Polish pizza from America's Best Lost Recipes: More Than 100 Heirloom Recipes Too Good to Forget by Editors of Cook's Country Magazine

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • potatoes
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Notes about this recipe

  • milgwimper on January 04, 2015

    I made a half recipe. The dough is super easy to put together. The potatoes did not take 15 minutes to become tender, a lot longer. This recipe had way too much cheese, I would reduce it. The recipe was good but super rich. We could only east a little. Serve it with salad with a vinaigrette, you will need the sharpness to cut through the rich Pagache. Make the filling first, then the dough. I made the recipe in an 9X9 glass pan, it did not brown on the bottom but the dough was fully baked. I buttered the pan, and layer the rolled dough in the pan with half hanging out. I loaded the filling and covered the filling with the rest of the dough. Make sure that everything is sealed. Cool it to over an hour maybe two if you want nice sliceable pieces. I did turn it out on the cooling rack but big mistake a small tear cause the cheese to ooze. I replaced it back in the pan. I cut into it in less than an hour, and it oozed.

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