Description
Pizza Jim Lahey Sullivan Street Bakery, this is not the pizza to which we are accustomed. Here, no mozzarella, no sauce, the dough is thin and fragile, and the pizza is rectangular and is baked on a conventional baking sheet. And another plus, the dough is kneaded.
Ingredients
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Flour
250 g
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Water
150 ml
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Yeast
1.25 tsp
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Salt
0.5 tsp
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Sugar
0.5 tsp
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Potatoes
1 kg
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Onion
1 piece
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Olive oil
80 ml
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Rosemary
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Black pepper
Cooking
Mix in a bowl the flour, salt, sugar, yeast.
Add water and mix with a spoon or by hand until evenly moistened coarse, lumpy dough, 30-60 seconds. Kneading is not necessary.
Tighten the bowl with foil and leave for 2 hours at room temperature.
For potato toppings, we have the potatoes soak in salt water for 1.5 hours to remove excess starch. For this 800 ml of cold water dissolve 4 teaspoons of salt. Potatoes peel and cut into slices with a thickness of about one millimeter. More convenient and faster just to do it with a cheese grater. Leave the slices in brine for half an hour until they are soft.
Pre-heat the oven to 230 °C. Drain the potatoes in a colander. Do not rinse.
Put the slices on a paper towel and blot.
Place it into a bowl, add olive oil, chopped onion, pepper and stir.
Grease a baking tray (30x40 cm) with olive oil and place the dough on a baking sheet.
Stretch the dough on the whole pan, don't worry about the lumps if they are, if the dough breaks make it back.
Put the filling evenly, sprinkle with rosemary. Bake at a temperature of 230 °C until the potatoes are baked until Golden brown.
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