tag:blogger.com,1999:blog-21995818.post1916400258186615891..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Sullivan Street Potato PizzaAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-21995818.post-86438540184756362492012-08-11T12:32:30.021-05:002012-08-11T12:32:30.021-05:00I've tried making the patate pizze from Jim La...I've tried making the patate pizze from Jim Lahey's book 3 times now and the dough has never risen enough in the 2-hour time frame suggested in the book and here. I BARELY get enough dough for 1 pan let alone two pizza's. Any suggestions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-36324809129672608272012-02-15T16:00:21.845-06:002012-02-15T16:00:21.845-06:00I used to work at Sullivan Street, and while it wa...I used to work at Sullivan Street, and while it was a horrible place to work, I do miss this delicious pizza! Definitely will make it at home soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-33026596783517828642011-03-23T19:17:52.775-05:002011-03-23T19:17:52.775-05:00Amelie,
Your pizza looks delicious--I love how bro...Amelie,<br />Your pizza looks delicious--I love how brown and crunchy-looking your crust got.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-7480012167528107552011-03-21T19:46:27.562-05:002011-03-21T19:46:27.562-05:00I finally got around to making this pizza! I used ...I finally got around to making this pizza! I used half the amount of potatoes and cooked it on a baking stone (with parchment paper). It came out perfectly!<br />http://amelieschoice.blogspot.com/2011/03/sisters-are-doing-it-for-themselves.htmlAméliehttps://www.blogger.com/profile/05979366182990756619noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-77992007593470115152009-09-23T21:21:41.728-05:002009-09-23T21:21:41.728-05:00Anon.,
There was no cheese on the pizza.Anon.,<br />There was no cheese on the pizza.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-19726424360559304982009-09-23T20:05:28.231-05:002009-09-23T20:05:28.231-05:00I've had this pizza many times. The other type...I've had this pizza many times. The other types of pizzas served at Sullivan Bakery are exceptional too. (They are uniformly served in large rectangular slices.) But why add cheese? I feel it detracts from the pizza's beautiful simplicity and stunning taste. Thanks for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-31330302246610366932009-07-10T17:29:39.702-05:002009-07-10T17:29:39.702-05:00I'm very jealous of people who can say things ...I'm very jealous of people who can say things like "I get it a lot from the Sullivan Street Bakery." Guess I'm just jealous of people who live in NYC.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-11457244255028068822009-07-10T15:50:17.549-05:002009-07-10T15:50:17.549-05:00i LOVE this pizza. I have never made it on my own,...i LOVE this pizza. I have never made it on my own, and yours looks spectacular. I do eat it a lot from the sullivan st bakery, though!! love love love it!!! bravo!pinknesthttps://www.blogger.com/profile/16155323361162991339noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-873718961307839542009-07-03T09:35:41.990-05:002009-07-03T09:35:41.990-05:00Oriana,
You are a fountain of information--thank y...Oriana,<br />You are a fountain of information--thank you!<br /><br />Rod,<br />That's good to know. I sometimes get frustrated by my approach to baking, which is to constantly try new things. I admire the people who persevere enough to perfect recipes.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-80424234766310259632009-07-02T19:00:57.545-05:002009-07-02T19:00:57.545-05:00Hi Marie,
By the time the pizza was done baking i...Hi Marie,<br /><br />By the time the pizza was done baking in the pan, it had absorbed enough of the oil so as not to create any smoking when baking directly on the stone. It's definitely worth trying again. Good luck.<br /><br />-Rod<br /><br />Hi Paul,<br /><br />I've never really checked to see if the top coils come on without the broil setting on. I've never even thought of it. I'll check it out next time. :)<br /><br />RodAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-20572175715594743802009-07-02T16:19:44.853-05:002009-07-02T16:19:44.853-05:00Marie
I used to use a dough by Jim Lahey of Sulliv...Marie<br />I used to use a dough by Jim Lahey of Sullivan Street bakery that was featured years ago on Martha Stewart. It was for Pizza Bianca which is dress with only olive oil, rosemary and salt. I used to make this recipe all the time and if I recall correctly it was a wet dough. There was also a Potato Pizza featured from Jim Lahey which is a bit different from the one you posted. It appears that the recipe has since changed from the one featured on Martha Stewart. The recipe I have calls for 3 cups of flour and 1-3/4 cups of water. The revised recipe calls for only 1 cup of cold water. You can check it out by keying in Pizza Bianca by Jim Lahey.<br />My favourite recipe for pizza dough is Basic Bread Dough for Fougasse that was featured on Martha Stewart years ago.<br /><br />1 tsp. active dry yeast (instant also works fine)<br />1 tsp. sugar<br />1-1/3 cups lukewarm water (315 gr.)<br />2 tablespoons extra-virgin olive oil (26 gr.)<br />1 tsp. fine sea salt<br />3-1/2 cups flour (546 gr. Bread or 447gr. all-purpose)<br /><br />Directions<br />In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt. <br />Add flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft. <br />Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. <br /><br />I usually omit the refrigerator stage and let is rise at room temperature until doubled.<br />This dough also makes great baguettes.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-30005321308579679122009-07-02T13:46:50.158-05:002009-07-02T13:46:50.158-05:00Oriana,
Potato pizza must not be such a rarity as ...Oriana,<br />Potato pizza must not be such a rarity as I thought! Is the dough in your recipe a very wet dough, or is it more like regular pizza dough? This is a recipe for Cook's Illustrated to try--making it dozens of different ways to see what yields the perfect potato pizza.<br />I've also never tried pizza directly on the grill--congratulations on yours!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-46033335188753182222009-07-02T08:05:26.785-05:002009-07-02T08:05:26.785-05:00Your pizza looks amazing, crust and topping. I...Your pizza looks amazing, crust and topping. I've made potato pizza several times (my son often requests it) and it either turns out really really well or not as well as I'd like. My recipe calls for Yukon Gold potatoes using the same method of soaking in salt which I think helps to soften them (I have also found that you usually don't need as many potatoes as the recipe calls for) but sometimes they just don't cook through and I haven't figured out the best temperature to achieve this consistently. However when it turns out well, and I think the quality of the potato helps here, it really is a nice treat. <br />What I did have success with yesterday being Canada Day was grilled pizza right on the barbeque. It was great!doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-37268325607091086442009-07-01T12:51:09.967-05:002009-07-01T12:51:09.967-05:00Paul,
You're right--it doesn't bake like a...Paul,<br />You're right--it doesn't bake like a regular pizza. It's a lower temp and a longer time (to accommodate the potatoes, I suppose).<br />No, the directions don't say to put it on the stone, but that might work, although since mine was sticking to the pan, that wouldn't have helped.<br />I can see that this calls for more experimentation.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-58280002094524048262009-07-01T10:01:47.855-05:002009-07-01T10:01:47.855-05:00Boy, this looks great!
