Pizza di Patate (Potato Pizza)

Basic Pizza Dough
Jim Lahey/My Bread


3 3/4 cups( 500 grams) bread flour
2 1/2  teaspoons (10 grams) instant or other active dry yeast
3/4 teaspoon (5 grams) table salt or fine sea salt
3/4 teaspoon plus a pinch (5 grams) sugar
1 1/3 cups(300 grams) room temperature ( about 72*F) water
extra virgin olive oil for the pans
1. In a medium bowl, stir together the flour, yeast, salt, and sugar
Add the water and using a wooden spoon or your hand mix until blended, at least 30 seconds.
The dough is a bit stiffer than most of the other doughs in the book, not as wet and sticky.
Cover the bowl and let sit at room temperature until the dough has doubled in volume, about two hours. (It took my dough about three hours to rise.)
2. Oil two 13 by 18 inch rimmed baking sheets (I used one large rectangular baking sheet and one smaller round pan). Use a bowl scraper or rubber spatula to scrape half the dough onto an oiled pan in one piece (I used about 3/5 of the dough in the larger rectangular pan and about 2/5 in the smaller, round pan). Gently pull and stretch the dough across the surface of the pan, and use your hands to press it evenly out to the edges. If the dough sticks to your fingers, lightly dust it with flour or coat your hands with oil. Pinch any holes together. Repeat with the second piece.
The dough is ready to top as you like.

1 quart/ 1 liter lukewarm water
4 teaspoons table salt or fine sea salt
1 kilo/about 2 pounds Yukon Gold Potatoes, peeled (I didn’t have Yukon Gold potatoes and used white baking potatoes and it turned out great.)
1 cup(150 grams)diced yellow onion (I sliced the onion and caramelized them by sautéing in olive oil first.)
1/2 teaspoon (2 grams) freshly ground black pepper
about 1/3 cup extra virgin olive oil

1/2 recipe(400 grams) Pizza Dough(recipe above)

about 1 tablespoon (2 grams) fresh rosemary leaves (I chopped the rosemary)

1.Pre-heat oven to 500*F ,with a rack in the middle.
2. In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a mandoline to slice the potatoes very thing(1/16 inch thick) and put the potatoes directly into the salted water so they do not oxidize and turn brown. Let soak in the brine for 1 1/2 hours(or refrigerate and soak for up to 12 hours) , until the slices are wilted and no longer crisp.
3.Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper ,and olive oil.
4.Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie , as the outside tends to cook more quickly.
Sprinkle the pie with the rosemary.
5. Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.