I pulled this off the Pete & Elda’s site. It looks like a sausage and pepper pizza and is making me hungry!<\/p><\/div> I can see that, even without a good pizza, this is a place I would like to hang out. \u00a0The people are friendly and, as it turns out the pizza is quite good! \u00a0I let her order her favorite the black olive and hot pepper pizza and we enjoyed a few beers and\u00a0conversation with some of the locals. \u00a0If you are ever in the area I recommend you check this place out.<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy "\\"Andy's")
Andy’s starter pizza. The family likes to start a pizza night with this and only this!<\/p><\/div>I asked Andy to give me a brief introduction to his obvious pizza obsession. \u00a0He said it all started in 1983 when he was helping a friend make some wine. \u00a0As the morning wore on, his friend said, “This is taking longer than we thought so you’ll have to stay for lunch, I’m making pizza”. \u00a0He remembers panicking, looking at the windows for a way out of the basement! \u00a0The idea of a homemade pizza had him looking for excuses to escape. \u00a0They made the pizza on unglazed quarry tiles in a hot oven and, at the moment he took a bite, he was hooked. \u00a0His friend referenced Ada Boni’s book, Italian Regional Cooking<\/strong><\/em>, which now gave him some great recipes to work with as he began feeding his new obsession. \u00a0He said that things remained essentially the same till 2003, when “I discovered Peter Reinhart’s book, American Pie<\/strong><\/em>. \u00a0This was an unbelievable source of information and inspiration. \u00a0Now the knowledge base has expanded again with Pizza Quest<\/em>, all limits have been removed.”<\/p>\nHow great is that?! \u00a0I have a similar story and the birth of Pizza Quest does too. \u00a0I too found Peter’s book American Pie<\/em> and then contacted him and a while later Pizza Quest was born.<\/p>\nHere is his recipe for Pizza Romana<\/em> or, as his family knows it, Potato Pizza. \u00a0 Here on Pizza Quest,<\/em> we’ll be calling it The Andy Trottier<\/em>!<\/p>\n\u00a0<\/p>\n
The Dough <\/strong><\/p>\nA rolled and smooth dough…<\/p><\/div>When I started making pizza in 1983 I used Ada Boni’s recipe from Regional Italian cooking, making 12″ X \u00a014″ pies. \u00a0 I now use Peter’s Napoletana Pizza Dough from American Pie<\/em>. \u00a0 I tried to create a table for multiple pies, using Peter’s original recipe and I messed up the calculations but made really nice, thin crust pizzas that the family loves. \u00a0Every once in a while I go back to Peter’s original recipe, but the family finds it a little too thick and chewy for this pizza.<\/p>\nThe pizza in the photos is a 14″ X 16″ crust made from a 275g dough ball using KA Unbleached AP flour. \u00a0I always roll the dough; if I leave CO2 in the dough the family does not like it. \u00a0They prefer the crisp crackle and the flavor without CO2. \u00a0I make the dough for 5 pizzas. I used to ferment it in bulk in the fridge, but after Stan Ginsburg’s Tale of Two Flours,<\/em> in which he outlined the VPN and fermenting dough balls separately, I am experimenting and find the individual doughs ferment better…. so far.<\/p>\nFor five pizza doughs I use, 6.25 c flour, \u00a02.25 t salt, 1.25 t yeast, 2.125 c water.<\/p>\n
\u00a0<\/p>\n
The Recipe<\/strong><\/p>\nI like the simplicity of this pizza.<\/p><\/div>The recipe comes from a friend who worked at Mama Grazzi’s and they served this when they first opened. \u00a0Customers complained it was not pizza, because it didn’t have cheese. \u00a0It is still served today with pancetta, tomato, mozz & parm. \u00a0 We start every Pizza Night with this one.<\/p>\n
1 Pizza Crust<\/p>\n
2T Olive Oil<\/p>\n
1 large Red Potato (sliced 1\/32″ thin — max)<\/p>\n
12 Chopped Calamata Black Olives *Soaked in water for 2-3 Hours<\/p>\n
1\/4 c fresh Rosemary, chopped<\/p>\n
2 T Olive Oil (in addition to above)<\/p>\n
Salt to taste<\/p>\n
\u00a0<\/p>\n
A nice, crispy – light crust…<\/p><\/div>Roll out the pizza dough, top with 2T Olive Oil.<\/p>\n
Slice the potato on the finest setting (1\/32″ thick max), on a Benriner (Japanese mandolin), arrange in concentric circles on the crust.<\/p>\n
Top with chopped olives, rosemary, the additional 2 T olive oil, and salt.<\/p>\n
\u00a0<\/p>\n
Bake at 550F Convection \u00a0(I have a GE Profile electric oven, 1\/2″King Arthur stone on the bottom shelf) for approx 5 minutes.
You can’t see through too many pizzas.<\/p><\/div><\/p>\n
\u00a0<\/p>\n
Serve immediately.<\/p>\n
Hope you enjoy it as much as we do!<\/p>\n
\u00a0<\/p>\n
Andy Trottier<\/p>\n
Ottawa, Ontario, Canada<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
I got an email from a Pizza Quest member recently asking about pizza stones and “00” flours. \u00a0We chatted back and forth and he has enthusiastically shared one of his family’s favorite pizza recipes. \u00a0It’s the pizza he starts every pizza making session with. \u00a0From what he says, if he doesn’t get it right “The Family” let’s him know. I’m really excited to try this pizza. \u00a0When Andy described his…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nAndy's Potato Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/andys-potato-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andy's Potato Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I got an email from a Pizza Quest member recently asking about pizza stones and “00” flours. \u00a0We chatted back and forth and he has enthusiastically shared one of his family’s favorite pizza recipes. \u00a0It’s the pizza he starts every pizza making session with. \u00a0From what he says, if he doesn’t get it right “The Family” let’s him know. 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/img_0490.jpg\" "\\"Pete")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/pic2.jpg\" "\\"I")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy%202.jpg "\\"Andy's")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy%203.jpg "\\"A")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy%204.jpg "\\"I")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy%205.jpg "\\"A")
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/06\/andy%207.jpg "\\"You")