Sheet Pan Pizza with Potatoes

Method

1. The day before, slice potatoes thinly (using a slicer, mandoline, or knife) and leave them in water in the refrigerator overnight.
2. The next day, drain the potatoes and pat them dry to remove excess moisture just before assembling the pizza.
3. Prepare the dough: mix 1 kg of double zero flour (W around 330), 700 g water, 3 g dry yeast (or 10 g fresh yeast), 20 g salt, and 20 g olive oil. Knead into a ball and let it rest in the refrigerator overnight.
4. The following day, divide the dough. For a 30x40 cm metal pan, calculate the dough weight: length × width ÷ 2 = 600 g of dough.
5. Stretch the dough, shake off excess flour, and place it on a lightly oiled pan, pressing it to fit the pan.
6. Season the base with a drizzle of olive oil and add rosemary (place the rosemary under the potatoes for a stronger flavor).
7. Arrange an abundant layer of sliced potatoes over the dough.
8. Add a pinch of salt and another drizzle of olive oil.
9. Bake in a preheated oven at the maximum temperature (240–250°C) for about 15 minutes on the bottom rack.
10. Remove the pizza from the pan and place it directly on the oven rack at three-quarters height until fully cooked.
11. After baking, top with fresh rosemary.