This month’s Bread Baking Day brings us starch-on-starch action by way of potatoes on pizza. If you cook Italian food every once in a while, you probably already have potatoes, rosemary, onions, and extra virgin olive oil ready to go.
There’s just one caveat — you’ll need an active liquid wild yeast starter for the biga naturale. Don’t have one? Replace it with 2 tablespoons of flour, a tablespoon of water, and a pinch of instant yeast and proceed as directed. Or just ignore the pizza dough recipe altogether and use your favorite focaccia recipe.
If you’ve read this far, you may also be interested in the following bread recipes:
Pizza alle Patate di Genzano
Genzano Potato Pizza with Rosemary and Onions
makes one half-sheet pan pizza
- I used King Arthur bread flour.
For the Biga Naturale / Wild Yeast Starter:
Ingredients Volume Ounces Grams liquid levain (100% hydration) 1 28 water, at room temperature 2/3 cup 4.9 140 unbleached bread flour 1 2/3 cups 7.1 200
Biga Naturale / Wild Yeast Starter Directions:
- In a bowl, pour the water over the liquid levain and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
- Place the biga naturale in a bowl and cover. Let stand at room temperature for about 8 to 12 hours before using in the pizza dough.
For the Pizza Dough:
Ingredients Volume Ounces Grams all of the biga naturale, cut into small pieces water, at room temperature 1 3/4 cups 14.1 400 unbleached bread flour 4 cups 17.6 500 instant yeast 1 1/4 tsp 0.1 4 salt 2 1/2 tsp 0.5 15
2 tablespoons extra virgin olive oil, plus extra for brushing
4 to 5 medium potatoes, thinly sliced (about 2 pounds / 900 grams)
1 medium onion, halved and sliced 1/4-inch thick
1/4 cup roughly chopped fresh rosemary
1/2 teaspoon salt
Mix In a large bowl, pour the water over the biga naturale and mix to dissolve. Add the flour, yeast, and salt and mix until a shaggy ball of dough is formed. Rest Cover with plastic wrap and let rest for about 15 minutes. Knead 8 to 10 minutes, until the flour is thoroughly hydrated and a smooth but slightly sticky dough is formed. Ferment #1 90 minutes at room temperature, or until doubled Stretch and Fold Ferment #2 60 to 90 minutes at room temperature, or until doubled Preheat Oven 500ºF / 260ºC Prepare a half-sheet pan lined with parchment paper. Shape Grease the parchment-lined baking sheet with olive oil. Put the dough on the baking sheet. With lightly oiled fingertips, gently stretch the dough while dimpling to fill the baking sheet. Brush a thin layer of olive oil over the dough.
If the pizza dough keeps shrinking back while shaping, let it rest for about 10 minutes to relax the gluten and try again. Top Layer the potato slices on the top of the dough and brush with a light coating of olive oil.
Toss the onions, rosemary, and salt with 2 tablespoons of olive oil. Sprinkle over the dough evenly to finish. Bake Bake for 20 to 30 minutes at 500ºF / 260ºC, until the crust is golden and the potatoes and onions are lightly browned.
Sliced rosemary potato pizza. Cheese anyone?