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1
Preheat the oven to 425F.
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2
Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
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3
Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
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4
To make the dough, dissolve the yeast in the reserved potato water.
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5
Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
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6
Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
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7
Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
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8
(This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
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9
Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
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10
Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
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11
Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
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12
Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
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13
Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
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14
Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
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15
Enjoy!
