This is a very, very wet dough, so use it whenever you’re making pizza bianca, pizza without sauce. It’s tricky to make, but also a fun, and a great addition to your pizza repertoire! There are a few versions of it online, and most seem to be inspired by Jim Lahey of Sullivan Street Bakery, but the methods are kind of complicated, so my version is below, with photos. My favorite topping is potatoes and I’ve included instructions for that; another great topping would be caramelized onions, blue cheese and figs.

• 130g bread flour (1-1/2 cups)
• 130g all purpose flour (1-1/2 cups)
• 1/4 tsp yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 285g room temp water (1-1/4 cups)
• olive oil

1. Combine flours, salt, sugar, and yeast in the bowl of an electric mixer fitted with the paddle attachment.
2. On low speed, slowly pour in the water, mixing until ingredients are combined
3. Increase to medium high, and mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl. It’s very wet, but it’ll start to come together.

4. Scrape down sides of bowl to combine all the bits. Cover, and let rise 2 to 4 hours, until bubbly and doubled in size. (Rise time depends on temperature of your kitchen

• 2 Yukon gold (or red new) potatoes, thinly sliced (use a mandolin if you’ve got one)
• 1 small onion, halved, then sliced and separated
• 1~2 sprigs of fresh rosemary
• Salt, pepper, chili flakes
• 4 tablespoons extra-virgin olive oil

5. Meanwhile, prep the potatoes and onion: Once sliced, combine potatoes, onions, slat and pepper (and crushed red chili flakes) with1 tablespoon olive oil, and mix to coat.
6. After an hour, go ahead an preheat the oven to 440 degrees.
7. Once the dough has risen sufficiently, pour it into a very lightly greased baking sheet. Too much oil, and it’ll just slip and slide.
8. Spread the dough out with your hands (don’t pull the sides, just push it around). If it springs back, just give it a rest for awhile and try again.

5. Evenly layer potatoes over the surface of the dough up to the very edge, and decorate with rosemary sprigs. or about 1 inch from the edge if you desire a crust on your pizza.
6. Do a final dusting of salt and pepper, and drizzle with olive oil.
7. Bake about 30 minutes, until sides and bottom is golden brown.