Potato Pizza, Even Better

In a medium bowl, combine the 1 quart lukewarm water with salt, stirring until the salt has dissolved.

Use a mandoline or your best sharpest knife to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water. Let them soak for 25 to 30 minutes.

Heat your oven to 500°F with a rack in the center.

Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans with olive oil.

Divide your risen dough in half and use your fingertips, oiled or dusted with flour, to pull, stretch, nudge and press the dough across the bottom of the pan.

Drain the potatoes in a colander and press out as much water as possible, then pat dry on paper towels.

In a medium bowl, toss the potato slices with the onion, pepper, and olive oil.

Spread this potato mixture over your dough, going all the way to the edges.

Sprinkle evenly with rosemary.

Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath.

Serve pizza hot or at room temperature.

For the dough: In a medium bowl, stir together the flour, yeast, salt, and sugar.

Add the water and mix until well blended, about 30 seconds.

Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.