I made the first attempt for the Jim Laheyís Pizza Pomodoro with a Zucchini Pizza. I first sifted the flour, added IDY, sugar, sea salt and then added the water to the dough. I mixed the dough with a rubber spatula and then my fingers. It didnít take long for this dough to come together. The finished dough temperature was 78.1 degrees F. The ambient temperature where the dough was proofing was 68 degrees F. This dough was proofed for 5 1/2 hours.
For the dressings for the Zucchini Pizza Pomodoro I grated Le Gruyere cheese, grated zucchini squash (trimmed, not peeled), added a little bit of cayenne pepper to the zucchini, added the zucchini to the cheese after it was drained and then sprinkled seasoned bread crumbs over the top of the pie. I grated the zucchini by hand, with a hand grater, added some cayenne pepper and salt and let that mixture sit for about 25 minutes to take the water out of the zucchini, then drained in a colander and use my hand to squeeze out the water, then patted dry. Tossed the zucchini and cheese together.
This is the video with Jim Lahey showing how to make Pizza Pomodoro.
Jim Lahey is the owner of Sullivan St. Bakery http://www.sullivanstreetbakery.com/
and Pizzeria http://www.co-pane.com/
At about 3:31 in the video it show Jim Lahey rolling out the dough for the Zucchini Pizza. That is the way I made this pizza.
My sheet pan was oiled with Filippo Berio Olive Oil for Sauteing & Grilling. This Pizza Pomodoro was baked at 500 degrees F. It was baked for 25 minutes.
This is really an easy pizza to make and it can be made in one day. For a party, this Pizza Pomodoro could be cut into little squares and eaten as hors d'úuvres, as Jim Lahey said in the video. The bottom of this pizza does have a nice crunch.
There are also recipes for pizza pattate with Yukon potatoes, pizza funghi, with Cremini mushrooms, pizza with sweet potatoes, and regular pizza pomodoro with tomato sauce. I think if will try the pizza pattate next with Klondike Goldust Potatoes.
Pictures below first of where I bought most of my ingredients, (at our local Country Store) for this pizza and then progression of dough and final pizza.
At least no special equipment is needed for this kind of pizza.