Week 102: Pizza con Patate

ITALY: Made with a focaccia dough, and not baked until it’s fully risen, this potato pizza is delicious anytime. It makes for a great snack, is a nice accompaniment to a dinner salad, or you can put a fried egg on top, and call it breakfast.

Step 1: Prepare the dough

  •  297ml water
  • 30ml olive oil 
  • 370g bread flour
  • 1 tsp salt
  • 1/8 tsp sugar
  • 1-1/4 tsp yeast
  • 1/2 tsp dried Italian herbs
  1. Mix the olive oil together with the water.
  2. Measure the flour, yeast, salt, sugar and herbs into the bowl of a stand mixer. Whisk to combine.
  3. Place bowl in machine, add the water/oil mixture, and with the paddle attachment, mix on low speed until all the ingredients are mixed together. Remove paddle attachment, and et rest for 15 minutes. You can get the dough off of the paddle with wet fingers.
  4. With the dough hook, mix on medium-low speed for 5 minutes, or until the dough starts to clear the sides of the bowl, and sticks to the dough hook in one piece. If it’s too runny, you can add some flour — just 1 tablespoon at a time though, and no more than 2!
  5. Use a dough scraper to remove it from the mixing bowl and into a large oiled bowl. Cover and let proof overnight in the fridge.

STEP2: Shape dough

  1. Next day, empty dough out into a well oiled 7″ x 9″ rectangle baking dish or 10″ cast iron skillet.
  2. Press fingertips in dough then sprinkle with olive oil.
  3. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
  4. Preheat oven to 425, and prepare potatoes

STEP 3: Prepare potatoes

  • 1 lb potatoes, sliced paper thin (preferable Yukon gold)
  • 2 shallots, sliced paper thin
  • 2 Tbsp dried Italian herbs
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • black pepper to taste
  • 1/2 tsp chili flakes
  • 1 cup olive oil
  1. Place potatoes and shallots in a medium bowl.
  2. Add herbs and oil and mix well to combine.

STEP 4: Bake

  1. Add potatoes and shallots to the dough.
  2. Bake for 30-35 minutes, until potatoes start to brown on the sides.

Week 72: Pizza Dough III

This is a very, very wet dough, so use it whenever you’re making pizza bianca, pizza without sauce. It’s tricky to make, but also a fun, and a great addition to your pizza repertoire! There are a few versions of it online, and most seem to be inspired by Jim Lahey of Sullivan Street Bakery, but the methods are kind of complicated, so my version is below, with photos. My favorite topping is potatoes and I’ve included instructions for that; another great topping would be caramelized onions, blue cheese and figs.

  • 130g bread flour (1-1/2 cups)
  • 130g all purpose flour (1-1/2 cups)
  • 1/4 tsp yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 285g room temp water (1-1/4 cups)
  • olive oil
  1. Combine flours, salt, sugar, and yeast in the bowl of an electric mixer fitted with the paddle attachment.
  2. On low speed, slowly pour in the water, mixing until ingredients are combined
  3. Increase to medium high, and mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl. It’s very wet, but it’ll start to come together.
  1. Scrape down sides of bowl to combine all the bits. Cover, and let rise 2 to 4 hours, until bubbly and doubled in size. (Rise time depends on temperature of your kitchen
  • 2 Yukon gold (or red new) potatoes, thinly sliced (use a mandolin if you’ve got one)
  • 1 small onion, halved, then sliced and separated
  • 1~2 sprigs of fresh rosemary
  • Salt, pepper, chili flakes
  • 4 tablespoons extra-virgin olive oil
  1. Meanwhile, prep the potatoes and onion: Once sliced, combine potatoes, onions, slat and pepper (and crushed red chili flakes) with1 tablespoon olive oil, and mix to coat.
  2. After an hour, go ahead an preheat the oven to 440 degrees.
  3. Once the dough has risen sufficiently, pour it into a very lightly greased baking sheet. Too much oil, and it’ll just slip and slide.
  4. Spread the dough out with your hands (don’t pull the sides, just push it around). If it springs back, just give it a rest for awhile and try again.
  1. Evenly layer potatoes over the surface of the dough up to the very edge, and decorate with rosemary sprigs. or about 1 inch from the edge if you desire a crust on your pizza.
  2. Do a final dusting of salt and pepper, and drizzle with olive oil.
  3. Bake about 30 minutes, until sides and bottom is golden brown.