Loaded Baked Potato Pizza
Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

Recipe by David Tamarkin

Loaded baked potatoes meet pan pizza in the mash-up you never knew you needed: baked potato pizza! The dough gets topped with plenty of thinly sliced potatoes, which turn creamy in the oven, plus all the great baked potato toppings: bacon, cheddar cheese, red pepper flakes, and even a final flourish of chives and sour cream. While the toppings are rich and flavorful, the crust itself is thin and light, making it a perfect complement.

40 mins
25 to 30 mins
4 hrs
one 13" x 18" or two 11" round pizzas
Loaded Baked Potato Pizza  - select to zoom
Loaded Baked Potato Pizza  - select to zoom
Loaded Baked Potato Pizza  - select to zoom
Loaded Baked Potato Pizza - select to zoom
Loaded Baked Potato Pizza  - select to zoom
Loaded Baked Potato Pizza - select to zoom


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  2. In a large bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 generous tablespoon (15g) of the olive oil. Mix until thoroughly combined and homogenous; don’t be afraid to stir vigorously to incorporate the dry ingredients. If the dough feels dry, add a splash of water. 

  3. Cover the dough and place it in a warm spot (about 70°F to 75°F) for 15 minutes, then give it a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn (90°) and repeat 3 to 6 times, until you’ve circled the dough and it’s become resistant to stretching. 

  4. Cover the dough, set aside for another 15 minutes, then perform the bowl fold again. 

  5. After the second bowl fold, cover the dough and allow it to rest for about 1 to 1 1/2 hours, until it’s slightly puffy but not necessarily doubled in size. 

  6. To shape the dough: Coat the inside of the pan(s) of your choice — one 13" x 18" half-sheet pan or two round pans like the 11" Lloyd Pizza Pan and a 10" cast iron skillet — with the remaining 1 tablespoon (12g) of olive oil. If using two round pans, divide the dough in half; you can also use one pan and freeze the second piece of dough for later. Transfer the dough to the pan(s) and turn once to coat in oil. 

  7. Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to stretch to cover about 75% of the pan. When your dough begins to resist, cover the pan and let the dough rest for 30 minutes. Then stretch the dough again until it covers the entire surface. 

  8. Cover the pan and let the dough rise for 45 to 60 minutes, until slightly puffed (there should be some bubbles on the surface and edges, but the dough will not have doubled). 

  9. In the last 45 minutes of the rise time, preheat the oven to 500°F with a rack in the bottom; if you have a baking stone or steel, place it on the bottom rack and let it preheat with the oven. While the oven preheats, prepare the toppings. 

  10. To prepare the toppings: In a large bowl, combine 1 quart of warm water with 2 tablespoons of the salt, stirring until the salt has dissolved. Slice the potatoes widthwise as thinly as possible (about 1/16" to 1/8") and transfer to the salt water. Let the potatoes soak until you’re ready to top the pizza. (Potatoes can soak at room temperature for up to 2 hours; any longer and the bowl should be transferred to the refrigerator.) 

  11. While the potatoes soak, make the sour cream drizzle. In a small bowl, mix together the sour cream and milk, cream, or water. Transfer the sauce to a squeeze bottle, if you have one. 

  12. To bake the potato pizza: When the dough is puffed and the oven is preheated, drain the potatoes well and pat them very dry with a clean kitchen towel. (Alternatively, bundle the potatoes in a clean kitchen towel and squeeze them dry.) Transfer the potatoes to a large bowl along with the onion, olive oil, rosemary, red pepper flakes, and the remaining 1 teaspoon salt. Toss to coat everything with oil (and salt), then scatter the mixture on top of the dough, distributing the potatoes evenly in a single layer as best you can (your hands are the best tool here). Sprinkle the bacon evenly on top, followed by the cheese.  

  13. Just before baking, lower the oven temperature to 450°F. Bake the potato pizza on the bottom rack of the oven for 25 to 30 minutes for the half-sheet pan or 20 to 25 minutes for the round pan(s), until the cheese is bubbling and the bottom of the crust is a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary widely, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake. 

  14. Remove the potato pizza from the oven and place the pan on a heatproof surface. Let the pizza cool very briefly, then carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy. Top pizza with freshly chopped chives and the sour cream drizzle. 

  15. Storage instructions: The potato pizza is best enjoyed the day it’s baked. Store leftovers in an airtight container at room temperature for up to 2 days; to reheat, wrap in foil and place in a low-temperature oven until warm. 

Tips from our Bakers

  • There are two ways to make this dough ahead of time. In both cases, refrigerating the dough will slow the rise times and enhance the flavor of the crust. 

    • After the second fold (step 4), cover the bowl tightly and transfer to the refrigerator for 8 to 24 hours, until the dough is puffy; there will be bubbles on the surface. Your dough will need to warm at room temperature before you stretch it into the pan, and the second rise (step 8) will be longer. 

    • Alternatively, shape the dough in the pan (step 7), then cover the pan tightly and place in the refrigerator for 6 to 24 hours. When you’re ready to bake, let the covered dough rise in the pan at room temperature until slightly puffy, about 60 to 90 minutes.