Potato Pizza

I've had a hankering for this potato pizza ever since the NY visit to Five Points. It was really good and I couldn't get it out of my head so I set out to make this. This is my first stab at a pizza dough and I think this is the beginning of a new adventure in pizza making for me. This particular crust recipe was described as "chewy", which I like, but I also like thin crust, which this is not. It is in fact more like a focaccia type bread than what I think of as a pizza crust. It tastes really good, and if you're aiming for this kind of crust then this is the way to go. I rolled it out to something like a 1/4-1/2" in height and it baked up to about an inch high.

The dough recipe I found here by Jerry James Stone, but it didn't include any cooking times or oven temp, so I googled around and estimated 425° for 15-20 minutes. Then later I found another recipe of his using this dough and he had the oven at 500° and bake time at 10 minutes. The hotter temp is probably the way to go, my crust didn't really brown that much after 25 minutes. Next time I'll do the hotter oven with a pizza stone. I also wasn't sure about pre-cooking the potatoes or not, it seems in general for pizza to slice the potatoes thin with a mandolin and let sit in cold water to remove some starch according to Smitten Kitchen's Jim Lahey's pizza dough recipe. And I want to try that dough next, he's the no-knead bread expert, and that's the recipe I use to make no-knead bread which comes out pretty amazing and is quite reliable.

If you've made a killer pizza dough crust I would love to know about it, just send a link in the comments section.

Recipe below, enjoy, it's really delicious!

 

 Ready for the oven

Ready for the oven

Potato Pizza
with fresh herbs, truffle oil and cheese
(adapted from Jerry James Stone)

  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tablespoon yeast
  • 1 cup water
  • 2 teaspoons kosher salt
  • 1/4 teaspoon sugar (for proofing)
  • Truffle oil 
  • 3 small potatoes (yukon gold)
  • 2 tablespoons fresh rosemary and thyme, chopped
  • 1/2 cup of fontina cheese

Preheat oven to 500°.

Sift both flours in large mixing bowl and add the salt. To proof the yeast warm the cup of water to 120°, stir the sugar in the water until dissolved, then add the yeast but don't stir, let it sit for 5 minutes and it should bubble up. It should have a thick foamy top. Add the yeast mixture to the flour, combine with wooden spoon until it starts to form ball. Transfer to lightly floured surface and knead for about 1-2 minutes, giving it around 20 turns. Cover and let rise for 4 hours.

To prepare the potatoes, slice very thin, I used the smallest setting on a mandolin, then soak the slices in a bowl of cold water for about 15 minutes, rinse and soak again, then drain and lightly salt, set aside.

When the dough is ready roll out with rolling pin in rectangle, or circle if you prefer, about 1/4" thick, coat entire dough with truffle oil using a pastry brush. Top with potato slices, then cheese and herbs.

Bake for 10-15 minutes*, until crust is brown on bottom.

*As I mentioned I baked at 425° for 25 minutes and I don't think the oven was quite hot enough

 

potato_pizza (2).jpg
 This is a thick crust pizza

This is a thick crust pizza

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