Finally, after months of reading everyone’s stories about The Daring Bakers I finally joined. I was initially hesitant, not knowing if my skill level was high enough given some of their amazing challenges (Opera cake-eek!). But as luck would have it, the first month’s was pizza. Phew I said but then read on, not only would we be making pizza, we would be twirling our own dough. Eeek! The only twirling I’ve ever done in my life is to show off an outfit so this was most certainly new to me. But that’s the whole idea of Daring Bakers: to challenge yourself.
The pizza can be made in stages and the mixing was interesting, certainly using less yeast than I’ve used before. The dough sat in my fridge for 1.5 days and when it was ready, I tried to throw one to no success. The dough was too delicate and I had spread it too far. Also I had no idea about the actual throwing technique, only remember vaguely it done on tv. So I watched a youtube video of how exactly a professional pizza maker makes it (and promptly freaked out, he was so good and fast!). I saw that using your knuckles to push out the dough to the edge to form a high border before trying to throw it helped, the dough on the inside was thin and almost see through and to the point of breaking, while the outer remained thicker and easier to pick up a slice. Flour is also your greatest friend when it comes to tossing so that the pizza doesn’t stick to your hands. I didn’t get mine close to being a circle, as I had an oven tray and not a round pizza stone, it wouldn’t have done even if I had wanted to.
I racked my brains trying to think of an appropriate Italian topping, after all we were making pizza the authentic Italian way. The first thing I thought of was a potato topped pizza. Friends that have been the Italy swear by this creation, and insist (and I do mean insist) that it is only topped with paper thin slices of potato, rosemary and salt. No cheese shall even touch this pizza if you were to make it like they do in Italy. I had to put some sort of sauce on this to qualify for the challenge so I used an aioli (garlic mayo) spread thinly on the base.
The key to this is how thinly you slice the potatoes, if they’re too thick, then they won’t cook in time. You need to slice them as thinly as you can and they should be translucent-use a mandolin if you have one so that they are even. I enjoy the art of potato arranging so that it looks like a shell pattern on a wallpaper.
Below is the non gluten free version of the pizza recipe and I follow this with the utterly simple directions on making the potato and rosemary pizza (for a gluten version, please check out the blogroll with all of the other Daring Bakers). Don’t scoff and don’t be put off by the lack of cheese, it’s absolutely wonderful on this thin and perfectly textured pizza dough with the slightly crunchy base from the cornmeal. Sometimes the simple things in life are often the best (shhh just don’t tell my husband!).
Basic Pizza Dough
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients
- 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
- 1 3/4 Tsp Salt
- 1 Tsp Instant yeast
- 1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
- 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
- 1 Tb sugar
- Semolina/durum flour or cornmeal for dusting
DAY ONE
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
It’s a tornado of dough!
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
The expanded balls of dough after being in the fridge for 1.5 days
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
12. Lightly top it with sweet or savory toppings of your choice.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
Potato and Rosemary topping
For each pizza you will need
- 1 tabelspoon aioli
- 1 large potato (in a regular shape if you’re a slave to aesthetics, yes I did choose the nicest one of the lot)
- 1 sprig of rosemary
- 1 tablespoon of olive or grapeseed oil
- good sea salt (I use Maldon flakes)
1. When the pizza dough has been laid out on the baking sheet lined with cornmeal, slice the potato (don’t do this too ahead of time, it will discolour). Spread aioli thinly across base.
2. Using a mandolin or a very sharp thin knife (I used my Global flexible knife) slice paper thin pieces. Don’t worry if you get half slices, you can still use those but you want to try and get as many whole slices as possible.
3. In a small bowl, place oil, rosemary needles and potato slices. Mix carefully to coat potato with hands or tongs. Spread out potato pieces overlapping pieces of potato. Place in oven and bake for 8-9 minutes.
