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1
Mise en place (put things in place).
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2
Combine the flour, yeast, sugar, and water in a large bowl with a wooden spoon. Add more flour if it sticks to the sides and resembles more like a batter than dough.
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3
All-Purpose Flour will give you more of a chewier crust, while Bread Flour will be crispier.
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4
Once it comes together and isn't as sticky, scrape it out onto a well floured surface and sprinkle the salt on top.
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5
Kneed the salt into the dough, adding flour as necessary.
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6
Knead for 10 minutes, check if the dough is ready by slightly indenting the top of the dough, if it springs back you're good.
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7
Tuck the ends underneath to stretch out the top and make a large ball, then put it in a well greased bowl rubbed with olive oil to proof.
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8
Wrap it with cling film.
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9
Place your cling wrap wrapped bowl inside the Microwave, and let it proof for an hour or until it has doubled in size.
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10
Don't turn the microwave on, just let it sit in there.
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11
While your dough is proofing you can prepare the pesto.
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12
Soak almonds in water for fifteen minutes.
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13
Wash and dry basil leaves.
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14
Grate cheese. (extra for pizza too)
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15
In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.
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16
Process it on and off for thirty seconds.
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17
Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.
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18
When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.
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19
When the dough has doubled plop it onto a lightly dusted countertop and move it around so the entire dough gets covered.
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20
Divide it into thirds.
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21
Preheat the oven to 500F and place a baking stone on the middle rack. (you can also use an overturned cookie sheet)
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22
NOTE: The baking stone/cookie sheet has to be larger than the size of the pizza you are making, otherwise it will hang over the edges and burn onto the oven rack.
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23
Coat one ball of dough with flour and place it on a well-floured surface. Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center.
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24
Using your hands, gently stretch it into a 10-12 inch round, working along the edges and giving the dough quarter turns as you stretch it.
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25
Transfer the dough onto a pizza peel coated with flour or semolina, cornmeal is fine as well.
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26
Top with a thin layer of the pesto.
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27
Mandolin thin slices of potato and arrange them on the pizza. I don't prepare the potato ahead of time because sometimes it will oxidize and turn red and it makes for an ugly pizza.
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28
Slide the pizza onto the stone and bake it for 10-12 minutes or until the crust is brown and the cheese as melty and shimmering.
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29
Wait a little to slice and serve. Serve it hot.
