Roman-Style Pizza with Scamorza & Potatoes | Crispy & Savory

Dissolve fresh yeast and refined sugar in approx. 320 ml of lukewarm water and let rest for 5 minutes until a light foam forms. Mix wheat flour Type 405 and fine table salt in a large bowl. Add the yeast mixture and 20 ml of extra virgin olive oil, then knead everything for at least 8–10 minutes into a smooth, elastic dough.

Shape the dough into a ball, brush lightly with a little olive oil, and let rise in a covered bowl in a warm place for approx. 60 minutes until doubled in volume.

Preheat the oven along with a baking sheet or pizza stone to 230 °C top/bottom heat. Thoroughly wash the waxy potatoes, peel them, and cut into paper-thin slices (approx. 1 mm) using a mandoline slicer. Place the potato slices in a bowl of cold water, and after 5 minutes, pat thoroughly dry with a clean kitchen towel.