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Preparation

Oven Temperature: 550-575 degrees

1. Steam or boil the potato slices until slightly cooked but not breaking apart. 1-2 minutes. Lay them out in a single layer to cool.
2. Thin the pesto with the olive oil so you can spread it on the dough easily.
3. Open up the dough balls to about 9-11 inch skins.
4. Arrange pesto, potato, and cheeses on the crust. Place the pies in the raw landing zone of the oven.

Flame Height: 3.6

1. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board.