Home Cooking 18

Super Wet Pizza dough by Jim Lahey

Father Kitchen | Apr 3, 200801:21 PM

After making a nice potato pizza with a sourdough crust, I decided to try the recipe from Jim Lahey's Sullivan Street Bakery given in Maggie Glezer's "Artisan Baking Across America." The recipe makes a super wet dough (over 100% hydration) that is processed in a stand mixer to develop the gluten. The resulting gluteny batter is left to rise, then poured on an oiled sheet pan and gradually coaxed to cover the pan entirely (with resting periods to allow the gluten to relax as needed). The recipe is supposed to make enough crust for a half sheet pan. The topping is made from four pounds of finely sliced Yukon gold potatoes, one large onion (which would another pound), salt, olive oil, and rosemary.
I couldn't get the batter to cover a half sheet pan (and I spread it very thin). I had about two inches of uncovered pan around the edges. The topping seemed to be far too much. I cooked half in a skillet like Potatoes Anna. The pizza baked nicely, but the crust stuck to the sheet pan.
Has anyone else tried that recipe? How did it turn out? It looks like a great way to make a crust and I want to try it again, but haven't the nerve, unless it worked well for someone else.

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