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1
Add the salt, olive oil and yeast to the 1/2 cup of warm water and stir.
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2
Mix in 1 cup of flour.
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3
Gradually add in 1/8 cup more flour, until the dough comes together enough for you to put in on the counter and start kneading it.
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4
Add enough additional flour to make a nice dough that is not too sticky, but not too dry.
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5
You want it to feel a little moist, but you dont want it to stick to your hands.
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6
Knead for a couple of minutes and put it in a bowl with a drizzle of olive oil.
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7
Turn the dough to coat it in the olive, cover the bowl with plastic wrap and set it in a warm place for a couple of hours.
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8
(If making the night before, stick it in the fridge and then bring it out a couple of hours before you need to use it and put it in a warm place so it can rise).
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9
Meanwhile, with a mandoline, slice the potato as thin as you can, about 1/16th of a inch thick.
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10
Place potato slices in a bowl with the salt and cover with cold water for about an hour (or you can refrigerate it for several hours).
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11
Drain potatoes and pat dry.
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12
Toss the potatoes with rosemary, onion and olive oil.
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13
Sprinkle generously with coarse salt and freshly ground pepper.
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14
Place a pizza stone on the bottom rack of your oven.
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15
Preheat the oven to the highest temperature it will go (450 500 degrees F) for 30 minutes.
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16
Sprinkle a pizza peel with some coarse polenta (corn grits) or flour.
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17
I think coarse polenta works best to keep the dough from sticking to the peel.
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18
If you dont have a pizza peel, just use a rimless cookie sheet or an upside down baking pan.
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19
Roll out the pizza dough, using flour so it doesnt stick to the rolling pin.
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20
If the dough snaps back as you roll it, let it sit for just a couple of minutes and it will roll out effortlessly.
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21
Roll out the dough until it is the size/thickness you like.
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22
Place on the pizza peel.
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23
Brush the dough with the 1/4 cup olive oil (or however much you like), top the pizza with the potato slices.
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24
Make sure you get all the onion and rosemary out of the bowl and place on top of the pizza.
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25
If using the cheese, sprinkle on top.
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26
Slide the pizza onto the baking stone thats been heating in your oven and bake for about 8-10 minutes, until the crust is crisp and golden.
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27
Sprinkle with additional salt, if you like.
