Lahey/Sullivan St Potato Pizza Revisited
I finally got around to making this potato pizza I've enjoyed so much;
See these posts:
http://chowhound.chow.com/topics/514691
http://chowhound.chow.com/topics/505775
I subbed active dry yeast for instant yeast. After 20 minutes in the mixer, my dough had not yet come together, so I added an additional 1/4 cup of flour. Then, I didn't have any plastic wrap, so I covered the bowl in foil. In a New England winter in an old wooden house with radiators, there is a lot of draft and dryness, so four hours later, all I had was few bubbles and not really any puffiness. Then I realized - duh - I have freezer bags. So I sprayed the bag with pam and plopped the dough in, sealed the bag and left it near the radiator. Two hours later, it looked great. I covered a jelly roll pan in parchment, plopped the dough on and spread it easily with oiled hands. Let it proof for 20 minutes while I made the topping. Did not quite spread the dough out to the edges but very nearly. I sliced the potatoes (only used four) and half an onion in the food processor with the 2mm slicing disc. Did not bother salting the potatoes, just mixed them with rosemary and kosher salt. Spread out the topping, drizzled olive oil and more salt, and popped it in the oven for 40 minutes. It did not stick at all to the parchment and the bottom was quite crisp even without using a stone or tile. Of course, it was fabulous; quite close to the original. What little was left was eaten cold this morning in front of the fridge! Next time I need to make a double batch. Can I just double the quantities in the dough? As the above makes clear, the recipe is fairly forgiving, so just use parchment, less topping, and make this immediately!
