Jim's Potato Pizza

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* Exported from MasterCook *

 

Jim's Potato Pizza

 

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Amount Measure Ingredient -- Preparation Method

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3 cups all-purpose flour

1 1/2 teaspoons salt

3/4 teaspoon sugar

1 3/4 cups cold water

Vegetable oil -- for bowl and pans

1 teaspoon instant dry yeast

2 potatoes -- thinly sliced (about 2 cups)

1 tablespoon chopped onion

4 tablespoons extra-virgin olive oil

 

Yield: 2 8-inch pizzas or 1 14-inch

Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an

electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed

until ingredients begin to combine. Increase speed to medium high, and

continue to mix for about 10 minutes until the dough is smooth and elastic

and cleanly pulls away from the sides of the mixing bowl.

 

Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it

has doubled in size.

 

While the dough rests, prepare the potato topping. Slice potatoes very thin

using a knife or a mandoline. Then soak them in several changes of ice

water to remove excess starch and prevent discoloration. Drain slices in a

colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain

any accumulated water. In a medium bowl, combine potatoes, chopped onions,

and 1 tablespoon olive oil, and set aside.

 

Preheat oven to 440 F. Prepare two rimmed baking sheets with vegetable oil.

Divide dough in half. Place each piece on its own baking sheet. Using the

palms of your hands, flatten dough out to the edges of the pan. Evenly

spread potatoes over the surface of the dough up to the very edge, or about

1 inch from the edge if you desire a crust on your pizza. Season with

remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.

 

Bake potato pizza until it has shrunk away from the edges of a pan and the

bottom is golden brown, about 30 minutes. Remove from oven, and allow to

cool slightly; slice into pieces, and serve. Potato pizza is also delicious

served at room temperature.

 

 

 

Source:

" pastrywiz.com "

 

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Per Serving (excluding unknown items): 2051 Calories; 58g Fat (25.6% calories

from fat); 44g Protein; 334g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

3232mg Sodium. Exchanges: 21 1/2 Grain(Starch); 0 Vegetable; 11 Fat; 0 Other

Carbohydrates.

 

NOTES : see the picture at

http://www.pastrywiz.com/dailyrecipes/recipes/484.htm

Jim Lahey, owner of the Sullivan Street Bakery in New York City, counts

this traditional Italian pizza as one of his favorites.

Yield: two 8-inch pizzas or one 14-inch pizza

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0