Genzano Potato Pizza
I had a big baking day yesterday, with a couple pugliese loaves from BBA using mostly durum flour (made a fine breakfast with butter and honey this morning), the largest ciabatta I've ever made, and Dan Leader's Genzano Potato Pizza from Local Breads to come with me to a potluck.
I also thought I should introduce myself, since I haven't really posted much before. I live in Pennsylvania via Kentucky. I bake for fun, therapy, health, and the downright delicious results. I've cooked my whole life and started baking bread regularly about two years ago. I also make beer, cider, yogurt, and have tinkered with cheese, so am interested in all things fermentable.
The potato pizza formula is the same as for Genzano Country Bread (http://www.thefreshloaf.com/node/4417/genzano-country-bread-local-breads ), but after fermentation it is coaxed into an oiled sheet pan and topped with lots of very thin potatoes, onions (red for me), fresh rosemary, and a bit of coarse salt. It was a lot of fun working the enormous mass of wet dough into the pan. I actually made Genzano Country Bread a few days ago, and trying to shape this wet beast of a dough into something like a boule and getting it safely into a proofing basket had me laughing like a crazy man.
I used all KA organic bread flour. Daniel recommends high-gluten, but I've found that Sir Lancelot is a lot stronger than I like unless I need to offset a lot of rye or similar. The formula uses a biga naturale that I just made from my firm starter, and is spiked with instant yeast for a vigorous rise. In the future I'd like to omit the instant yeast and give it a whirl with wild yeast alone. The dough is pretty sloppy, and needed high speed mixing for about 12 minutes to come together suitably. After about a 3 hour ferment, it was shaped, topped, and baked immediately at 500 for a shade over 30 minutes. Sorry I don't have pictures of the whole thing, I cut it in half before removing it from the pan, but hopefully you can get the idea. I called this one successful, the crust was crisp and delicious and the crumb was ideal. I've never liked potato pizzas I've ordered out because the potatoes tend to come WAY undercooked, but these were much nicer because of the bake time, and some of those on the top were browned and crisp. My only addition to this in the future would be garlic, and lots of it.