The temperature of 425 is ...Boy, this looks great!<br /><br />The temperature of 425 is lower than sometimes recommended for Pizza, but 500 would brown up the crust before the potatoes are done. A conundrum there.<br /><br />My oven can get up to the 500 degrees, but not all can. <br /> <br />Do the directions say to take out of the pizza pan and onto a stone after the potatoes are done? That may be the clincher. <br /><br />Rod: Can your oven run both upper and lower coils simultaneously? Or do you switch between baking and broiling settings?<br />Nifty.<br /><br />Thanks,<br />paulAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-29671929286720973562009-06-30T21:26:38.484-05:002009-06-30T21:26:38.484-05:00Bunny,
I'd love to go to NYC and eat a piece o...Bunny,<br />I'd love to go to NYC and eat a piece of the real thing to compare it to what I made.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-90970328783151141492009-06-30T20:49:00.627-05:002009-06-30T20:49:00.627-05:00I've never seen a pizza like this, oh I bet it...I've never seen a pizza like this, oh I bet it was good!!Bunnyhttps://www.blogger.com/profile/08311071575728126903noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-90101240450815786972009-06-30T20:28:30.586-05:002009-06-30T20:28:30.586-05:00Melinda,
I didn't think it was an authentic pi...Melinda,<br />I didn't think it was an authentic pizza--I figured it was an American rendition of a focaccia-like bread topped with a mixture of Italian and non-Italian ingredients. (I never think of potatoes as being Italian, but I guess they are). I'm so glad I made something that you got in a Neapolitan greasy spoon! It makes me feel so worldly.<br />Don't break your ban until you're all better. Then you can go back to Naples and eat the real thing.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-46340002130831750542009-06-30T17:20:16.110-05:002009-06-30T17:20:16.110-05:00I first had a potato and rosemary pizza in Naples ...I first had a potato and rosemary pizza in Naples 2 years ago. It was really good and it was from a greasy spoon type looking place. I was surprised how good it was.<br /> <br />I think the direct on the baking stone should give you even better results. Your fancy pants oven can do it, if any oven can!<br />Your pizza looks so tempting. I'd break my no bread and cake ban for a slice.Melindahttp://www.pickworth.me.uk/blognoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-35526764221284873262009-06-30T17:19:30.009-05:002009-06-30T17:19:30.009-05:00Rod,
Thanks for the hints. I put what I considere...Rod,<br />Thanks for the hints. I put what I considered to be a generous amount of olive oil on the pan, but I guess it wasn't generous enough. What happens when the very oily bottom of the pizza meets the baking stone? It seems like there would be a lot of smoke.<br /><br />Astrid,<br />Thanks for the comment. Isn't the Sullivan Street Bakery the one that's famous for coming up with the no-knead bread idea?Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-72875345458448002112009-06-30T07:20:27.461-05:002009-06-30T07:20:27.461-05:00It looks delicious. I felt driven to comment becau...It looks delicious. I felt driven to comment because I used to go almost daily to Sullivan Street Bakery when I lived in New York, and potato pizza was my favorite. The idea is indeed strange, but the result unbelievably good. It sounds like you're nearly there.Astridhttps://www.blogger.com/profile/16024265331288950183noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-11941458817424062782009-06-30T00:06:41.944-05:002009-06-30T00:06:41.944-05:00Hi Marie,
I've made this pizza just 3 weeks a...Hi Marie,<br /><br />I've made this pizza just 3 weeks ago for the 3rd time. I did the full recipe and made it in a half sheet pan. I don't have any problem with sticking because I spread a generous amount of olive oil on the pan before spreading the dough out. All that oil really helps to make the dough crispy, too!<br /><br />I bake on the top shelf directly under the coils (I have an electric oven with coils on both top and bottom). <br /><br />After the recommended amount of baking time, I slide the whole pizza right out of the pan (effortlessly because of all the oil) onto the baking stone on the bottom rack and cook until crispy. It's perfect everytime.<br /><br />-RodAnonymousnoreply@blogger.com