Potato Pizza, Even Better
Cook Time
25-30 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
- 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
- 4 teaspoons fine sea or table salt
- 6 to 8 (1 kilo) small to medium Yukon Gold potatoes, peeled
- 1 medium yellow onion, diced
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 tablespoons olive oil
- About 1 tablespoon fresh rosemary leaves
- 2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
- 1 1/4 teaspoons (5 grams) instant or active dry yeast
- A heaped 1/4 teaspoon fine sea or table salt
- A heaped 1/4 teaspoon granulated sugar
- 2/3 cups (150 grams) room temperature water
How would you rate this recipe?
Preparation
Step 1
In a medium bowl, combine the 1 quart lukewarm water with salt, stirring until the salt has dissolved.
Step 2
Use a mandoline or your best sharpest knife to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water. Let them soak for 25 to 30 minutes.
Step 3
Heat your oven to 500°F with a rack in the center.
Step 4
Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans with olive oil.
Step 5
Divide your risen dough in half and use your fingertips, oiled or dusted with flour, to pull, stretch, nudge and press the dough across the bottom of the pan.
Step 6
Drain the potatoes in a colander and press out as much water as possible, then pat dry on paper towels.
Step 7
In a medium bowl, toss the potato slices with the onion, pepper, and olive oil.
Step 8
Spread this potato mixture over your dough, going all the way to the edges.
Step 9
Sprinkle evenly with rosemary.
Step 10
Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath.
Step 11
Serve pizza hot or at room temperature.
Step 12
For the dough: In a medium bowl, stir together the flour, yeast, salt, and sugar.
Step 13
Add the water and mix until well blended, about 30 seconds.
Step 14
Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.
Step 15
Save recipe for the next time?
Chef's notes
Potato pizza is a type of pizza al taglio, a daytime pizza in Rome, baked in electric ovens and sold by weight.
Unlike most pizzas, this is not optimized for 900-degree pizza ovens, making it suitable for home ovens.
The newer version of the recipe uses more potatoes and a simpler preparation process.
