Ingredients:

  • 300g (10.5 oz) all-purpose flour, plus more for dusting
  • 7g (1 packet, approximately 2 1/4 tsp) active dry yeast
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 2 tbsp olive oil, plus more for greasing
  • 200ml (¾ cup + 1 tbsp) lukewarm water
  • 60ml (¼ cup) extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)
  • 500g (1.1 lbs) Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 50g (2 oz) Parmesan cheese, finely grated
  • 50g (2 oz) Pecorino Romano cheese, finely grated (can substitute with more Parmesan)

Instructions:

  1. Combine yeast, sugar, and warm water in a bowl; let stand until foamy.
  2. In a larger bowl, whisk flour and salt. Add yeast mixture and olive oil; mix until a shaggy dough forms.
  3. Knead on a lightly floured surface until smooth and elastic.
  4. Place in a greased bowl, turn to coat, cover, and let rise in a warm place until doubled in size.
  5. Gently heat olive oil, minced garlic, and red pepper flakes (if using) in a small saucepan over low heat.
  6. Cook until garlic is fragrant but not browned. Remove from heat and set aside to cool slightly.
  7. In a large bowl, toss thinly sliced potatoes with olive oil, rosemary, salt, and pepper.
  8. Preheat oven to 230°C (450°F) with pizza stone or baking sheet inside.
  9. Punch down the dough (if using homemade) and roll out to your desired size and shape on a lightly floured surface.
  10. Transfer dough to a pizza peel dusted with flour or cornmeal (or directly onto the preheated baking sheet if you're not using a peel).
  11. Brush the dough with garlic oil.
  12. Arrange the potato slices evenly over the dough, slightly overlapping.
  13. Sprinkle with Parmesan and Pecorino cheese.
  14. Carefully slide the pizza onto the preheated pizza stone or baking sheet.
  15. Bake until the crust is golden brown and the potatoes are tender and slightly crisp (about 20-25 minutes).
  16. Remove from oven and let cool slightly before slicing and serving.