Method

Prepare the Dough:

In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

Add flour, salt, and olive oil to the yeast mixture. Stir until combined.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.

Preheat the Oven:

While the dough is rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Prepare the Potatoes:

Wash and peel the potatoes. Slice them thinly (about ⅛ inch thick) using a sharp knife or mandoline.

In a bowl, toss the potato slices with olive oil, salt, pepper, and rosemary until well coated.

Roll Out the Dough:

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a round shape (about 12 inches in diameter) to fit your baking sheet or pizza stone.

Assemble the Pizza:

If using parchment paper, place it on your baking sheet or pizza stone. Transfer the rolled-out dough onto the parchment paper.

Arrange the potato slices evenly over the dough, slightly overlapping them.

Sprinkle with more rosemary, salt, pepper, and Parmesan cheese if using.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the potatoes are tender.

Serve:

Remove the pizza from the oven and let it cool for a few minutes. Slice and serve warm.

Variations

Herbed Version: Add other herbs like thyme or oregano for a different flavor profile.

Cheesy Delight: Top with mozzarella cheese for a classic cheesy pizza.

Vegan Option: Omit the cheese or use a vegan cheese alternative and ensure your dough ingredients are vegan-friendly.