To start your Potato and Blue Cheese Pizza, mix 3 cups of bread flour, 1 teaspoon of sea salt, and 1 packet of active dry yeast in a large bowl. Gradually stir in 1 1/4 cups of room temperature water until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 8-12 hours.

Once your dough has risen beautifully, preheat your oven to 400°F (200°C). In a well-heated skillet, add a drizzle of olive oil, then toss in thinly sliced onions with a sprinkle of salt and pepper. Sauté the onions for about 8 minutes until they become soft and translucent. Add fresh thyme during the last minute.

Slice your preferred firm potatoes, like Yukon gold or fingerlings, and drizzle them with olive oil, sea salt, and thyme. Spread them out on a baking sheet and roast them in the oven for 15 minutes or until tender and lightly golden.

Preheat your broiler and get a cast iron skillet hot on the stovetop. Once the dough has rested, turn it out onto a floured surface and divide it into rounds. Carefully place each round in the sizzling skillet one at a time. Broil the dough for 1-2 minutes until it’s lightly browned.

When your dough rounds are crisp, brush each with aromatic garlic oil. Layer on the sautéed onions, roasted potato slices, and sprinkle generous crumbles of blue cheese on top.

Return the assembled pizzas to the broiler for a quick finish. Monitor closely as they cook for about 2-3 minutes, until the blue cheese is melted and bubbly. Carefully remove them from the oven.