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1. In a large bowl, combine the warm water and active dry yeast, whisk briefly, and let stand until foamy.
1.5 cup Warm water,
2.2 tsp Active dry yeast
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2. Stir in the fine sea salt and extra-virgin olive oil, then add the flour gradually, mixing with a spoon until a shaggy dough forms.
3.5 cup All-purpose flour,
2 tsp Fine sea salt,
0.2 cup Extra-virgin olive oil
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3. Transfer the dough to a lightly floured surface and knead until smooth and elastic, then form into a ball.
3.5 cup All-purpose flour
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4. Place the dough in a lightly oiled bowl, cover tightly, and let rise at room temperature until doubled in size.
0.2 cup Extra-virgin olive oil
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5. Peel the potatoes if desired, then slice them very thinly and place the slices in a bowl of cold water to remove excess starch.
3 piece Yellow potatoes
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6. Drain the potato slices, pat them very dry with towels, and set aside.
3 piece Yellow potatoes
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7. Finely chop the garlic and strip the rosemary leaves from the sprigs, then roughly chop the leaves.
3 sprig Fresh rosemary,
2 clove Garlic
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8. Grate or thinly slice the smoked scamorza and mozzarella and keep them chilled until ready to top the dough.
8 oz Smoked scamorza cheese,
4 oz Whole milk mozzarella cheese
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9. Generously oil a rectangular baking pan with some of the extra-virgin olive oil for pan and topping, making sure the bottom and sides are well coated.
0.2 cup Extra-virgin olive oil (for pan and topping)
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10. Transfer the risen dough to the pan, gently stretch it toward the corners with your fingertips, and let it rest briefly if it springs back, repeating until the pan is filled.
3.5 cup All-purpose flour,
0.2 cup Extra-virgin olive oil (for pan and topping)
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11. Drizzle a little more olive oil over the surface of the dough and dimple it lightly with your fingertips, then let it rest until slightly puffy.
0.2 cup Extra-virgin olive oil (for pan and topping)
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12. Preheat the oven to a high temperature and position a rack in the lower third.
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13. Toss the potato slices with some olive oil, chopped rosemary, garlic, salt, and black pepper until evenly coated.
0.2 cup Extra-virgin olive oil (for pan and topping),
3 piece Yellow potatoes,
3 sprig Fresh rosemary,
2 clove Garlic,
1.5 tsp Flaky sea salt,
0.5 tsp Freshly ground black pepper
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14. Scatter half of the smoked scamorza and mozzarella evenly over the dough, then shingle the potato slices in overlapping layers across the surface.
3 piece Yellow potatoes,
4 oz Smoked scamorza cheese,
2 oz Whole milk mozzarella cheese
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15. Top with the remaining cheeses, drizzle with a little more olive oil, and finish with a generous sprinkle of flaky sea salt and a bit more rosemary.
0.2 cup Extra-virgin olive oil (for pan and topping),
3 sprig Fresh rosemary,
4 oz Smoked scamorza cheese,
2 oz Whole milk mozzarella cheese,
1.5 tsp Flaky sea salt
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16. Bake until the potatoes are tender, the cheese is deeply browned in spots, and the edges of the crust are crisp.
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17. Let the pizza rest briefly, then loosen the edges with a spatula, transfer to a board, and cut into squares for serving.
By mansi