tag:blogger.com,1999:blog-352457578620383267.post8737750892767886699..comments2011-01-31T19:00:52.881-08:00Comments on From Scratch Kitchen: Autumnal PizzaRachelhttp://www.blogger.com/profile/02782633237171728712noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-352457578620383267.post-4100809724151710122009-11-10T03:18:25.691-08:002009-11-10T03:18:25.691-08:00Hey Rachel, Luca and I have had a problem of tryin...Hey Rachel, Luca and I have had a problem of trying to roast potatoes and found that the best way to get the perfect crunch without the inside being either too mushy or hard was to cut and peel the potatoes first, boil them for about 10 minutes and then roast them with olive oil. I think you could get some texture in the pizza by doing this before you add it to the pizza. It would take a little more time but you gotta preheat the oven right? so perhaps you can do it while the bread is rising and have the potatoes ready by the time you're ready to put the pizza in the oven. I agree with your wine idea, that would add the perfect amount of acidity you're looking for. baci-lLaurenhttp://www.blogger.com/profile/14875395668833259126noreply@blogger.com