Pizza Dough:
In a bowl, combine the yeast and 1/2C of lukewarm water and let it stand 10-15 mins, until it bubbles. Add salt and olive oil and mix in a food processor. Add the remainder of the water and flour; mix the dough thoroughly. Turn it out onto a floured surface and knead until smooth and elastic. Place the ball of dough in an oiled bowl and turn to cover with oil. Cover with plastic wrap and leave to rise in a warm place until doubled in volume (about 2 hrs). Punch down the dough. On a floured surface, divide the dough into 2 equal pieces and form into round balls. Roll out one piece of dough to form a 12" circle, 1/4" thick. Transfer it to a wooden pizza paddle thoroughly sprinkled with coarse cornmeal. Gently shake the dough circle on the paddle to ensure that it moves freely.
Pizza Topping:
30 mins before baking, place a pizza stone on the bottom shelf of the oven and preheat to 500˚F. Parboil the potatoes in their skins and cut them into 1/4" slices. In a large frying pan over medium heat, warm the butter, add the sliced onions and cook, stirring occasionally, for 5 mins. Add the chopped garlic, cook for 3-4 mins, reduce the heat to low and cook 10 mins until the onions are soft and translucent. Add the potatoes to the pan and cook for 5 mins, stirring gently to combine the flavors. Turn off the heat and season with salt and pepper. Brush the dough surface with olive oil to within 1/2" of the edge. Cover the oiled surface with slices of smoked mozzarella. Sprinkle half the pancetta over the cheese and evenly distribute half the onions and potatoes on top. Sprinkle half the rosemary over the potatoes and onions. Dust pizza paddle with cornmeal. Holding the pizza paddle at a 20o angle, touch the paddle to the back of the pizza stone and slide the pizza onto the hot stone and bake for 8-12 mins, until golden and crisp. Remove the pizza from the oven by sliding a thin metal cookie sheet underneath it or lifting it back onto the paddle with a spatula. Sprinkle the surface with a little olive oil and grate parmesan cheese over the top.
Slice and serve with a glass of Cavit Pinot Grigio or Chardonnay!
