Step 1

1 For the dough: Place the water in the bowl of a stand mixer fitted with a dough-hook attachment

Step 2

2 Dissolve the yeast in the water and let it stand for 5 minutes, until foamy

Step 3

3 Whisk the salt and oil into the water mixture

Step 4

4 Add all the flour at once; beat on the lowest speed until a shaggy dough is formed

Step 5

5 Increase the mixer speed by one or two clicks; let the machine knead the dough until it has a smooth and elastic texture, about 5 minutes

Step 6

6 To test the dough, turn off the machine and press the dough with your fingertip

Step 7

7 When the dough begins to spring back, it is fully kneaded and ready for proofing

Step 8

8 Cover the bowl with plastic wrap

Step 9

9 Let the dough rise until doubled in size, about 1 hour at room temperature or overnight in the refrigerator

Step 10

10 Lightly flour a work surface and two plates

Step 11

11 Turn the dough out onto the work surface and divide it in half

Step 12

12 Shape each portion into a ball by placing your hands on either side of the bottom of the dough, rotating the dough counterclockwise five or six times while exerting a little inward and downward pressure on both sides

Step 13

13 Place one ball on each plate

Step 14

14 Lightly grease two pieces of plastic wrap with cooking oil spray and use them cover the dough, greased side down

Step 15

15 Put one of the plates in the refrigerator for 6 hours or up to overnight (a second rise), then freeze for another use

Step 16

16 Let the remaining dough rise until doubled in size, about 1 hour at room temperature for room-temperature dough or 2 to 3 hours at room temperature for cold dough

Step 17

17 Or let it rise in the refrigerator for 6 hours or up to overnight

Step 18

18 (At this point, you may freeze the dough

Step 19

19 )

Step 20

20 For the pesto: Combine the basil, pine nuts and garlic in a food processor; pulse until finely chopped

Step 21

21 Add the cheese and pulse until just blended

Step 22

22 With the motor running, gradually drizzle in the oil to form a fairly thick pesto

Step 23

23 Add the salt and a few grindings of pepper

Step 24

24 Transfer to an airtight container; the yield is 3/4 to 1 cup

Step 25

25 For the topping: Place the potatoes in a 2-quart pot

Step 26

26 Cover with water and add a generous pinch of salt

Step 27

27 Bring to a boil over high heat, then reduce the heat to medium; cook for 15 to 20 minutes or until the potatoes are tender, yet still firm enough to slice easily

Step 28

28 Drain and cool

Step 29

29 Slice the potatoes into scant 1/4-inch-thick rounds

Step 30

30 When ready to assemble, place the pizza stone on the top rack of a cool oven

Step 31

31 Preheat the oven to broil, leaving the door ajar by about 2 inches, for 30 minutes

Step 32

32 On a floured surface, flatten the rested dough ball with your fingertips into an 8-inch round

Step 33

33 Hold the dough between your fingers and your thumb on the left and right sides and stretch slightly

Step 34

34 Lay the dough down on the counter and rotate it a quarter turn

Step 35

35 Repeat the stretching on the new left and right sides of the dough

Step 36

36 Rotate the dough an eighth of a turn

Step 37

37 Repeat the stretching, make another quarter turn and stretch a final time

Step 38

38 You should have a roughly 10-inch round

Step 39

39 Using your thumb and tips of your first two fingers, place them about 3/4 inch from the edge of the dough

Step 40

40 Lift a section of the dough and stretch gently, proceeding section by section until you have made your way around the full circumference

Step 41

41 You want to leave the outer edge thicker than the center to form a nice crust

Step 42

42 The dough should now be a 12-inch round

Step 43

43 If it's misshapen, push or pull the edge until you achieve the desired round shape

Step 44

44 Sprinkle the pizza peel with cornmeal and lay the pizza dough on it

Step 45

45 Spread 1/4 cup of the pesto onto the dough, leaving 1/2 to 3/4 inch of dough uncovered around the outside edge

Step 46

46 Arrange the potato slices in a single layer, covering the pesto

Step 47

47 Sprinkle with 1/4 cup of the Parmigiano-Reggiano and the salt

Step 48

48 Drizzle liberally with oil

Step 49

49 Give the peel a quick shake to be sure the pizza is not sticking

Step 50

50 Slide the pizza off the peel onto the stone in the oven

Step 51

51 Broil for 1 minute, leaving the door ajar again

Step 52

52 Close the door, turn the oven temperature to the highest bake setting and cook for 5 minutes

Step 53

53 Quickly open the oven door, pull out the rack and with the tongs, rotate the pizza (not the stone) a half turn

Step 54

54 Cook for 5 minutes more

Step 55

55 Use the peel and tongs to remove the pizza from the oven

Step 56

56 Sprinkle with the remaining Parmigiano-Reggiano and drizzle with a little oil

Step 57

57 Cut into slices and serve