Potato and rosemary pizza

Instructions

1. Mix all dry ingredients together in bowl with a wooden spoon. Mix oil and water into the flour until all flour is incorporated. Continue mixing until the dough reaches a slightly sticky consistency and sticks a little to the bottom of the bowl, but not to the sides. If dough is sticking to the sides of the bowl, more flour is required. If it is not sticking to the very bottom, a little water (one to two teaspoons) should be added but make sure you add a little at a time. You can mix by hand or machine.
2. Flour the bench surface before turning dough onto it and then shape into a rectangle and slice into six pieces. Roll each piece into a ball, flouring hands to stop sticking, then coat the surface with oil and wrap each ball in food grade plastic wrap. These will keep in the fridge for a maximum of 3 days and about 30 days in the freezer. (I left the dough in the fridge until I was ready for them five hours later.)
3. Stretch dough to circles measuring 2 cm thick and 10 cm in diameter, or stretch to fit the pizza pan. The best way is to stretch to a smaller circle and then toss in the air, but a rolling pin will do the job. If the dough is very elastic and keeps springing back to its original form, let it rest for a further 10 to 20 minutes to allow the gluten to relax.
4. Scatter the cheeses over the pizza and place in the oven at 230°C until the cheese has just melted. Take the pizza out of the oven and add the sliced, par-cooked potato, rosemary leaves, and a little more cheese. Season with salt, pepper and nutmeg and replace in the oven until the dough is cooked.