Monday, 5 April 2010

Sullivan Street Potato Pizza

This is an impossibly liquid dough that ultimately turns into the crispest crust pizza that you have ever had. The key to great flavour is to slice the potatoes as thinly as possible, really I think the mandoline is the only way to go with these to get the right thickness. Then treat your pizza with the insanely liquid crust and miles of potatoes like a focaccia - and season liberally with herbs and coarse salt.
Serve with a nice crisp glass of white wine and a large green salad and delight in your double-carb treat!

Sullivan Street Potato Pizza
Adapted from Maggie Glezer’s Artisan Baking
from My Kitchen in Half Cups, notes are Tanna's
A Bread Baking Babes Rewind
my notes are in italics

All the recipes in this book are based on breads from American Artisan Bakeries. This one is from Sullivan Street Bakery in So-Ho of New York City.
Rising times: about 5 hours, active work about 30 minutes, 40 to 50 minutes to bake.
The dough will make two small or one medium (half-sheet pan 18x13 inches) and can be divided and retarded in the fridge.
Glezer describes the pizza as “unlike traditional . . . more like a very thin-crusted tart heaped with golden waves of potatoes, onions, rosemary and olive oil.”
The aim is an 11.5% protein flour achieved by a mix of half bread flour and unbleached all-purpose or all King Arthur all-purpose (which is what the bakery uses).

1 3/4 cup (9.2 oz) (260 grams) King Arthur All-Purpose flour
1/4 teaspoon instant yeast
1/ 1/4 cups (10 oz) (285 grams) water
1/2 teaspoon sugar
1/2 teaspoon salt
Olive oil for pan

Mix flour & yeast.
In a stand mixer on low speed with paddle, slowly add water to the flour.
Increase the speed to medium and beat until it clears the sides of the bowl and as was said of the croc it will come together. Add salt and sugar. In about 20 minutes, mine took about 15, I had a smooth but very liquid dough.

Allow to rise covered until very light. Mine did take the 4 hours.

Coat the pan very generously with olive oil. I did that. Gave it three times (10 minutes each) to relax and was not able to get the dough to stretch to the corners. Lien suggest not oiling the corners and got hers to fill the pan.
Allow the dough to rise covered about an hour. It should rise about half.
I preheat my oven for at least an hour with the baking stone/tiles in it.
Preheat here to 425° (220°C).

3-4 large (2lbs) Yukon Gold (yellow fleshed potatoes)
Coarse sea salt or kosher salt
1 large onion (10 oz) (280 grams) sliced into half moons
2 tablespoons fresh rosemary chopped
olive oil
I added thyme, and coarse ground black pepper to the topping too

Slice potatoes as thin as possible (I used a mandoline but a food processor would work as would a chef’s knife and good knife skills). Toss the potato slices with salt and allow 10 minutes for the salt to pull out their water. I then sandwiched the slices between two towels to dry them which I believe removed salt with the water.

Toss the dried potatoes, onion and rosemary (I used 3 tablespoons chopped) with olive oil.

Spread on the topping to the edges.
Drizzle olive oil over and salt if you think it needs more.
Bake 40 to 50 minutes: the onions & potatoes should be brown and crusty in places.

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