The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sullivan Street potato pizza

bshuval's picture
bshuval

Sullivan Street potato pizza

I've been doing quite a bit of baking this weekend. In addition to the Grape Harvest Focaccia I've blogged about yesterday, today I made the potato pizza from Maggie Glezer's "Artisan Baking". The recipe calls for a very wet dough -- more water than flour, actually. You knead the dough using the paddle on your stand mixer for 20 whole minutes. In the process it miraculously transforms from this:

Kneading the dough

To this:

It really is a quite unbelievable transformation. However did anyone figure it out? This dough, albeit wet and sticky, passes the windowpane test:

 I liberally oiled (although, in retrospect, not liberally enough, as a bit of pizza stuck to the pan) a half-sheet pan, and shaped the wet dough onto it, carefully as to not burst any bubbles. I had to let the dough rest several times in order to stretch the dough to fit the entire pan. Each time, using some more olive oil. I added the potato-onion-rosemary topping (the potatoes were thinly sliced using a mandoline, and then salted and squeezed from the liquid before mixing with the onion and rosemary). I added some more olive oil on top of the topping. 

I put the pizza into a preheated oven for 40 minutes. Shortly after the pizza began baking, the house filled with a wonderful aroma of onions and potatoes. It really got those gut juices going! Halfway through the baking I took a peek to rotate the dough, so I used that occassion to take a picture of the partially baked pizza:

40 minutes later, the pizza was ready:

 The pizza is done

I removed it from the pan (as I said above, I didn't oil the pan well enough, so it stuck in a couple of places.) The crust rose nicely; here is a side view:

This was a fun baking project!  

Comments

TableBread's picture
TableBread

Wow, how amazing!  I would never had guessed that such a wet dough would have passed the window pane test!  You did fabulous - Congratulations!

 

~TableBread

http://tablebread.blogspot.com

 

bshuval's picture
bshuval

This wet dough really is quite amazing!

Having done this dough and also the famous no-knead bread makes me want to bake some more Jim Lahey recipes. I wish he had a baking book (anyone with influence, or anyone in the NY area: could you suggest to Jim Lahey that he publish a book?). 

Does anyone know other recipes for Lahey's stuff? (Or sources for them) What about recipes for other pizza toppings (from his bakery)? 

Paddyscake's picture
Paddyscake

looks so good. Great job! When I got Maggie Glezer's "Artisan Baking" I made a mental note to give it a try. The slack dough really makes me hesitant. Do you think using the topping on my regular pizza dough would be all that much different?

bshuval's picture
bshuval

This really isn't difficult.

As for using this topping on a regular pizza: I don't think it would work, as Lahey's pizza is baked for about 40 minutes, in which time the potatoes cook. Regular pizza is baked for a short time (7-9 minutes), which isn't enough to cook the potatoes.

 I suggest that you do try this pizza dough. It really is quite amazing. 

SteveB's picture
SteveB

Paddyscake, perhaps you could try baking the dough until 10 mins remain for the full bake, then top the dough with your favorite pizza toppings and continue baking for the 10 or so remaining minutes.

Paddyscake's picture
Paddyscake

about the bake time, I forgot about that. I think the thought of slack dough put me off because I was thinking about how I have struggled trying to shape a loaf. Now, having had time to think about it, this wouldn't be so hard. Basically I'd be pouring it out onto the pan and then gradually stretching..right?

edh's picture
edh

I too am intimidated by the slack dough; I don't have a mixer, and 20 minutes by hand is beyond the reach of this old tendonitis-ridden woodworker! I've wondered if I could get away with a sort of foccaccia type dough that could handle the long bake, but not kill my shoulders?

It looks so yummy; your pictures are even more compelling than the book's. I made a copy of the recipe when I had it out from the library, I'll have to try some version of it now!

edh

zumnoor's picture
zumnoor

This is a great and easy pizza to bake if you have a mixer. The dough is slack but easy to work with. Next time, I'd add bacon bits and perhaps cheese 1/2 way through the baking. My family enjoyed this tv dinner very much. Thank you for the idea.

hey's picture
hey

Saw the entry for this focaccia but the recipe wasn't included, I would love the recipe so I could make it.

 

Thank you

 

RFMonaco's picture
RFMonaco

Sullivan St. Potato PizzaSullivan St. Potato Pizza

hey's picture
hey

Thank you for the recipe, will make it in the next few days!

the breadman's picture
the breadman

Not to beat a dead horse but bshuval is right, it's not that difficult dealing with this dough. I've made the same recipe and, for a lark, decided to make one sweet. I topped the dough with thinly sliced pears and for the last 10 minutes of baking tossed on some walnut pieces and served it at room temp with crumbled Italian blue cheese and honey. It went over well and I got dinner and dessert out of the same dough.

 

breadman

Hallux's picture
Hallux

I don't see a temperature listed anywhere on this post...

BurntMyFingers's picture
BurntMyFingers

That's what Glezer's book says.

Also, I didn't have a stand mixer available so I tried hand beating the dough. After 20 minutes it was still sticking to the sides so I added 1/2 C additional flour and 1/4 t additional yeast (to shorten the rise so I could see the results sooner). I got a nice rise but not a lot of gluten development and after 4 hours the dough was like a crepe batter or lumpy poolish. I poured this into a half sheet pan that had been lined with a lightly oiled silpat and used a spatula to spread the dough to the edges. Another hour to proof (don't put plastic wrap on top because it will stick to the very sticky dough) then I baked for 10 minutes to give me a bit of surface to hold the toppings. From there I followed the recipe as written except that I used 2 lb not 4 lb of potatoes. The result was very satisfactory... sort of a cracker bread crust.

I'm going to try again with the canonical recipe but this is a very workable hack in my opinion.

sexyandwet1's picture
sexyandwet1

Any one know how many calories are in one slice of this?