Pizza patate: potato pizza from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • bread flour
  • rosemary
  • active dry yeast
  • potatoes
  • store-cupboard ingredients
  • yellow onions
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • eliza on August 02, 2021

    The soaking method for the potatoes works well; according to the recipe it needs to be done 90 minutes ahead. I have done the soaking for as little as 30 minutes and it still worked well. I slice the potatoes very thinly on the mandolin. I sometimes add some cheese to mine. As he says in the recipe, spread topping to the edge as it's likely to burn there. Mine was done in 25 minutes. Very good pizza.

  • SpatulaClark on March 14, 2020

    Made the sweet potato variation. The soak-and-dry effort is worth it, for a crispy topping that isn't soggy.

  • okmosa on July 01, 2019

    I’ve never been able to make a potato pizza like I had in Rome until now. I found JIm Lahey's method via @smittenkitchen and it appears to have cracked the code! I didn’t use the dough recipe listed because ours was already started and I added some zucchini blossoms from the garden that were waiting to be used (although they didn’t add much in the end), but this method will be used again and again. Yay!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.