In Rome, it is said that a dish is “rude”,
when the ingredients that make it up are a
bit heavy.
I tried this pizza with potatoes and sausages
and I must say that despite the presence of
ingredients rather “heavy”
the pasta for pizza made  with poolish following the recipe of the teacher Sara Pope,
is light and digestible.
A dish to try!
Accompany with
a dark beer, full-bodied and aromatic:
Magnum Beer Noel cafe.

And now … LIGHT THE FIRES!

INGREDIENTS:

For poolish:

-100g Of flour 0

-100g Water

-0,5g Yeast

For the dough:

-500g Of flour or

-10g Yeast

-250g Water

-20g Extra virgin olive oil

-Semola qb

3 sausages

- 600g potatoes

WEAR THE APRON, wash your hands, BEGIN!

The poolish has to be prepared the night before:
In a bowl place the flour, water, and yeast, is a compound rather sticky.
Cover it with plastic wrap and let rise overnight.
Sift the flour, pour in the center the yeast dissolved in the water, add the oil,
salt and poolish.
Place the dough in an oiled bowl,
cover with plastic wrap and
let rise until double the volume.
Turn the container on a floor dusted with semolina,
spread the dough with your fingertips, transfer it to a baking sheet lined
with parchment paper dusted with semolina other,
put on the potatoes cut in abundance, which have previously blanched,
sausages, I  boil them making some small holes with a fork to let out the  fat.
salt and a little olive oil:
I did it rise for about an hour and I
cooked for the first 10 minutes at 220 ° on the bottom of the oven,
and then at half height for another 25-30 minutes.
If you like a spicy sprinkling of chili powder  is good.

Et voila … the pizza ignorant!