Sullivan Street Potato & Onion Pizza

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Crispy, chewy, and loaded with flavor, this Sullivan Street-inspired potato and onion pizza is a must-try. With paper-thin slices of Yukon gold potatoes layered over sweet onions and fragrant rosemary, it’s the perfect balance of savory goodness. The dough might seem tricky, but it develops into a light, airy base that complements the hearty toppings. Trust me—one bite, and you’ll be hooked on this irresistible combination of flavors and textures.

Method Overview

First, I want to say that this dough is super challenging to work with, for even the most advanced bread baker! Although, I loved the challenge. The dough starts out as a batter (!!), and you will scratch your head thinking how in the world will this make a pizza base? After mixing for several minutes, it will transform. This, my friends, is a great lesson in gluten development. If you’d just like to use an easy-to-make pizza dough, try the NY dough.

Now, this is still a VERY wet dough but this is the goal and what happens after it has been sufficiently mixed.

The dough then sits for proofing until it rises sufficiency.

After proofing, you will plop the dough onto a large pan (1/2 sheet pan) that is oiled (slightly). Warning: If the pan is TOO oily, you will have a very hard time stretching the pizza because it will basically just slide around. Don’t say I didn’t tell you:)

After stretching, you will let the dough rise again. While this is happening, prepare your potatoes.

Prepping the Toppings

Now, the recipe that I used for this potato and onion pizza called for “about 4 pounds” of potatoes. I’m not sure how accurate that is compared to what Sullivan Street really uses in their bakery, but I found that amount of potatoes to be a little too much and so I would recommend using more like 3 pounds as Chad Robertson recommends in his recipe for potato pizza. Just tailor this according to how potato-y you want your pizza to be.

The potatoes are sliced very and tossed with onion and rosemary.

If you’re not a lover of fresh rosemary, you could try using fresh thyme instead.

Tips & Techniques

• Dough Challenges: Expect the dough to be super wet, almost like a batter at first. Don’t panic! After about 20 minutes of mixing, you’ll see it transform into a cohesive but still very soft dough. If this dough is too intimidating, you can always swap it out for a more manageable one, like a classic NY pizza dough.
• Resting is Key: The dough needs ample resting time to develop its structure. Patience pays off here, so don’t rush the process.
• Stretching the Dough: This dough likes to slide if there’s too much oil in the pan, so go light on the oil. Use oiled hands to stretch the dough, and if it resists, give it a few minutes to relax before trying again.
• Potato Prep: The potatoes should be sliced thin, around 2 mm thick, for even cooking. Squeeze out any excess moisture after salting to prevent sogginess on the pizza.
• Toppings: Stick with Yukon gold or similar starchy potatoes for best texture. If rosemary isn’t your thing, fresh thyme is a lovely substitute. Adjust the amount of potatoes to your taste — less for a lighter topping, more for a true potato-lovers’ pizza.

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