From: Executive chef/owner Kathy Whims, Nostrana, Portland, OR. Yield: 4 pizzas. 1 lb. potatoes, peeled, very thinly sliced 3 Tbsp. extra virgin olive oil 1½ Tbsp. rosemary, fresh, minced as needed, salt and freshly ground black pepper 3 oz. pancetta, cut into ½” dice as needed, flour 2¼ lb. pizza dough 1¼ cup Pecorino Sardo, shredded Pizza Dough: (yields 2¼ lb.) 3 to 3½  cups flour 1 ½ tsp. salt 1 package instant ...

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