4. Add sprinkle of salt once done and slice and serve.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
33 Comments | Add your own
I love the simplicity of your pizza – miss the tossing picture though!
this looks nice. Pizze with potato slices is traditional maltese pizza but usually with different toppings underneath. Maybe we were influenced by italian cuisine since we re near Italy. I like this pizza.
you did a fine job.
Welcome to the Daring Bakers Lorraine!! Your pizza looks fab. I have made a potato pizza in the past, and it was good.
It’s just like juggling – something I can’t quite get my head around, y’know! So no matter how many pizza tossing videos I watched, I don’t think I would’ve ever gotten the hang of it either
Love your choice of topping. I must admit, I would’ve sneaked in a bit of gorgonzola as well, even if it’s not traditional
I’ve never had potato pizza. I just can’t justify eating carbs with carbs… but I think you’ve convinced me
Ooooooh that look so good! Potato and Rosemary is one of my favourite pizza toppings too! I’m too impatient for the overnight proving time though… I usually just let my pizza dough prove for an hour or so.
Your pizza looks great!
I used to work in a pizza shop and have always been a big fan of pizzas! The shop went broke so maybe I was too much of a fan
yum! that is one of my favourite pizza toppings!!! beautiful photos too!
Love, love, love the rustic perfection of your pizza. Just gorgeous!
Looks awesome, looking forward to trying this out as I love simple pizzas. Never made my own dough before … so that will be a challenge.
Love the rustic look of your pizza. I made a potato and rosemary pizza as well! I pre-cooked the potatoes in salted water, though, so I didn’t have to worry about slicing them so thin – don’t have a mandolin.
Congrats on joining Daring Bakers! I have been soooo slack I feel terrible about it. I missed last months and now this months! I promised myself I wont miss next months (though that could be difficult since i’ll be away for 3 weeks of it).
Anyway your pizza looks amazing!
that will teach me not to look at food blogs when i’m hungry!
I can’t believe we made the same pizza! Yours looks much nicer than mine though. Welcome to the Daring Bakers
Welcome to the group. I love your potato and rosemary toppings. California Pizza Kitchen used to have one on their menu, but yours looks much better.
Those are some cool toppings! I would have never thought of that!
Simple and delicious! BUT I am seriously disturbed by the thought of no cheeseee >_<!!! I want cheesee… haha but still looks really tasty. The dough tornado is awesome btw ^^!
Hi Barbara-Thankyou so much! I wasn’t sure if it was too simple but I wanted to do a simple one for the super thin crust
Hi snooky doodle-Ahhh interesting, what would be underneath it? Thanks very much
Hi Cakelaw-Thankyou so much!
I’m scheduled to make a few more of these this coming week as I loved the taste. Your tossing was great! 
Hi Y-I didn’t have anyone to take a pic and I don’t think my efforts warranted immortalising
Funny you mentioned that, I had bought some gorgonzola but didn’t like it with the potato and rosemary so I used it for a carbonara instead.
Hi Christie-I know, but both of the carbs are really, really thin so that counts right?
And there’s no cheese and it doesn’t need it!
Hi Shannon-Yes the overnight proving is not ideal for me either :S I’m thinking of making a whole bunch and freezing it. I really loved this pizza recipe I have to say!
Hi Cappucino-LOL what happened there? Did you send them broke with some random sampling?
Hi tammy-Thankyou so much! That’s so nice of you to say
Hi Dana-Thanks very much, what a lovely compliment
Hi Howard-Well if you like simple pizzas, this one is definitely for you
If you have a mixer with a dough hook it’s so easy but if it’s done by hand, it’s a bit of elbow grease (I used to ask my husband 
)
Hi Regina-Thankyou so much! I was worried about the potatoes as I don’t have a mandolin but I just keep slicing really carefully and slowly-would have much easier with a mandolin though! Thanks for the tip
Hi Bria-Thanks so much
Oh no really? I hope you make it to next month’s one 
Thanks!
