Pizza Bianca with Potatoes, Gorgonzola and Dill

direction

• 1. Steps 1To make the base, combine the starter, olive oil, 1 teaspoon salt, and 175ml lukewarm water in a medium bowl. Add the flour and mix to form a rough dough. Cover and leave to rise in a warm place overnight.
  2. Steps 2Turn the dough out onto a work surface and divide it in half (it will be a bit sticky). Roll each portion into a rough ball and drop separately into a greased (preferably) cylindrical container or bowl (the rounder the balls the easier they will be to shape later). Cover and leave at room temperature for 30 minutes, then refrigerate for at least 24 hours (or up to 5 days).
  3. Steps 3About 30 minutes before baking the pizza, remove the dough from the refrigerator and let it come to room temperature. For the topping, slice the potatoes into 1/2-inch slices (ideally using a slicer or food processor with the slicing attachment). Bring a small saucepan of water to a boil. Cook the potato slices for 4 minutes or until tender. Drain and pat dry with kitchen paper. Transfer to a bowl, drizzle with oil and stir gently to distribute.
  4. Steps FourIn another small bowl, combine the crème fraîche, Parmesan, and seasonings.
  5. Steps FivePreheat the oven to its highest temperature (ideally 260°C, fan 240°C, mark 9) with a baking tray lined in it. Dust a work surface with flour and press one sheet of dough into a roughly 27cm circle.
  6. Steps 6Remove the preheated baking sheet from the oven and carefully place the pizza dough on top. Working quickly, spread half of the crème fraîche mixture over the top, leaving a 1-2cm gap. Top with half the potato slices and sprinkle with Gorgonzola.
  7. Steps 7Season and bake in the oven for 7-8 minutes or until the crust is puffed and golden. Transfer to a board and sprinkle with half the dill leaves. Repeat with the remaining base and toppings. Slice and serve.