No-knead dough recipe adapted from
Serve Yourself by Joe Yonan, from an original recipe by
Jim Lahey.
The main thing to remember when making these individual pizzas is that the skillet is very, very hot. I’ve actually written down on a notepad “HOT PAN” in large block letters, and kept it next to my work area to remind me so I don’t touch something that’s hot that doesn’t look it.
When making a lot of pizzas at once, especially if I have guests, I pre-bake the dough slightly (as I did here) so I’m not struggling with it and making a mess when friends arrive. If you’re having company, you can also have the dough rounds topped with the potatoes and cheese, then just bake them off right before serving, since they only take a few minutes under the broiler to finish.
Because potatoes star in these pizzas, try to find flavorful varieties. Often greenmarkets have farmers who grow specialty potatoes and those are worth seeking out since they’re a lot tastier than commercial varieties.