Jim Leahy's Potato Pizza

[Pizza dough:]

Jim Leahy's Potato Pizza

Category: Bakery products

Kitchen: American

Ingredients
Frying / baking potatoes	1 kg
Unrefined olive oil	80 ml
Ground black pepper	0.5 tsp (you can taste)
Rosemary (fresh leaves)	from a couple of branches
Room temperature water	800 ml
Salt	4 tsp
Bulb onions	100 g (one medium-sized onion)
Pizza dough:
Flour	320 g
Water	200 g
Salt	1 tsp
Sugar	0.5 tbsp. l.
Olive oil	1 tbsp. l.
Dry yeast	0.5 tsp

Cooking method

• Prepare pizza dough in HP. If you have an appropriate regimen, great. If not, just use the basic yeast dough mode. If you don't have HP at all, mix the ingredients for the dough, let it rise (until it doubles), wrinkle it, let it rise again and you can start cutting.
• In the author's recipe, the dough for the indicated portion of the filling is kneaded with 250g of flour (he gives the original recipe immediately for 500g, warning that it is for 2 pieces). I slightly increased the portion, because I like the base to have sides, so it keeps its shape better, nothing of the filling creeps anywhere. This surplus on the sides is gone. The dough itself is very thin under the filling. In addition, I always replace 2/3 of the flour from the premium recipes with whole grain flour (that's why the dough in the photo is so colorful). This is my personal extras, it is completely optional to follow it.
• 2. Potatoes I took yellow French for baking. The recipe suggests taking exactly the Yukon Gold variety, but finding just such a potato here is too cool, so I just took a good potato for baking. Potatoes are cut into thinnest slices (I literally cut one and a half to two mm). 800ml of water at room temperature is poured into a cup, salt is added and the potatoes cut into slices are placed in it. So it is soaked for 1.5 hours. During this period, excess starch leaves it, it does not darken and is salted.
• 
• 3. Throw the potatoes on a sieve, squeeze, dry in portions on paper towels. Add olive oil, finely diced onion, black ground pepper, mix with your hands so that the potatoes are well greased.
• 4. Pour about 3 tbsp into a standard oven pan. l. olive oil and stretch the dough over it with your hands over the entire area of ​​the baking sheet. Do not roll, but stretch / stretch with your fingers over the entire area. You can also sprinkle oil on top so that it does not stick to your hands. The dough should be a thin layer.
• 
• 5. Put prepared potatoes on the dough and sprinkle with coarsely chopped fresh rosemary on top.
• 
• We put in the oven to bake at 220 degrees (if convection is better at 200) for 25 minutes. As soon as the potatoes are golden and the protruding edges darken strongly, the pizza is ready.
• 

The dish is designed for

4 servings

Time for preparing:

with preparation 2 hours

Note

Jim Leighy is a fairly well-known baker in New York who owns his own bakery. His pizza is just as well known, but not like the classic one. There is no cheese, tomato sauce and some salami, which are classic pizza accompaniments. The pizza is just potatoes. On a thin crispy dough. The main thing is technology! As in the very pickled chicken recipe that I once laid out.

My sister fished out the pizza recipe from his own English-language book. I cooked it repeatedly. Rejoice the owners of a Berner, Mandolin or Slicer grater. Thanks to them, you can make a great pizza. Delicious. When you warm it up the next day, the inimitable smell of fried potatoes with onions sweeps through the house ...

It's really delicious. I ate almost half. Not as dry as it might seem.The preparation technology makes the potatoes very "non-flowing". The dough in the finished pizza is only 3-5 mm thick.



Everything in moderation and everything should be present: black pepper, olive oil, rosemary and onions.

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Natasha, will it be another pizza without rosemary?

Natasha, will it be another pizza without rosemary?

