The amount of flour is enough for two pizzas 45 by 30cm.


For the dough:
250g 00 flour
250g durum wheat flour (semolina)
7g dry beer yeast
300/350 ml water at room temperature
13g salt
Sugar, 1 teaspoon
35g extra virgin olive oil

For the topping:
6 medium potatoes
1 big onion
400g mozzarella
Extra virgin olive oil


20′ prep + 2h rising time






Dissolve the dry yeast in a glass with 100 ml of the room temperature water. Add 1 teaspoon of sugar and stir.
In a large mixing bowl sift the flour and the yeast combined.
Add the water a little at the time, kneading with your hands. After adding half the water, add the salt and the olive oil. Continue kneading.
Dusted with flour a working surface and work out the dough until firm and smooth.
Give the dough a round shape, and make an X incision on it. Cover with a clean cotton dishcloth and put it in a bowl to rise for at least 2 hours in a dark, cool place.
After 2 hours, split the dough to form two loafs that will need to rest for 30 minutes more before being used.
Working one ball of dough at a time, take one loaf and flatten it with your hands on a slightly floured work surface to stretch out into a round.
Peel the potatoes and cut into very thin slices, using a mandolin slicer or a sharp knife. Do the same with onions. Add enough extra virgin olive oil to coat each slice, then sprinkle slightly with salt. Using your hands, mix the potatoes.
Grease well a large baking tray.
Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered. Add the sliced onions on top. Drizzle with more extra virgin olive oil. Spread carefully over the potatoes with your fingertips or a brush.
Sprinkle with some rosemary leaves.
Cook at the bottom of a pre heated oven at 250° for 10 minutes. Then take out the pizza, add mozzarella and put back to bake for 6-7 minutes more in the upper part of the oven.