Step 1

For the Dough

Step 2

In a stand mixer, add water, yeast, salt, and flour. Set the stand mixer on the slowest speed and knead for 12 minutes.

Step 3

Remove the dough from the mixer to a bowl and let it rest for 30 minutes. For the next 2 hours, every 30 minutes, perform a set of coil folds.

Step 4

After 4 sets of coil folds, divide the pizza dough into 220-240 g pieces and round each one into a tight ball. Place the balls in a container with space for proofing and place in the fridge for 24-72 hours.

Step 5

For the Bechamel Sauce

Step 6

Bring the milk to a gentle boil and remove from heat.

Step 7

In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth.

Step 8

Cook, stirring constantly, until the mixture turns golden, about 3 minutes. Increase the heat to medium-high and slowly add the milk, whisking continuously.

Step 9

Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering until the mixture just begins to thicken. Remove from heat and set aside.

Step 10

When ready to make the pizza, remove the pizza dough from the fridge 1 hour before baking to allow it to reach room temperature.

Step 11

30 minutes before baking, preheat your pizza oven to 420°F (215°C).

Step 12

Transfer the pizza dough onto a floured surface, trying to keep the air in the dough without deflating it.

Step 13

Open the pizza dough from the center out, leaving the edges puffed and untouched.

Step 14

Add 2 tbsp of bechamel sauce to the center of the opened dough and spread evenly. Add the thinly sliced potatoes and sweet potatoes.

Step 15

Add pieces of mozzarella cheese and oregano leaves. Drizzle olive oil and sprinkle sea salt and black pepper on top.

Step 16

Gently and quickly, transfer the pizza to the peel and slide it into the oven.

Step 17

Rotate and turn as needed. Total bake time should be 1:30-2 minutes.

Step 18

Remove from the oven, and add Pecorino Romano on top.

Step 19

Slice and serve hot.

Step 20

YASSS!