Home Cooking 7

Sullivan Street Bakery Potato Pizza

oakjoan | Apr 30, 200802:28 PM

I made the Sullivan Street Bakery Potato Pizza today and man oh man was it good. It's also fun due to the unusual method used to make it.

You make a very wet batter - flour (1/2 bread, 1/2 all purpose, instant yeast, salt and water). It's even wetter than BitLay. You put all the ingredients into the stand mixer, turn it on (with paddle attachment) to medium, and leave it mixing away for 20 minutes! At the end it's all clumped around the paddle and the sides of the bowl are clean. You then clean the dough off the paddle and let the dough rise for 4 hours.

After 4 hours you scrape the dough onto an oiled baking sheet or whatever you have. I broke my quarry tile/baking stones and now have to make do without until I remember to replace them. You tease the dough out to the edges of the pan, letting it rest for 10 minutes between pulling and patting.

When it's to the edges of the sheet, you cover and rest it for a period I can't remember - recipe is online somewhere if you search for the title of this post - whether it was 20 minutes or 40 minutes.

While it's resting, you slice the spuds and mix with salt and oil. I had some spring onions from my CSA box and wanted to use them cause we're going away in a day or two...so I sliced them up as well. I added chopped fresh rosemary and also garlic slivers. I mixed in a bit of olive oil and then, after the dough had rested, arranged the topping on the dough. Sprinkled some Pecorino Romano and sea salt on top and baked for about 35-40 minutes at 475.

This was first a very interesting project and second a very delicious one. It does take quite a long time, but, aside from the pushing and pulling of dough out to the edges of the sheet, it's not labor intensive. In any case, it's instantaneous compared with BitLay.

I attach a couple of photos. One is a bit dark and the other, a bit light...

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