Comments on: jim lahey’s potato pizza

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!

By: Juliana

Juliana — Sat, 17 Jul 2010 17:30:14 +0000

Is there any trick to get the crust that thin? I always aim for that end product, but somehow always end up with big, fluffy crust.

By: davesmall

davesmall — Sat, 22 May 2010 16:21:41 +0000

So simple and yet so good. None of the goop that we see on most pizzas.

My variation when making any kind of pizza is to prebake the dough until about half done and just beginning to brown on the bottom. Remove from the oven, flip it over, and apply the toppings. Return to the oven and continue baking until done.

The reason for this is that the toppings act as an insulator. They can prevent the raw dough layer on top of the crust from fully cooking. If you hold a triangular piece of pizza and the point or tip of the piece droops, this is likely the problem. A really good thin crust pizza should not have drooping pieces. The ideal is for the bread in the pizza to be crispy with a bit of chew and zero droop.