Potato pizza dough

Ingredients:
* 1 potato, about 155 g (5 oz) weight
* 345 g (11 oz / 2 3/4 cups) strong white flour
* 1 heaped teaspoon salt
* 15 g (1/2 oz / 3 teaspoons) fresh (compressed) yeast; or 1 teaspoon dried active yeast and 1 teaspoon sugar; or 1 teaspoon easy blend yeast
* about 185 ml ( 6 fl oz / 3/4 cup) hand-hot water

1. Scrub the unpeeled potato.
2. Boil in the skin for 30-40 minutes. Drain and allow to cool sufficiently to remove the skin.
3. Put flour and salt in a bowl. In a small bowl, cream fresh yeast with a little of the water and put in a warm place until frothy. If using dried active yeast, whisk together with sugar and a little water and set aside. If using easy blend yeast, mix into flour and salt at this stage (do not add any liquid).
4. Sieve potato directly into flour and stir in yeast with remaining water. If using easy blend yeast, add all the hand-hot water at this stage.
5. Mix to a soft dough, turn onto a lightly floured surface and knead for 10 minutes until smooth. Place in a clean, lightly oiled bowl and cover with plastic wrap. Put in a warm place for about 45 minutes until dough has doubled in size.
6. Knock back dough and knead briefly. Oil a 30 cm (12 in) pizza tin. Place dough in the centre and press out to edges with the knuckles. Pinch up edges to create a rim. Use as recipe instructs.

Variation: Knead 2 tablespoons chopped fresh herbs or 2 tablespoons freshly grated Parmesan cheese into the dough.