Sullivan Street Bakery Potato Pizza
I made the Sullivan Street Bakery Potato Pizza today and man oh man was it good. It's also fun due to the unusual method used to make it.
You make a very wet batter - flour (1/2 bread, 1/2 all purpose, instant yeast, salt and water). It's even wetter than BitLay. You put all the ingredients into the stand mixer, turn it on (with paddle attachment) to medium, and leave it mixing away for 20 minutes! At the end it's all clumped around the paddle and the sides of the bowl are clean. You then clean the dough off the paddle and let the dough rise for 4 hours.
After 4 hours you scrape the dough onto an oiled baking sheet or whatever you have. I broke my quarry tile/baking stones and now have to make do without until I remember to replace them. You tease the dough out to the edges of the pan, letting it rest for 10 minutes between pulling and patting.
When it's to the edges of the sheet, you cover and rest it for a period I can't remember - recipe is online somewhere if you search for the title of this post - whether it was 20 minutes or 40 minutes.
While it's resting, you slice the spuds and mix with salt and oil. I had some spring onions from my CSA box and wanted to use them cause we're going away in a day or two...so I sliced them up as well. I added chopped fresh rosemary and also garlic slivers. I mixed in a bit of olive oil and then, after the dough had rested, arranged the topping on the dough. Sprinkled some Pecorino Romano and sea salt on top and baked for about 35-40 minutes at 475.
This was first a very interesting project and second a very delicious one. It does take quite a long time, but, aside from the pushing and pulling of dough out to the edges of the sheet, it's not labor intensive. In any case, it's instantaneous compared with BitLay.
I attach a couple of photos. One is a bit dark and the other, a bit light...
Looks really good! That's my favorite pizza from Sullivan. Did you get the "bubbles" in the pizza?
I assume you've seen FatherKitchen's trials and tribulations with this recipe over here:
You seem to have had none of the problems he had, probably for starters because you used a baking sheet rather than a pan. Did you find you had way more potatoes than you needed? Doesn't sound (or look) like it. You two need to talk to each other (and I want to be in on the discussion).
Do let me know. I chickened out today and used his topping with a more standard crust. I think my woes were probably caused by not enough oil on the sheet. I had time constraints, too, and had to get the food out before I had coaxed it all the way to the edge. But I am glad to know it turned out well. And I will try it again myself the next time.
re: Father Kitchen
Sorry for the late reply, but I've been out of town and just saw this today!
Father K: I did NOT use all the potatoes called for in the recipe. I used small, Yukon Golds from my CSA box and when they were gone, I was done. Turned out to be plenty. I think that a giant layer of spuds would be just too much starch with the crust. I also sprinkled some parmesan over the whole thing which is certainly NOT in the recipe.
I had no trouble with the dough until the making it fit the baking sheet operation. As you can see, my pizza is not exactly glamorous and that's probably why it was easier for me. It took about 4 stretches and rests to get it as far as I got it to go.
YES, YES, my crust DID stick. I should have used the Trader Joe's canola oil non-stick spray, but forgot. Don't know if (a) it'd work or, (b) whether it'd make it extra difficult to do the stretching. The sticking wasn't so bad that I couldn't get the pizza off the pan, though. and after several jabs with the spatula, it all came loose.
We loved this pizza and I'll make it again soon.
Now I'm going to Father Kitchen's thread about this pizza!
That looks fantastic. I did a similar one a few weeks ago with black olives. Here's a couple of photos (before & after).