Happy 2nd anniversary to Bread Baking Day! I would love to celebrate the big day with this delicious Genzano Potato Pizza. When I looked for my cook books for some interesting pizzas, Daniel Leader’s book helped solved my thought with this. Though without the traditional tomato and cheese, this pizza is also perfect to eat and share in a party. Incredibly thin & crispy, in additional to the potato flavor, I think this pizza would go very well with iced cold beer, ale, lager, etc. If you have a chance to make this pizza, remember to use some good sea salt instead of table salt, which would definitely bring out the potato flavor without overpowering it! The pizza base also had stronger “bread” flavor as it’s made with natural yeast. My family doesn’t enjoy Western bread as much as I do, but they also enjoyed the pizza.
One thing is I used King Arthur All Purpose flour instead of high gluten, and the dough could not have full gluten development as it’s very wet. Also the recipe said the dough should be 1/2 inch thick in the sheet pan, however mine was only about 1/4 inch. The recipe should make one sheet pan pizza, but it didn’t mention the size. I looked on the web and found mine is a quarter size sheet pan (9-1/2 x 13 inch). So I made 1/4 of the recipe. I am not sure if anything was wrong with this. Anyway the pizza base was finally good as it’s crispy more than chewy. So the gluten development and sheet pan size didn’t quite affect the result (to me).
The recipe is adapted from Daniel Leader’s “Local Breads”. I found the blog “Hungrig in San Francisco” also posted the recipe, so I am not typing it again.
Now I’m submitting this to BBD#21. Enjoy & Cheers!
That looks absolutely wonderful. I love to do pizza on the grill making my dough a day or 2 ahead of time keeping it in the frig. I bring it out in the AM and let it sit on the counter all day until I am ready to use it in the evening. I bet your dough made with the all purpose was more tender verses chewy. EFB @ KAF
Thanks for stopping by, Elisabeth. I’m happy to find KAF AP flour in Hong Kong, and have been using it for most of the breads here.:)Your way of fermenting the dough sounds convenient and delicious. Does it use little yeast? Yes you reminded me one word to describe my dough, it’s more tender than chewy, yet crispy!
I wanted to make it since a long time! Yours looks fantastic.
Thanks for holding the BBD event, Zorra! I think having pizza is a great idea to celebrate the big day! Feel free to grasp some from mine!
Looks great, Sullivan street bakery makes this pizza, it’s a favorite of mine!
Thanks Jeremy. Glad to know that u like potato pizza too! Cheers!
I am totaly blown away by your pizza. It’s gorgeous, the toppings are heavenly, and your photos are beautiful and mouth watering!
Thanks, LisaMichelle. Love your challah, it’s on my list for festive bread now, believe many people will love it!