Potato Pizza - yeast

Method

• For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes.
• Add 2 tablespoons olive oil, sugar and salt, and whisk.
• Set aside.
• In a large bowl, mix the all-purpose and whole wheat flours.
• Make a hole in the middle and pour in the yeast mixture.
• Slowly hand mix the flour until all the liquid is absorbed.
• If too wet, add more flour, 1/4 cup at a time.
• Sprinkle a clean work station with flour and knead the dough until smooth and elastic.
• Coat a large ceramic bowl with the remaining olive oil.
• Place the dough in the ceramic bowl, and flip over to coat in the oil.
• Cover the top of the dough with plastic wrap and cover the bowl with a dish towel.
• Let rise until the dough has doubled in size, 2 hours.
• Punch down the dough and let rise for another hour.
• For the toppings: Using a mandoline, slice the potatoes and onion.
• Roughly chop the rosemary leaves.
• Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
• Mold the dough into the shape of the pan.
• Brush with some olive oil.
• Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust.
• Add two layers of the potatoes in a scallop style.
• Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
• Sprinkle with the rosemary and drizzle with more olive oil.
• Place on the middle oven rack and cook for 10 to 12 minutes.
• Remove from the oven.
• Immediately remove the pizza from the pan and cut into rectangles.