Preparation time: 30 minutes; Baking time: 25-30 minutes; Serves: 4-6

Pizza dough Ingredients 

• 250g (2 cups) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• ¾ teaspoon salt
• ⅔ cup (160ml) water 

Potato Topping Ingredients

• 4 teaspoons fine table salt
• 5 cups (1 litre) lukewarm water
• 1kg (2 pounds) medium or small yukon gold potatoes, peeled 
• 1 small onion, finely diced
• 4 tablespoons olive oil
•  Freshly ground black pepper to taste
• about 2 teaspoons dried rosemary or to your taste

Instructions

1. Make the pizza dough: sift the flour, yeast, sugar and salt into a bowl. Make a well in the centre and add the water. Mix with a metal spoon or your hands until everything is combined (the dough should be soft not hard). Cover the bowl and set aside at room temperature for 2 hours or until more than doubled in volume.
2. Preheat the oven to 500ºF (260ºC) ten minutes before baking. Brush two 13 x 9-inch rimmed pans with olive oil. Set aside.
3. Soak the potatoes: combine the  4 teaspoons salt with the water in a large bowl and stir until the salt is dissolved. Slice the potatoes as thin as possible using a sharp knife or a mandolin and immediately place them in the lukewarm salted water and let the soak for 1½ hours or up to 12 hours in the fridge. This helps to soften potatoes and to prevent oxidation.
4. Roll the dough: Divide the risen dough into two equal pieces. Form each into a ball and either roll or directly press and stretch the dough with your fingertips to fit the bottom of the prepared pans. The dough will be thin and imperfect. Pinch and patch any holes or tears. (I just rolled the dough with a rolling pin on a lightly floured surface and placed it in the greased pan. It was quite straightforward).
5. Drain and toss the potatoes: drain the potatoes in a colander and press out as much water as possible then pat them dry using paper towels. Place them in a large bowl and toss them with the olive oil, onions, 1 teaspoon rosemary and freshly ground pepper to taste.
6. Top the pizzas: spread half the potato mixture over each dough making sure they spread and cover the dough up to the edges. Put a bit more topping around the edges. Sprinkle evenly with the remaining rosemary and give an extra grinding of pepper and salt.
7. Bake the pizza: Bake 25-30 minutes or until the bottom is nicely bronzed and the topping is light golden. Serve hot or room temperature.
8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pizzas at 500ºF (260ºC) for 23 minutes then changed to convection setting for 2 minutes to brown the potatoes.

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