Rick Easton's Pizza With Potatoes

Preparation

1. Step 1

   In a comfortably large, preferably rectangular plastic container, dissolve the yeast into 1¾ cups of lukewarm water. Mix in the flour with your hand, squishing it together, just until the flour is absorbed. The dough will be very wet and shaggy. Remove what stuck to your fingers, and mix into the dough. Cover with a lid or plastic wrap, and rest for 20 minutes at room temperature.

2. Step 2

   Dissolve the salt in remaining ⅛ cup of water, and mix with your hand into the dough. Don’t worry if it doesn’t all mix in. Cover with a lid or plastic wrap, and rest for another 20 minutes at room temperature.

3. Step 3

   With wet hands, release the dough from the sides of the container. Coat the top of the dough with 1 tablespoon of oil, and make a trifold or letter fold by lifting up the dough one-third of the way through and letting the end drop and fold underneath. Repeat this action on the other side so that the seam is on the bottom. Cover with a lid or plastic wrap, and rest for 1 hour in the refrigerator. Repeat this process two more times. After the third fold, rest the dough in the refrigerator for about 24 hours. Sometime halfway through resting, repeat the trifold with oil one last time.

4. Step 4

   If you have a pizza stone, slide it on the lowest rack or on the floor of your oven, and heat oven to 500. Heat for at least 30 minutes and preferably longer before baking. Boil the potatoes in salted water until tender, about 20 minutes. Drain. Once they are cool enough to handle, remove the peels and crush gently into medium chunks by hand; lay on a sheet pan or some wax paper in one layer to allow them to cool.

5. Step 5

   Lightly grease an 18-by-13-inch jellyroll pan with olive oil. (A cookie sheet of a similar size makes a good alternative.) Wipe the pan clean with a dry paper towel; it’s important not to bake the pizza on too much oil. Flip the dough out onto a floured surface, and gently press out into a rectangle ½-to-¾-inch thick, being careful not to deflate the dough too much. Place one forearm over the dough, and use the other hand to flip the dough over the forearm and then into the pan, leaving the floured side up. Rearrange the dough on the pan, again pressing only lightly.

6. Step 6

   Spread the topping evenly across the dough, drizzle generously with oil and bake on the pizza stone (or directly on the bottom of the oven or lowest rack) for 5 minutes. Move the pizza to the middle rack in the oven, and continue to bake for 10 to 15 more minutes or until golden brown.

7. Step 7

   Using a bench scraper or metal spatula, scoop under the pizza, and scrape to release it from the pan. This may take some blind faith and a bit of elbow grease. Slide out onto a cutting board, and slice into pieces using a chef’s knife, scissors or pizza cutter. Serve immediately or at room temperature, or reheat.

8. Variations

   1. Step 8

      Rick Easton creates new variations seasonally, and so can you. Some of his current favorites are:

   2. Step 9

      Drain and crush high-quality canned tomatoes, and bake with those, dried oregano, extra-virgin olive oil, salt and pepper.

   3. Step 10

      Drain and crush high-quality canned tomatoes and bake with those, fresh mozzarella, basil, extra-virgin olive oil, salt and pepper.

   4. Step 11

      Drain and crush high-quality canned tomatoes, and bake, then top with fried mild, thin-fleshed peppers (like Jimmy Nardello), anchovies, bread crumbs, chopped parsley, extra-virgin olive oil, salt and pepper.

   5. Step 12

      Drain and crush high-quality canned tomatoes, and bake, then top with fried rounds of eggplant and a cherry-tomato salad tossed with mint, garlic, hot pepper, extra-virgin olive oil, salt and pepper.