Frasca Pizzeria & Wine Bar, Chicago , Kevin Ives - March 14th, 2014
- 1 cup Guinness beer
- 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
- sea salt
- 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.