Korean potato pizza

Name: Korean potato pizza
Prep time: 25 min
Cook time: 20 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Pan
Ingredients: 218 g King Arthur Bread Flour; 131 g water; 4.4 g salt; 1.1 g yeast; 11 g oil; 4 g sugar; 1 ball Pizza dough (see formula above) (One 30 cm round pan's worth); 20 ml Olive oil for the pan (The base fries in it, same as any pan pizza); 320 g Waxy potato (e.g. Yukon Gold) (Peeled, sliced 3 mm thick — waxy holds its shape at that thickness better than a floury potato does); 6 slices Streaky bacon (Cut into 2 cm strips); 200 g Low-moisture mozzarella (Cubed, not shredded — pre-shredded is coated in starch); 70 ml Mayonnaise; 15 ml Whole milk (Thins the mayonnaise enough to spread without tearing the dough); 100 g Crushed tomatoes; 2 cloves Garlic (Grated); 15 ml Olive oil; pinch Dried oregano; pinch Salt

Potato on a pan crust, the one point three Seoul chains agree on, with bacon named by two of them — plus a labelled sauce fork, Mr. Pizza's mayonnaise or Papa John's Korea's tomato-and-garlic, because the chains genuinely do not agree.

Recipe by Priya Patel · Published August 27, 2026

Prep + bake 45 min · Dough schedule 4 h · Total 4 h 45 min4 servings

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Potato pizza is a standing menu item at three unrelated Seoul chains, which makes it the best-attested of the fusion recipes in this run — and the one where the chains' own pages pull in different directions on the sauce. King Arthur Bread Flour carries this pan crust the same 12.7%-protein way it carries Korean bulgogi pizza and Korean sweet potato pizza: enough structure to hold a wet sauce and a dense topping without the middle staying pale. If that happens anyway, see a soggy base; if the bake goes patchy under the potato's weight, see uneven cooking; and because raw potato on a hot pan base is precisely how toppings end up cooked while the thing underneath them isn't, see burnt toppings, undercooked base if that's what comes out of the oven.

Where this comes from

Three chains, three companies, three domains — further past this site's bar for a documented style than either of its Korean siblings gets, and the sauce is exactly where that extra evidence stops agreeing with itself. All three sit together at the Korea hub: bulgogi, sweet potato and this one.

Mr. Pizza sells 포테이토 (Potato) at mrpizza.co.kr. Its page states: 담백한 영양만점 감자와 고소한 베이컨의 맛있는 어울림! 부드러운 마요네즈 소스로 풍미를 더한 미스터피자 인기 메뉴 — "a savory pairing of nutritious, mild potato and toasty bacon, finished with a smooth mayonnaise sauce — Mr. Pizza's popular item." Potato, bacon and mayonnaise, all named directly.

Papa John's Korea sells 아이리쉬 포테이토 (Irish Potato) at pji.co.kr, server-rendering its ingredient list rather than hiding it behind a script: 토마토 소스, 모짜렐라 치즈, 포테이토, 베이컨, 양송이, 콘, 양파, 갈릭 소스 — "tomato sauce, mozzarella cheese, potato, bacon, mushroom, corn, onion, garlic sauce." Both a tomato sauce and a garlic sauce are named, alongside potato and bacon again.

Domino's Korea sells 포테이토 (Potato) at web.dominos.co.kr too, confirming a third chain carries this as a standing item — but its page states one line only: #도미노피자 No.1 레전드 ("Domino's Pizza's No.1 legend"). No sauce, no topping list, nothing past the tagline. It counts as a seller, not as a source for what's on the pizza.

What makes it that style

Potato is the agreed spine — all three chains sell a pizza built around it, and two of them, Mr. Pizza and Papa John's Korea, name bacon explicitly alongside the potato; Domino's page states neither. The sauce is where they part company, and the honest version of this recipe gives that fork to the reader rather than quietly picking a winner and writing it up as if the chains agreed.

Mayonnaise is what Mr. Pizza states outright. It doesn't behave like a tomato sauce underneath the cheese — it browns and enriches rather than adding acidity, closer to a Japanese-style mayo pizza than anything from a red-sauce lineage, and it's the reason Mr. Pizza's version reads as a different pizza from the other two rather than a variation on one.

Tomato-and-garlic is what Papa John's Korea states, and it keeps this a tomato pizza with a garlic finish rather than something that has left the tomato-sauce family at all — the garlic sauce adds a sharper, savory edge on top of a base that still tastes like a normal red pie underneath.

Neither is "the" sauce for Korean potato pizza. They're what two specific chains sell, named on their own pages, and choosing between them is choosing which of two real, documented products to make — not filling in a gap the way the sweet potato recipe's cheese has to.