Hi the projectivist-I always check out food blogs while eating breakfast or lunch
Hi Lisa-Noooo yours looks great! What did I say? great minds think alike?
Hi Lynne-Thankyou so much!
I admit I usually got for protein rich toppings when going out but I think I’ll try a Rosemary and Potato pizza 
Hi Blond Duck-Thanks! I’ve only tried it once before and there was too much base for me. I think it suits the thin base
Hi FFichiban-Haha nooo but that wouldn’t be traditional Italian to put cheese (or so I hear I’m sure there is heaps of debate on it)!
Never had potato pizza, but I’ll bet it was delicious. Welcome to a fun group.
That pizza base.. I can almost taste it, it looks so good.. even in the photo’s. No cheese means less calories too!
I have a knack with sharp knives and I can make wafer thin slices freehand (cheese, potatoes)..and fast too, uniform slices, holding the item in my hands. I don’t have a mandolin or ‘V’ slicer.. I’m in two minds about getting one. I know I’d cut myself washing it or something
Just did a reply and an error message came up. Lost it all
first of all, i’m impressed by your knife skills–a mandolin ain’t got nothing on you!
also, i’ve never had potatoes on pizza, but i love the way you’ve done it and i’m sure i’d absolutely devour it.
Hi. Beautiful shots of the pizza this month. Can you email me with the name of the program that you use to add text to the photos?
Thanks so much!
Allison
Welcome to the DB community!!!
I just was running over all the finished challenges and stumbled on your blog. WOW! have I been missing out! AMAZING pics!
Hooray! You did join the DBers! You’re going to have so much fun
The pizza looks fantastic, Lorraine—one of my favourite toppings, too!
Welcome to the DBs! Yeah, that Opera Cake was a huge EEK!!! Your pizza looks to-die-for yummy. Beautiful pictures.
Well done on your first challenge. Rosemary is one of my favorite herbs, so I was immediately drawn to your pizza. Great job!
Welcome to the Daring Bakers! I would have never thought to put potato on a pizza! I’ll have to try it!
Hi Arlene-Thankyou so much! You’re all so lovely and welcoming
Hi Maria-Very true, less calories, it’s got to be one of the healthiest pizzas out there! If you have a knack for it I wouldn’t get one, I think you can definitely hurt yourself with one!
Hi grace-I was gritting my teeth the whole time hehe! It’s really good, I do recommend it if you have a really thin base
Hi allison-Thanks so much! And I’ve emailed you
Hi Nichole-Thankyou so much, that’s so sweet of you to say:D I loved your apple turnover pizza idea
Hi Angela-It really looked so cool seeing everyone’s creations so I had to join. Thanks so much!
Hi Fuji Mama-Thanks so much, what a lovely group you guys are! Haha I was all set to join a few months ago and then I saw the Opera cake and freaked out
Hi Lynn-Thanks so much!
I love rosemary too so I use it as much as I can 
Hi natalie-Thankyou very much! Thanks, I had only tried it once and the base wasn’t that thin so it wasn’t very good but if you ever have a super thin base like this recipe, it’s definitely a good option
Congratulations on completing your first DB Challenge! Wow! What an elegant and delicious looking pizza! Very nice photos.
Hi John-Thankyou so much! I’ve just made another batch of this pizza dough, it’s just so good
I loved your tossing effort 
I have been on a serious pizza kick lately. Then saw an interview with Nancy Silverton where she said a potato and rosemary pizza she ate in Italy was the driving force behind her opening of Mozza. I had to try it. So I google and come across a Daring Baker. I am a Daring Cook but so wish I could have participated in this challenge.
BTW, round will come with a little practice.
One Trackback/Pingback
[...] brilliant recipe. The first challenge was a pizza one, using Peter Reinhart’s Basic Pizza Dough recipe. And since then, I’m afraid I’ve abandoned my Stephanie Alexander recipe in favour of [...]
Post a Comment