In an attempt to finally make pizza on a grill, I've been going over all my various pizza recipes, and I found one that I had copied from an ATK cookbook I got from the library (if there are several, I couldn't tell you which one). This recipe calls for a baking potato that you boil, peel, and then grate--but then I must have missed something because nowhere in the recipe does it say what to do with the grated potato. I assume it's part of the dough, but can anyone tell me at what point I throw it in?
Since it's been a while since I looked at this book, can anyone tell me what the potato is supposed to add? It's certainly not the norm for pizza dough, I would guess.