No, not fatal at all. It's just that the rosemary is very appropriate there. Only yesterday my sister did without him. We separately made a mess of pizza again. She missed it, thought to eat, but it turned out that she had spent it long ago. Dry did not pour, there is little sense from it, it will only burn out. Nobody died, they ate everything with great pleasure.

I also thought that fresh dill would be great, if available (instead of rosemary for flavoring). Just do not pour it on top, so that it simply does not dry out and does not lose all its charm, but add to the mass of potatoes while mixing it with onions, oil and pepper. It should be great.

And how else to figure out which potato is suitable for baking ... (((
And the pizza is beautiful)))

[take regular normal starchy potatoes and don't bother.]

And how else to figure out which potato is suitable for baking ... (((
And the pizza is beautiful)))

If you are not going to buy a special one (it is called that: for frying or for baking, usually just expensive and of a certain type) - take regular normal starchy potatoes and don't bother. This division is very arbitrary, usually it is just a certain variety of late ripening potatoes with high starchiness.

Starchy varieties are crumbly (usually these are just late varieties of potatoes, they have time to "collect" starch), therefore they are good for mashed potatoes, baking. Non-starchy ones are good for soups, salads, because they do not crumble during heat treatment. That's all science. So just get some good potatoes. And that's it!

[Scarecrow]

Scarecrow (Natasha)! Wonderful pizza. I will definitely cook one of these days. We love different pizza.

I found a video on You Tube "How To Cook Pizza Pomodoro with Chef Jim Lahey"
(How To Make Pomodoro Pizza With Chef Jimi Lei).

There the fillings are different (one with tomato sauce, the other with zucchini), and the dough is the same. You can see the consistency of the dough and how to quickly stretch it onto a baking sheet. Well, borrow the fillings.

Yes, it is this book, and this is exactly how the stretching of the test is shown in the photos in the book. Thank you!

Today with the addition of dill:



My men ate almost all the pizza (it seems to be huge, for the entire baking sheet, but thin, the dough there is a very thin strip) and drank 2 liters of fermented baked milk under it. And nothing will crack at them, I want to note.

Natasha, the pizza recipe is wonderful! And cheap and cheerful! I will definitely cook it! For the third day my husband forgets to bring a rosemary, tomorrow he will have to "control" his every step so that he does not drive past the store and buy it! And I don’t like dill, I can’t even look at something in its direction, neither dry nor fresh.

Dry dill is hay, to be honest. But I highly respect fresh. Well, it's me. Therefore, I added it there, although in the original recipe there is no trace of it.

Just be sure to follow the technology. Slice potatoes very thinly and soak and squeeze. Very, very tasty. The classic pleasant smell of fried potatoes with onions.

I make the dough almost entirely on CH flour Altai Health, and so the baked side crusts of the dough are incredibly tasty besides the pizza itself.

I will do so! I see the potatoes in the photo are already shining through. It's good that I got a Burner on time! And there is flour CZ, I will try to bake pizza on it in the same way!

literally yesterday morning I saw fresh rosemary on sale for the first time, and in the evening - this pizza. Not in vain, I think, not in vain. I will bake

Natasha, I have a plus! Thank you !!! Deliciously delicious !!! No matter how hard I tried to spoil it (I forgot to salt, pepper too, instead of rosemary I poured dill, poured oil over the eye, and overexposed it in the oven - in general, I did everything in my power), it turned out to be very tasty, despite the fact that I had to gnaw it.
Sorry, but don't expect pictures. I am an ungrateful creature in this respect.

No matter how hard I tried to spoil it (I forgot to salt, pepper too, instead of rosemary I poured dill, poured oil over the eye, and overexposed it in the oven - in general, I did everything in my power

Well, look how the man tried and failed to screw it up ... She's too simple to screw up ...

I put the dill, I also pour oil on the eye, so these facts are not considered ... Gee-gee ...

Well, look how the man tried and he failed to screw it up ...

Thank you for recognizing my talents.

