Comments on: jim lahey’s potato pizza

By: Andrew

Andrew — Mon, 28 Sep 2009 15:46:52 +0000

I had a problem….the potatoes were sliced as thin as the picture but came out too uncooked….any solutions? 20 mins in the oven made a dark crust but a raw potato….

By: Gigi

Gigi — Sat, 18 Jul 2009 09:39:52 +0000

This pizza is still delicious. 3rd time baking it and I love it so!

By: Janyth

Janyth — Tue, 14 Apr 2009 01:55:05 +0000

I’m confused about the size of pan to use. If I make two 8″ pizzas, what size pans do you recommend, considering that the directions say” …flatten dough out to the edges of the pan” ? Thanks!

By: Niki

Niki — Mon, 09 Feb 2009 02:53:47 +0000

I’ve made this pizza several times since I last commented and every time it comes out fantastic! However, I just noticed that the recipe calls for instant yeast and I’ve been using active dry yeast. I know, I’m a dough rookie! I wanted to note that to anyone who might be thinking that they can’t make this without instant yeast, you can substitute active dry yeast. I am curious though how much better this crust would be and how much faster it might rise if I used the correct yeast.

By: eg

eg — Fri, 22 Aug 2008 14:18:09 +0000

I made this too but on my mother’s no-knead crust that she kept telling me I had to try. I thought it was very good. I didn’t have a problem with burning; in fact, I could have left it in another minute or two. I was worried about the potatoes sinking into the crust but they didn’t. I wish I had had some rosemary, I think that would have made it even better.

By: Niki

Niki — Tue, 22 Jul 2008 06:26:13 +0000

I made this pizza tonight and it came out great! However, since my dough did not cover all of the baking sheet, the oil on the remainder of the sheet burned in the oven and smoked up my kitchen. This is something I’ll have to adjust for in the future. I also got a little confused with the recipe when it directs you to divide the dough in half after it’s already been divided in half for the last hour in two log shapes for the second rising. I assumed the second directive to divide in half was redundant since the recipe states it makes two 8″ pizzas.

By: Jeff Hertzberg

Jeff Hertzberg — Thu, 03 Jul 2008 03:11:10 +0000

Looks great! I love hearing about no-knead— I’m Jeff Hertzberg, one of the co-authors of “Artisan Bread In Five Minutes A Day.” We do some similar flatbreads; come visit us at http://www.artisanbreadinfive.com and you can post questions into any “Comments” field, or through the “Bread Questions” gateway.

Jeff Hertzberg
http://www.artisanbreadinfive.com

By: Sarah

Sarah — Tue, 10 Jun 2008 21:04:22 +0000

Yummy, the onions were sooooo good. Next time I plan to load up :) I also added some chives to mine for a bit of flavor/color- which worked out well.

By: sophia

sophia — Mon, 09 Jun 2008 22:38:40 +0000

deb –

i’ve enjoyed your website for quite some time now and have made a bunch of things – the lemon yogurt loaf (but turning it into the chocolate chunk cake variation – much easier!) or peanut butter chocolate brownies are probably my favorite!

i was on martha stewart’s blog earlier today…you’re on her blog network! congrats!

By: Steph

Steph — Sat, 07 Jun 2008 19:19:21 +0000

As I have written before, I’ll say again that Jim Lahey’s recipe on MS is correct, and Pizza Bianca dough SHOULD be more like BATTER and less like dough. The higher the hydration–and his nears 90% I believe, the more airy the crumb, and open the holes. Same concept as his no knead bread–only wetter.

Your dough should only pull away from the mixer only after about 6 or 8 minutes of mixing on high (I generally use speed 8, since this dough is so loose it can be mixed on a KA mixer at a higher speed than firmer doughs) but when you turn the mixer off the dough will fall slack into the bottom again.

When the dough rises it will be bubbly, and it doesn’t really need a second rising time, just about a 20 min. rest on the counter after spreading (not shaping like dough, it’s too slack) onto a baking sheet–if you can’t spread the dough right away, let it relax a few minutes then try again. Let it rest about 20 min. poke with holes then bake. However, a baking time of 15-17 minutes is more appropriate.
Taking the pizza out, adding toppings, baking 5-10 min. more.

Obviously your way makes a great pizza, much like the rest of your awesome recipes, but I would suggest trying it the other way once and see how it works out for you. Pizza Bianca has become a weekly staple thanks to a great recipe, I love drizzling it with some balsamic vinegar.