Potato and Rosemary Pizza Bianca

Ingredients

• 320 g strong white flour
• 3 g fast-action dried yeast
• 8 g salt
• 3 tbsp olive oil
• 300 g waxy potatoes, sliced translucent-thin
• leaves from 2 sprigs of rosemary
• 125 g mozzarella, torn and drained
• sea salt flakes, to finish

Method

1. Mix the dough

   Work the flour, yeast, salt, 1 tbsp of the oil and 200 ml cool water into a rough dough, then knead until it pulls away from the surface cleanly.

   10 min

2. Prove

   Cover and leave until doubled, about 2 hours. A cold overnight prove in the fridge is better still — the extra time is what gives a white pizza any flavour, since there is no tomato doing that job.

   2 h

3. Heat the oven

   Heat a stone or upturned heavy tray at the oven's maximum, at least 250°C, for a full 30 minutes. Potato needs real heat or it stays raw while the base burns.

   30 min

4. Slice and dress the potato

   Slice the potatoes as thin as you can manage, ideally on a mandoline, and toss them with the remaining oil and the rosemary. Any slice thicker than a coin will still be chalky when the pizza is done.

5. Top and bake

   Stretch the dough thin, lay the potato in overlapping shingles, dot with mozzarella and bake until the rim is blistered and the potato edges have gone gold.

   9 min

6. Finish

   Scatter sea salt flakes over the hot pizza. Potato is bland by nature and the salt has to land at the end, where you can still taste it as salt.