“Broken Eggs will poursuive bitten Apples for where theirs is Will there's his Wall”
James Joyce, Finnegans Wake
1 cup Guinness
3/4 cup water
1 tsp. salt
3 1/2 cups 00 flour
1 cup all-purpose flour
1 tsp. granulated sugar
2 tsps. yeast
Place beer, water, and salt in mixing bowl; add flours, sugar, and yeast; mix on low speed for 1 to 2 minutes; turn off mixer; rest 30 seconds;
Mix at medium speed 45 seconds; turn off mixer; remove dough from bowl; fold in sides 2 to 3 times to create smooth outer skin;
Place dough ball into greased mixing bowl for proofing; cover with plastic wrap;
Place in warm area (85˚ to 100˚F); cover with damp towel; check on dough after 1 1/2 hours;
Portion dough into 6 oz. balls; place balls in refrigerator 1 to 2 hours, covered, or until ready to use.
3 oz. potatoes, peeled, boiled, and pureed with butter and cream
1/2 cup fingerling potatoes, sliced
2 Tbsps. bacon, chopped
3 oz. onions, caramelized
1/2 cup blend of mozzarella and provolone cheeses
2 Tbsps. blue cheese, crumbled
1 tsp. rosemary, chopped
1 basil leaf, torn
Black pepper, freshly cracked
1 oz. extra-virgin olive oil
1 egg, cooked over easy
- Preheat oven to 450˚F.
- Roll out reserved dough to desired size; top with spoon full of potato puree, spreading almost to edge of dough, leaving 1/2” rim; arrange potato slices over puree; sprinkle bacon and onions over; sprinkle mozzarella, provolone, and blue cheese over.
- Bake pizza until crust is golden brown and cheese is bubbly; remove; cut into 6 pieces; sprinkle with sea salt, fresh herbs, black pepper, and drizzle of olive oil; top with egg.