Sullivan Street Potato Pizza
Ok, maybe it is not the prettiest thing I’ve ever made but it sure was yummy. In this month’s BBB post I told you that I missed out on making the first 3 of the BBB breads.
Well now only one is left to bake… this weekend I made for lunch the Sullivan Street Potato Pizza (Tanna was hosting this round back in April 2008) and ’cause I was short on bread anyway the Royal Crown Tortano (to be followed in tomorrows post).
I liked it very much! As Sher stated in her post back then:
The underlying potatoes were creamy, almost like cheese, with delicate crisp slices on the top.
The dough was incredibly wet to work with and I really doubted ti would work out well at first. But it developed (and behaved) quite well and bubbled like a winner. :)
After digging through ALL the Babe’s posts about this bread I got more comfortable and decided to just give it a go and see how it might work out in the end…
Again - being the “alternative flour” buddy – I tweaked the ingredients a bit to be able to use spelt flour, here is what I did:
200 grams spelt flour
60 grams rice flour
1/4 teaspoon instant yeast
285 grams water
1/2 teaspoon sugar
1/2 teaspoon salt
Olive oil for pan
I’ll definitely do this one again, maybe next time use less potato, add some garlic and other herbs in addition to rosemary and have it with some fresh grated Grana Padano or Pecorino right before serving … *mmmmh drool*