In a deep plate, mash the potato well with a fork, crumble the yeast over it, add some of the water and mix everything into an even paste. Put the flour with the salt and the rest of the water in a bowl, add the yeast mashed potatoes and work everything into a smooth dough. It should be quite soft, but it should come off the edge of the bowl well. Let the dough rise for one to one and a half hours, divide and pull out or roll out on 2 trays greased with olive oil and top as desired.
Heat the oven to the highest temperature and bake on the lowest rack so that the dough is crispy at the bottom and stays soft at the top. Check after 10 minutes, it can burn quickly, depending on the oven, otherwise the pizza should be ready after 15 minutes.
Also tastes pure as focaccia, sprinkled with olive oil and coarse salt to taste.
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