In this area, I am also unusually talented ... Yes ... I just tried so hard, I made the dough for buns and two hours later I found out that smart people sometimes put yeast in the yeast dough. Well, so ... for a change, at least ... Nothing, everything turned out as a result. True, 2 hours later than expected ...

In this area I am also unusually talented ... Yes ... I just tried so hard, I made the dough for buns and two hours later I found out that smart people sometimes put yeast in the yeast dough.

I somehow figured it out after the bread maker baked this ... fireclay brick.

that's always the way, I went for rosemary, but it's gone. Will seek . I don't want dill, I want it according to the original recipe.

that's always the way, I went for rosemary, but it's gone. Will seek . I don't want dill, I want it according to the original recipe.

This is also the first time I try to follow the recipe. Then I can make adjustments, but first I want to feel what the author has conceived.

that's always the way, I went for rosemary, but it's gone. Will seek . I don't want dill, I want it according to the original recipe.

You have to swallow your drool and don't taste this yummy until the rosemary grows!

Today I finally bought rosemary.
The pizza is delicious !!!!

[celfh]

celfh,
You watered the potatoes with sour cream? What's whitening up there?

[celfh]

celfh,
You watered the potatoes with sour cream? What's whitening up there?

The onion is whitening Well, the potatoes and onions did not want to darken

[Chuchelka]

but not dry? not that i don't believe Chuchelka, I love how she cooks, it's just that I have some kind of oak potatoes this time ...

I was not dry. But the daughter and her husband poured sour cream sauce. True, they always pour this sauce over the potatoes.

So ... I went to the kitchen ... to soak potatoes ...

[Chuchelka]

but not dry? not that i don't believe Chuchelka, I love how she cooks, it's just that I have some kind of oak potatoes this time ...

IRR, we have oak potatoes all the time. And sellers know only one characteristic: delicious. And it doesn't matter how it really is. They never heard of the fact that there are different varieties of potatoes for different dishes. There are resellers in the markets who also do not know anything. Therefore, we buy at random. An interesting metamorphosis occurs in potatoes after soaking in salt water. The potato becomes soft, elastic. And for juiciness, as I understand it, put onions and grease with plenty of oil.
The only thing that I did in vain was that I overexposed it a little: I kept waiting for the potatoes to "turn black" a little at the edges. In general, my oven bakes very evenly, and in order for something to burn, you have to try very hard. So, my potatoes are evenly fried, and the dough is slightly dry.

I dried the dough too. I was all afraid that the potatoes would not be baked ...

Let's take into account

ATP, girls ... while the owner of the topic children climbs, you put everything on the shelves for me

So...The dough is ready, 1.5 hours have passed, I'm going to squeeze the potatoes

[celfh]

I'm not somewhere, I'm shopping ...
celfh

Looking at the photo, I was also worried that it would be a little dry for you or not baked, because the slices are visually much thicker than mine. It's good that everything worked out ...

Yes, after soaking, the brittleness goes away, because the starch is washed out. And the thinner the slices, the more washed out. It becomes just like a wet piece of paper. Because of this, there is no dryness in the pizza at all. It is achieved by starch, and our potatoes after soaking are "watery" and abundantly oiled.

the slices are visually much thicker than mine. It's good that everything worked out ...

Natasha, this is all my carelessness and laziness. After rubbing one potato on a grater in position 1, I decided that it was subtle, that you are talking about 2-3mm in your recipe. I rearranged the grater, successfully grated all the potatoes and only after that I reached out to the recipe hanging on the wall, I’m not lying, at arm's length. I read the recipe, where it was written in black and white: 1-2mm. I took one potato circle, cut it in half, mentally told myself what I think of myself and put together the pizza the way it is

[Scarecrow]

Scarecrow! And thanks to you, and thanks to your sister, and thanks to Jim Lehi ...
No, well, this is necessary, how delicious!
I apologize for the poorly arranged composition, but relatives with hungry eyes tore me away from the process. Rather, they did not allow it to develop (the process).
I confess right away, there was no rosemary





When I looked at my husband eating pizza, I realized that it was necessary to photograph him at that moment. The proof of the superior quality of the recipe would be on the face

All! decided !!! I cook for sure,: girl_dough: Natasha, so deliciously painted mmm .... wait with the report !!!

