Pizza Patate e Rosmarino

Method

1. Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
2. Knead vigorously for 8–10 minutes into a smooth, elastic dough.
3. Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
4. At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
5. Thinly slice or mandoline the potatoes. Finely chop the rosemary and mince the garlic. Mix the potatoes, rosemary, garlic, and olive oil in a bowl, then season with salt and pepper.
6. On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
7. Distribute the seasoned potato slices evenly over the dough.
8. Slide the pizza onto the hot stone or tray and bake for 12–15 minutes until the potatoes are cooked and the rim is golden brown. If your oven only reaches 220–230 °C, allow 18–20 minutes.