Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved.

Gradually add the flour until the dough is smooth and elastic.

Let the dough rise for at least 2 hours at room temperature under a shower cap.

Turn the dough out onto a floured surface and divide it into 4 pieces, being careful not to deflate the dough.

Roll the dough as thin as possible; if necessary, pick up the dough and stretch it over your hands so that it naturally stretches thin.

 

Peel the potatoes, cut them into smaller pieces, and boil them until tender in water without salt.

Mash the boiled potatoes with a bit of the cooking water and season with salt, pepper, olive oil, and chopped rosemary.

 

When I made this recipe with pork cheeks, I froze two of them.

I took them out of the freezer in the morning and shredded them with two forks before putting them on the pizza. They are pre-cooked, so the oven's heat just needs to reheat them, not cook them. This could also be done with other braised meats, such as shoulder, brisket, or lean meat.

Spread the mashed potatoes on the pizza bases in a thin layer, and distribute the meat on top.

Then, I added grated cheese and Tricolor Sage (multicolored sage, regular can also be used).

The pizzas were baked for 3 minutes at 275 degrees Celsius (527 degrees Fahrenheit) on a baking steel.