It's hardly correct to call it pizza, an open potato pie will do))

The potatoes are really not good now being sold all around (((. It looks beautiful, but does not lie, it spoils and looks like soap. Because it is imported.
Ours, because of the high tariffs for electricity, do not store them in vegetable stores, they try to sell everything, even export to neighboring countries.
And we eat Egyptian and Iranian and so on ...

I borrow from friends in the village, bring them to the city in the cellar and use and advise everyone so ...

[kubanochka]

kubanochka

And figs with him. I mean, with rosemary ... To strangle myself now? I’ve swelled up the dill and rosemary on top ... And my sister ate like you, because neither rosemary nor dill ... The main thing is delicious!

Eduard

Do not change the author's name. Leikhi said - "pizza", which means we take our word for it.

natapit

Haven't you cooked yet ?! Then we go to you!!

Well, since he said, then definitely pizza))
I would like to draw your attention to the thickness of the dough. The photo shows that it is thicker than it should be for this, like him, Lake.)))

And it is better to use a stone, then the bottom will be crispy.

at Medusa replenishment

[Scarecrow]

Scarecrow, Natasha! THANK YOU! I baked it too. I made two at once from 500 g of flour. Baking on convection

200 * C - 35min. It turned out very tasty.

And knowingly baked, very beautiful, looks like mine, right under a carbon copy.

My husband is hooked on her. And, let me remind you, he is completely indifferent to potatoes. But for some reason it was this pizza that he liked incredibly, although it was practically made of only potatoes. She says some taste and smell from childhood (fried potatoes with onions - everyone is uniquely familiar). Due to the fact that he was filled with tender love for her, I never even cut potatoes for this pizza. Only he. Says: "Let's cook? I'm going to slice potatoes ..."

at Medusa replenishment

Who is it? With such a formidable nickname.)

At first, the smell of rosemary scared mine. And when they were baking, the whole apartment also smelled of rosemary. But, the next day, when the second was warming, it smelled of fried potatoes and onions.

A couple of years ago I found a recipe for New York pizza with potatoes on the Internet. I baked it, but we didn't like it. There, under the potatoes, a damp dough is obtained, not raw, but moist. And here, thin, crispy dough and fragrant juicy potatoes. DELICIOUS!!!

[Eduard]

Eduard

Sorry for offtopic: what kind of quadr do you have? Bomb or Chinese? I can't make out such a small photo at all ... How long have you mastered it?

[Eduard]

Eduard

Sorry for offtopic: what kind of quadr do you have? Bomb or Chinese? I can't make out such a small photo at all ... How long have you mastered it?

Olender eight hundredth limit. Long.

But now I bought a Wrangler and the quad is gathering dust. We organize all kinds of trips, etc. We have our own club. Tourist historical mud-overcoming trips with elements of field cooking.))

Olender eight hundredth limit. Long.

But now I bought a Wrangler and the quad is gathering dust. We organize all kinds of trips, etc. We have our own club. Tourist historical mud-overcoming trips with elements of field cooking.))

My husband has a grizzly hole, I have a Polaris. I don't like hauls and trips. Dirt is my favorite element. So that he could bury himself and crawl out knee-deep in liquid ...

Well, I can show you the photo reports of the arrivals. But on a quadric, of course, you can't go for a long distance))

Well, I can show you the photo reports of the arrivals. But on a quadric, of course, you can't go for a long distance))

Can I PM? And then we are on the ears for offtopic nudge and do the right thing!

Natasha! I made pizza today. Tasty, aromatic, original!
I do not put a photo, it is no different from the rest.
Thank you so much !!! I'll go eat another piece