Sophia Pizza With Potatoes, Pancetta and Rosemary

1. For pizza dough: In bowl of standing mixer, combine flour, salt and yeast. Add water and olive oil and mix with dough attachment until just blended. Switch to dough hook and knead at medium/low speed for about 5 minutes, or until dough cleans sides of bowl and gathers smoothly around dough hook.
2. Remove dough to lightly floured board and knead by hand about 1 minute or less to bring together. Place dough in lightly oiled bowl, turn to coat dough with oil, cover with plastic wrap and let rise until doubled in bulk, about 60 to 90 minutes.
3. Turn dough onto lightly floured board with dough scraper and divide into quarters. Form each quarter into ball, trying not to deflate too much. Place balls apart on floured tray and dust tops with flour. Cover with plastic and proof until doubled in size, about 1 hour.
4. Gently form dough into circle, trying not to deflate. Keep floured and place on well-floured peel to slide pizza into oven. Note: Dough can be mixed in bowl and kneaded by hand for about 10 minutes until smooth.
5. Toss potatoes with olive oil, rosemary, salt and pepper; set aside. Saute pancetta until it releases some fat and just begins to get crispy. Remove; drain off fat and reserve.
6. One hour prior to baking, place pizza stone on lowest shelf of 550 F oven.
7. On floured peel, form dough into four 9-inch circles. Cover with barely overlapping potato slices. Divide pancetta between all pizzas, sprinkling over surface. Bake pizzas until done, top with cheese and serve.

Photo courtesy of Idaho Potato Commission