If using a wood oven, light a fire in the oven 1 hour before you want to cook the first pizza. If using a home oven, place a baking steel or pizza stone in the oven and preheat it to its highest temperature for at least 30 to 40 minutes.

Bring a small pot of salted water to a boil. Meanwhile, using a mandoline or sharp knife, slice the potatoes into thin rounds. Once the water is boiling, add the potatoes, stirring to ensure they don’t stick together. When they’re tender but not yet falling apart, 4 to 5 minutes, drain and let cool.

Stretch the dough, then place it on a lightly dusted pizza peel.

If cooking in a wood oven: Drizzle the dough with garlic oil, leaving a ½-inch (1.25 cm) border, then sprinkle with the mozzarella. Evenly distribute the gorgonzola over the pizza, then layer the potato slices over top in a single layer. Sprinkle with the black pepper and flaky salt. Follow the instructions on p. 339 for cooking. Remove from the oven and drizzle with the olive oil. If cooking in a home oven: Drizzle the dough with garlic oil, leaving a ½-inch (1.25 cm) border, then sprinkle with the mozzarella. Evenly distribute the gorgonzola over the pizza, then layer the potato slices over top in a single layer. Sprinkle with the black pepper and flaky salt. Carefully slide the pizza onto the preheated steel or stone. Bake for 6 to 8 minutes, or until the cheese is melted and the crust is browned. Remove from the oven and drizzle with the olive oil.