peeling.
7. 7Mash the eggs

   

   Place the boiled eggs into a mixing bowl and add mayonnaise and freshly ground black pepper. Use a fork or masher to break down the eggs and combine everything into a smooth, creamy egg salad.

   Tip: For a creamier texture, ensure the eggs are peeled completely and mashed thoroughly while still slightly warm.
8. 8Divide the dough

   

   Once the dough has finished its proofing, remove it from the bowl and gently deflate it. Use a dough scraper to cut the mass into two equal portions, preparing them for shaping.

   Tip: Handle the dough gently to maintain the air bubbles created during the proofing process.
9. 9Shape the dough

   

   Place the dough portions onto baking trays and press them out into flat, circular shapes using your hands. Use a fork to prick holes across the surface of the dough to prevent it from puffing up unevenly during baking.

   Tip: Pricking the dough ensures a consistent, flat base for your toppings.

Storage & Reheating

Burn It Off

Frequently Asked Questions