Comments on: jim lahey’s potato pizza

By: Joe K

Joe K — Sun, 25 Mar 2012 04:43:12 +0000

Just made this today, it was great! I used a different dough recipe though, Wolf Gang pucks california pizza kitchen version, it’s made with honey to activate the yeast and I think the honey flavor is a really nice compliment to this pie. As a dairy free eater trying finding a good cheese-less pie is a difficult task, I’m always searching for new ideas to try.

By: brian

brian — Sun, 26 Feb 2012 02:14:28 +0000

I’ve been looking for a good dough recipe and this one I like very much. I’ve made the potato pizza twice now. Feel sorry for anyone that hasn’t tried it. The first time I peeled the Yukon Gold potatoes. The second time I didn’t. There was not a noticeable difference. It’s not worth taking the time to peel them. Besides the peel is good for you. And the second time I crummbled up some fried bacon and sprinkled it on top of the potatoes before baking. Was alright. Thank you for this pizza recipe. Brian

By: Renee

Renee — Sat, 28 Jan 2012 20:05:44 +0000

In both the Lahey’s pizza recipes, it wasn’t included to cover the dough in plastic wrap before letting it rise, but I think you make a point to include that in your other pizza recipes? Was this just overlooked? Or are we not to do this? I didn’t do it for the bianca pizza, but the crust dried out in spots, so I’m doing it this time. Wasn’t sure if it was just assumed?

By: auctions

auctions — Tue, 23 Aug 2011 10:31:07 +0000

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By: roberta

roberta — Mon, 13 Jun 2011 23:49:02 +0000

To Andrew,
You have to be sure to pre-heat the oven! at least 15 minutes at 450 degrees.

By: bare essentials makeup

bare essentials makeup — Fri, 11 Feb 2011 15:16:05 +0000

Would you be eager about exchanging links?

By: Norma

Norma — Sat, 11 Dec 2010 01:06:18 +0000

Thanks, the potato pizza looks great. Pizza making is my passion.

By: Kim

Kim — Mon, 18 Oct 2010 23:11:39 +0000

Potato pizza has become my new favorite obsession and I’ve been ordering it everywhere to try different takes on it. So glad to see you have a recipe here for me to try at home as homemade pizza is one of my favorite things to make. I had one recently that had sour cream spread on the dough and then sprinked some crumbled bacon on top so I might make those additions.

By: deb

deb — Sat, 21 Aug 2010 14:20:29 +0000

Any dough can be started the night before, and paused at any point. You just need to get it back to room temperature and proof it to where you left off when you take it out. It often takes an hour or two to get a dough back to room temperature…

By: emiko

emiko — Fri, 20 Aug 2010 21:52:00 +0000

for this, or the pizza bianca, is there an okay stopping time? ie, can you make the dough the night before and bake the pizzas the next morning? if so, what would be an appropriate stopping time and how should the dough be stored? thanks!