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!
