Many pizzas are more exotic or esoteric than this one, but simplicity of flavors should rule, without too many ingredients. This is my everyday (if I were so lucky) favorite.
When the dough is just right, one can savor the deep, simple satisfaction of biting into it and having its hot, yeast flavors float up one’s nostrils, the ingredients never overpowering the dough. So this pizza is really the foundation for all good pizza, both the simple and the more architectural versions.
Put a sheet pan or pizza stone in the oven and
Divide the dough into four equal pieces. Roll each piece into a
Dust the bottom of the pizza with the cornmeal, brush the top with olive oil, sprinkle with the sage, and then cover the top of the pieces of dough with one layer of potatoes, leaving a
Put the pizza on the stone (cornmeal side down) in the
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