Sullivan Street's Potato Pizza
as I made it from Artisan Baking Across America
Dough:
1 3/4 cups all purpose flour
1/4 tsp instant yeast
1 1/4 cups water
1/2 tsp salt
1/2 tsp granulated sugar
Topping:
1 or 2 large potatoes
onion
fresh or dried rosemary
olive oil
salt
Place the flour and yeast in the mixer bowl. Using the paddle beater, mix for a few minutes until evenly combined. With the mixer running on low speed, add the water. Mix for three minutes until completely combined and a batter forms.
Raise the mixer to medium speed and beat for twenty minutes or until the dough cleans the sides of the bowl and forms a ball. Fear not- it will.
Can you see that lovely gluten network that formed? Add the salt and the sugar and beat an additional two minutes.
Here's the finished batter/dough.
Allow to ferment for four hours or until puffy.
Pour the dough into a generously olive oil greased sheet pan. Spread as gently as you can to the edges, taking care not to pop any bubbles. If you are having difficulty, allow to rest at ten minute intervals as you need to stretch completely.
While the dough is proofing, mandoline the potatoes and sprinkle with salt. Allow to sit for fifteen minutes. Squeeze out all of the liquid. Slice the onions while they're sitting.
Combine the potatoes, onions, fresh or dried rosemary and salt. Preheat the oven to 450 degrees.
Top the pizza by overlapping the potatoes onto the dough. Sprinkle on the onions. Drizzle with olive oil and sprinkle generously with salt.
Bake for forty minutes, rotating halfway through. This is what it should look like. I removed the pizza from the rack to cool completely without soggying up the bottom. Serve hot or at room temperature.
Raise the mixer to medium speed and beat for twenty minutes or until the dough cleans the sides of the bowl and forms a ball. Fear not- it will.
Can you see that lovely gluten network that formed? Add the salt and the sugar and beat an additional two minutes.
Here's the finished batter/dough.
Allow to ferment for four hours or until puffy.
Pour the dough into a generously olive oil greased sheet pan. Spread as gently as you can to the edges, taking care not to pop any bubbles. If you are having difficulty, allow to rest at ten minute intervals as you need to stretch completely.
While the dough is proofing, mandoline the potatoes and sprinkle with salt. Allow to sit for fifteen minutes. Squeeze out all of the liquid. Slice the onions while they're sitting.
Combine the potatoes, onions, fresh or dried rosemary and salt. Preheat the oven to 450 degrees.
Top the pizza by overlapping the potatoes onto the dough. Sprinkle on the onions. Drizzle with olive oil and sprinkle generously with salt.
Bake for forty minutes, rotating halfway through. This is what it should look like. I removed the pizza from the rack to cool completely without soggying up the bottom. Serve hot or at room temperature.
1 comment:
Mmmmmm. I've never tried potato pizza but yours makes me want to eat some soon.
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