Comments on: jim lahey’s potato pizza

By: Marion

Marion — Fri, 12 Mar 2010 17:15:03 +0000

I honestly thought that potatoes on pizza would be disagreeable, until a recent trip to Escape from New York pizzeria in San Francisco’s Haight-Ashbury and tried the amazing potato-garlic-fontina pie, which I ate on the bus. Now I feel brave enough to try making one at home. Please take my advice and do not buy a pizza stone. It gets all stained and gross, and eventually breaks. I use a cast-iron griddle, preheated in the oven. Two smallish pizzas fit on there beautifully and make a crunchy crust. I recently ordered a more pizza-like round cast-iron pan with handles from a camping store and it’s awesome! Cast iron is much easier to care for than a stone and you can use it on your gas grill as well. Has anyone tried it?

By: Benny

Benny — Fri, 05 Mar 2010 14:03:46 +0000

This truly is the Best of the Best. We always make home made pizzas but the patato pizza by far RULES!!!!

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.