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1
In large pot, cover the potatoes with cold water.
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2
Add 1 tablespoon salt.
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3
Bring the water to a boil over high heat and cook the potatoes at a boil until they are tender, about 10 to 12 minutes.
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4
Drain well and let the potatoes cool slightly.
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5
When the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large puree in a large bowl.
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6
Dissolve the yeast in warm water according to the package directions.
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7
Add the flour and yeast to the bowl with the potatoes.
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8
Mix with hands to combine well.
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9
Turn out onto a lightly floured work surface and continue kneading until you achieve a smooth dough (adding more flour if necessary).
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10
Once the dough is well kneaded and smooth, place it in a large bowl, and cover with a damp kitchen towel.
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11
Place the bowl in a warm spot and let proof until doubled in size (1 to 2 hours).
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12
Preheat oven and baking tile to 475 degrees F.
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13
After the dough has rested, use a sharp knife to cut the dough into 2 pieces, 1 slightly larger than the other.
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14
Flour the work surface and using a lightly floured rolling pin, roll out (alternatively you can pat the dough with your hands) into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other.
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15
Coat the paddle with the sea salt.
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16
Place the larger dough round on the paddle spread with coarse sea salt.
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17
Combine ricotta and oil in a small bowl.
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18
Using 2/3 of the ricotta, smear a layer of ricotta onto dough.
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19
Top with a layer of salami.
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20
Cover the pizza with the second portion of dough, using your finger to crimp seal the edges shut.
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21
Spread the remaining ricotta over the top of the second dough layer and score top.
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22
Season, to taste, with salt and pepper.
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23
Bake until golden brown, about 25 minutes.
