Preheat the oven to 400°F (200°C). Arrange the thinly sliced potatoes in a single layer on a baking sheet. Drizzle them with olive oil, sprinkle over about two-thirds of the minced rosemary, and season with a few cracks of salt. Toss gently so each slice is lightly coated, then spread the potatoes back into an even layer. Bake for 15–18 minutes, or until the edges are just beginning to turn light golden brown. They should be mostly tender but not fully crisp, as they will finish cooking on the pizza.

Place a pizza stone on the center rack of the oven and increase the temperature to 550°F, or as high as your oven safely allows. Let the stone preheat for about 1 hour so it becomes thoroughly heated. If you don’t have a pizza stone, prepare a baking sheet instead and preheat the oven to 450°F; there’s no need to preheat the sheet for as long.

Turn the pizza dough out onto a lightly floured work surface. Divide it into two equal portions. Working with one piece at a time, use your fingertips to gently press down the center of the dough, nudging it outward toward the edges. Flip the dough and repeat on the other side, gradually flattening it. To form the crust, push the air from the center of the dough toward the outer edge, then pinch around the perimeter to trap that air and create a defined rim.

Lift the dough onto your two fists and carefully stretch it, rotating as you go, until the base is thin and evenly shaped. Set the stretched dough aside while you prepare to assemble the pizza.

Lightly dust a pizza peel with flour to prevent sticking. Lay the stretched dough on the peel so that one edge of the dough overhangs the peel by about ½ inch. This overhang will help you slide the pizza onto the stone.

Scatter half of the grated mozzarella evenly over the dough, leaving the crust border exposed. Arrange half of the pre-baked potato slices on top of the cheese, overlapping them slightly for good coverage. Sprinkle over half of the remaining minced rosemary, then finish with a light drizzle of olive oil and a pinch of Maldon sea salt flakes, if using, for a delicate crunch and burst of salinity.

To transfer the pizza, place the overhanging edge of the dough onto the hot pizza stone, then in one swift, confident motion, jerk the peel back so the pizza slides fully onto the stone. Bake for 7–10 minutes, depending on your oven and pizza stone, until the crust is deeply golden and the cheese is bubbling and lightly browned in spots.

Use a pair of tongs to gently guide the baked pizza back onto the peel and remove it from the oven. Repeat the stretching, topping, and baking process with the remaining dough, potatoes, cheese, and rosemary. Slice and serve the pizzas hot, with an extra sprinkle of sea salt flakes if desired.