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1
Preheat the oven to 500u00b0F, with a rack in the center.
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2
In a medium bowl, combine the water and salt, stirring until the salt has dissolved. Use a mandoline to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water so they don't 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.
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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.
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4
Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary.
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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 pizza hot or at room temperature.
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6
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 well blended, about 30 seconds. The dough is a bit stiffer than the others in this book, not as wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.
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7
Oil two 13-by-18-inch rimmed baking sheets. Use a bowl scraper or rubber spatula to scrape half of the dough into an oiled pan in one piece. 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.
