White pizza with potatoes, scamorza and rosemary

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Make the dough the day before: mix the yeast with the room-temperature water, add 300 g flour and mix until no dry flour remains. Cover for 10 minutes. Add the 6 g salt and knead for 8–10 minutes, until the dough is smooth and supple and stretches without tearing straight away.
2. Shape into a ball, place in a container greased with the allocated 5 g oil and close the lid. Leave at room temperature for 1 hour, then refrigerate for 8–18 hours. The dough should rise slowly and show small bubbles; do not leave it overnight in a warm room.
3. On the day of baking, take the dough out 3 hours before it goes into the oven. On a lightly floured worktop, divide into 2 evenly sized dough balls, each for a 28 cm pizza. Fold the edges underneath each ball to tighten its surface, then leave to relax in closed containers at room temperature.
4. 45 minutes before baking, preheat the oven to 250°C conventional with a thick baking tray upside down in the lower third. Cut the potatoes into 1 mm slices using a mandoline with a hand guard. Rinse briefly, dry thoroughly, then mix with the 20 g oil, 2 g salt, half the rosemary and the pepper. Coarsely grate the scamorza.
5. Use your fingertips to spread a dough ball on the floured worktop, leaving a 1 cm rim, then gently stretch over the backs of your hands to 28 cm. Place on baking paper. Divide the cheese and potatoes between the dough balls of their version in a thin layer, without large heaps. Divide the finishing oil in the same way (10 g in total for the preparation, without repeating this amount on every pizza).
6. Slide the pizza, still on its paper, onto the scorching-hot tray. After 3 minutes, lift the dough with a spatula and remove the paper: the base has set and no longer sticks. Bake for 12–15 minutes in total at 250°C: the rim puffs and turns golden, the potatoes are tender when pierced with a knife and lightly browned, and the base is dry. Meanwhile, shape and top any remaining dough balls; bake them one after another as the previous pizza comes out.
7. Scatter over the remaining rosemary as soon as the pizza comes out. If serving together, keep the cooked pizzas on a wire rack while baking the others, then return them to the hot oven for 1 minute. Cut and serve.

Variants and their steps remain below the recipe.