Happy 2nd anniversary to Bread Baking Day! I would love to celebrate the big day with this delicious Genzano Potato Pizza.
The theme for WBD is pizza this time. I wanted to try something interesting, and this recipe from Daniel Leader is exactly what I want. The pizza does not have tomato and cheese like general ones. It is thin & crispy, has a deep potato flavor and most importantly a sharp note from the sea salt. Perfect to enjoy with cold beer .
Something to note is I used King Arthur All Purpose flour instead of high gluten indicated in the recipe. Hence the dough did 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, but mine was only 1/4 inch. The recipe didn’t mention the size of the sheet pan. I looked on the web and found mine is a quarter size one (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 is good enough as it is crispy which is how it should be.
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!