Make pizza dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.
FOR THE SIMPLE POTATO PIZZA
Slice the potatoes very thin and place in a bowl of cold water, let sit 15 minutes then drain well and towel dry. Spread dough to desired shape, then top with sliced potatoes, sprinkle with rosemary and salt and drizzle with 1-2 tablespoons of olive oil, bake for approximately 15-20* minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. Let rest 3 minutes and then slice and serve. Enjoy!
FOR THE SAUSAGE CHEESE POTATO PIZZA
Shred potatoes and then place in a bowl of cold water, let sit 15 minutes then drain well and towel dry. Spread dough to desired shape, then top with 1/2 the shredded mozzarella, the shredded potatoes, sausage pieces, remaining cheese, rosemary leaves a sprinkle of salt and a drizzle of olive oil. Bake for approximately 15-20* minutes then raise temperature to 425F / 220C and let bake until fully cooked and potatoes have browned slightly. Let rest 3 minutes and then slice and serve. Enjoy!
*Could be more or less depending on your oven and how thick your pizza crust is.
Notes
Best flour to use - To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher). It’s not necessarily the flour but how you go about making the pizza that counts! Although if you prefer bread flour then by all means use it! Lately I even started to combine leftover flour that I have in bags, from 00 to even a little pastry flour, because flours will absorb water differently sometimes more water is needed.Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.