500g 00 strong flour + extra for stretching the dough
300g warm water
3g dry yeast
5g salt
Instructions
For pizza dough, place water into the bowl of a stand mixer fitted with a dough hook, sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.
Add remaining flour and salt, mix to combine over low speed, increase speed to medium and knead for 10 minutes.
Transfer the dough to an oiled bowl, cover with glad wrap and set aside to prove for 1 hour.
Turn out the dough onto a floured bench, divide into three equal portions, form into balls and place into 1L capacity containers sprayed with olive oil.
Place into the refrigerator overnight.
Remove the dough balls 2 hours before cooking the pizzas.
Slice potatoes very thinly (a mandolin helps with this) and place on oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper.
Place in a domestic oven preheated to 200°C or in a pizza oven while it is coming to temperature and cook until just tender.
Increase domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.
Place a handful of flour into a shallow bowl, gently turn out dough balls into the flour and turn over to coat in the flour.
Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker.
Continue to stretch until a 12-inch disc is formed.
Brush the dough with 1 tablespoon of olive oil (avoiding the rim) and scatter over parmesan.
Add overlapping slices of cooked potato, dollops of nduja and torn pieces of bocconcini.
Place onto a pizza paddle, drizzle with olive oil, scatter over rosemary and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.
