Step 1

Mix water and salt together and stir to dissolve the salt. Add the yeast and let hydrate for a couple of minutes, then stir that to disperse.

Step 2

Add the flour and mix it together with your hands. Then, wetting your hands to prevent the dough from sticking, squeeze sections of it between your thumb and first or middle finger to break it into several segments. Then scoop under the segments of dough and gently pull a section of the dough up and then fold it on top of itself. Rotate the bowl and repeat the gentle lift and fold a few times until you've gone in a full circle and the dough is a single mass again. Then repeat the segmenting and folding a couple more times (about 1 minute total pinching and folding time). The gluten in the dough will start to develop during this process. Finish on a fold, and rotate the dough so the seams on the fold are facing the bowl.

Step 3

Cover the dough and let rest for 20 minutes. Then turn the dough out onto a clean, floured counter and knead the dough for around 1 minute, until the dough is not too sticky and has developed a smooth skin.

Step 4

Lightly oil the bowl, and return the dough to the bowl. Cover and let rise for 1 1/2 - 2 hours, then move the dough to the refrigerator for several hours, or up to 24 hours.

Step 5

Remove from fridge around 1 1/2 hours before you are ready to bake.

Step 6

Preheat the oven to 550 ºF, or as hot as your oven goes, 1 hour before you are ready to bake the pizza.

Step 7

Prepare the potatoes. Using a mandolin on the thinnest setting, or using a sharp knife, cut the potatoes into super thin slices.

Step 8

Fill a medium mixing bowl with the hot water and dissolve the heaping tablespoon of salt into it. Place the thinly sliced potato in the bowl and let sit for 1 hour, or prepare this up to 12 hours earlier and let sit in the fridge (moving once the water has cooled to room temperature). This will help remove starch from the potatoes so they bake crisper.

Step 9

When the potatoes are done soaking and you are ready to use them, drain the water and gently squeeze the potatoes with your hand to remove excess water. Then using paper towel or a clean lint free dish towel, place the drained potatoes on the towel and roll it up gently squeezing to remove as much excess moisture as you can.

Step 10

Transfer the dried potatoes to a medium mixing bowl, and toss in 1 tablespoon of olive oil, red onions, rosemary, and lots of freshly ground pepper.

Step 11

In a large, rimmed, half sheet pan (~18 x 13"), pour around 1 tablespoon of olive oil and spread it around with your fingers to coat the bottom and rims of the pan.

Step 12

At this point the dough has rested for around 90 minutes outside of the refrigerator. Turn it out the dough onto the pan and gently push it to spread until the dough resists. Let the dough rest for 10 minutes. Then pour around 1 tablespoon on top of the dough and spread it around with your fingers, gently stretching the dough the rest of the way to fill the pan.

Step 13

Sprinkle the minced garlic over the dough, then cover with your desired amount of cheese.

Step 14

Arrange the sliced potato mixture to cover the dough.

Step 15

Bake the pan pizza for 15 minutes, then rotate and bake an additional 10-15 minutes or until the potatoes are golden and crispy, some burnt edges are okay, and any visible crust is also golden. If needed, turn the oven to broil for the last 1-2 minutes to brown the top.