4 C 00 Flour
1 1/2 C warm water (approx.)
1 1/2 Tsp. Salt
1/2 Tsp. Instant Yeast
1 Large potato, sliced on a mandoline slicer on thinnest setting
1 C Sour Cream or greek yogurt
8 medium mushrooms hand sliced thinnly
Optional: Crispy bacon, or Prosciutto, Shallots, red or green peppers, spicy peppers, artichoke hearts, Kalamata Olives, green olives, black olives, capers, rosemary, thyme, oregano, Olivia's Black Truffle Salt or Olivia's White or Black Truffle Oil ( a very small drizzle, they are intense)
Salt and pepper, generously sprinkle potato layer.
1 C Grated mozzarella cheese, and/or grated parmesan cheese
Put the flour in a medium sized bowl, add the rest of the ingredients to form a soft dough. Let rest 5 minutes
Knead dough by hand for 7 to 8 minutes or in stand mixer for about 5 minutes
Place dough in a lightly oiled bowl, cover and place in a warm place to rise until dough doubles in size
Punch down dough to de-gas. Divide dough into 4 equal balls
To shape pizza, take a ball and press into a disc shape; lightly flour top and bottom and gently press and pull dough with your finger tips, turning often to create a 10 inch circle.
Place completed dough on a sheet pan, pizza pan or a stone, generously coat pan with a sprinkle of cornmeal. Preheat oven to 500F
Let dough rise slightly, while you collect the rest of the toppings.
Put the sour cream or yogurt on the dough first, then the spices and salt and pepper.
Add the potatoes, thoroughly cover dough, add remaining ingredients as you desire.
Finish with cheeses
Put pizza in oven on middle to upper half of oven, for 10 to 15 minutes, or until cheese is melty, and crust is crisp.
Remove pizza from oven when done; let rest for 3 to 5 minutes, dust with a finishing salt like Olivia's Maldon Flake Salt or Saltwest Rainforest Flor de Sal, and a drizzle of Extra Virgin Olive Oil or which ever oil you used in the dough