Flour: King Arthur Bread Flour (12.7% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (12.7% protein)	218 g	100.0%
Water	131 g	60.1%
Salt	4.4 g	2.0%
Yeast	1.1 g	0.5%
Oil	11 g	5.0%
Sugar	4 g	1.8%

Makes 1 ball of ≈370 g

Ingredients

Dough

•1 ball Pizza dough (see formula above) — One 30 cm round pan's worth
•20 ml Olive oil for the pan — The base fries in it, same as any pan pizza

Toppings

•320 g Waxy potato (e.g. Yukon Gold) — Peeled, sliced 3 mm thick — waxy holds its shape at that thickness better than a floury potato does
•6 slices Streaky bacon — Cut into 2 cm strips
•200 g Low-moisture mozzarella — Cubed, not shredded — pre-shredded is coated in starch

Mayonnaise sauce — Mr. Pizza path

•70 ml Mayonnaise
•15 ml Whole milk — Thins the mayonnaise enough to spread without tearing the dough

Tomato-and-garlic sauce — Papa John's Korea path

•100 g Crushed tomatoes
•2 cloves Garlic — Grated
•15 ml Olive oil
•pinch Dried oregano
•pinch Salt

Instructions

1
Whisk the yeast into the flour. Add water at 30-32°C (86-90°F) and the olive oil, and stir with a spatula until no dry flour remains, about a minute.
💡 Warm water is the whole schedule. Cold tap water can add hours to a dough that otherwise moves on its own.
2
Sprinkle the salt over the top, cover the bowl, and rest 20 minutes before touching it again. Do four sets of stretch-and-folds in the bowl, 30 minutes apart, with a wet hand.
3
Bring a small pot of salted water to a boil. Add the sliced potato and parboil for 3-4 minutes, until a knife just slides in without resistance. Drain and pat completely dry.
💡 This is the step that keeps the potato from being the one raw thing on a finished pizza. A pan crust does its work in well under half an hour on a hot steel, and a raw 3 mm slice does not reliably cook through in that window without a head start — parboiling first is what closes the gap.
4
Cover the dough and leave at room temperature until airy, jiggly and roughly doubled, 1-1.5 hours after the last fold.
5
Pour the olive oil into the 30 cm pan and swirl it up the sides. Tip the dough in, turn it once to coat, and press it gently toward the edges.
💡 If it springs back before it reaches the rim, stop and wait 15 minutes. It will get there on its own.
6
Cover and proof in the pan 60-90 minutes, until the dough fills the pan and the surface is covered in small bubbles.
7
Heat the oven to 260°C (500°F) with a steel or stone on the lowest rack for at least 45 minutes.
8
Dimple the dough with oiled fingertips. Now pick one sauce — the two chains genuinely disagree here, so this is a fork, not a hedge. For the Mr. Pizza path, whisk the mayonnaise with the milk until pourable, then spread it as the sauce right to the edge.
💡 Mr. Pizza's own page states 부드러운 마요네즈 소스 (a smooth mayonnaise sauce) outright — of the three chains, this is the one sauce a page actually confirms rather than something inferred.
9
For the Papa John's Korea path instead of the mayonnaise, warm the crushed tomatoes with the grated garlic, olive oil, oregano and salt for two minutes, just to soften the garlic's rawness, then spread it as the sauce right to the edge.
💡 Papa John's page names 토마토 소스 (tomato sauce) and 갈릭 소스 (garlic sauce) as two separate items in its ingredient list, not as one pre-combined sauce, and it does not say whether the garlic sauce is stirred in or applied as a separate finish. Combining them into one layer here is this recipe's reading of that list, not something the page states outright.
10
Whichever sauce you used, scatter the mozzarella over it, then the parboiled potato, then the bacon strips.
11
Bake 18-20 minutes on the steel, until the cheese at the rim is deep brown, the bacon has crisped, and the base lifts on a spatula with a stiff, crackling edge.
💡 If the top is coloring fast while the underside still looks pale, that is the base cooking unevenly against the topping load — see uneven cooking below rather than pulling it early.
12
Slide onto a rack, wait 5 minutes, then cut.
💡 Out of the pan immediately. Leaving it in traps steam and undoes the crisp bottom you just spent twenty minutes building.

Tips

→Pick one sauce path and commit — mayonnaise and tomato-and-garlic are not meant to be layered together; that is not what either chain sells.
→Parboil the potato and pat it fully dry before it goes anywhere near the dough. Wet potato slices are exactly how a soggy middle happens.
→Cube the mozzarella. Shredded cheese has anti-caking starch that goes greasy and grainy.

🎬

How to Make Korean potato pizza

Video coming soon

Shop this bake

Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
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Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
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Ingredient
Cento All Purpose Crushed Tomatoes
Crushed in the tin instead of by hand, and sold as one can rather than a case — the low-commitment way in when a six-tin case is what stops you buying at all.
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Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
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Equipment
Greater Goods Single Sensor Baking Scale
One model behind one listing, on the maker's own page: 5 kg (11 lb) of capacity, reading down to 1 g. What the listing sends is what the maker documents — rarer here than it ought to be.
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