DOUGH 1. Pour warm water into a bowl. Add sugar and yeast. Stir gently and let stand for 5–10 minutes until foamy. 2. In a large bowl, combine flour and salt. 3. Add the yeast mixture and olive oil to the flour. 4. Mix with a spoon until a rough dough forms. 5. Transfer dough to a lightly floured surface. Knead for 7–10 minutes until smooth, soft, and elastic. 6. Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 45–60 minutes, until doubled in size. 7. Punch down the dough. Shape into a ball and let rest 10 minutes before stretching. TOPPING 8. Preheat oven to 475–500°F (245–260°C). Place a baking stone or baking sheet inside to preheat. 9. Wash tomatoes and slice thinly. Lightly salt and set aside. Slice or tear mozzarella and pat dry. 10. Stretch dough into a 10–12 inch circle on parchment paper. 11. Spread tomato sauce evenly, leaving a small border. 12. Distribute mozzarella over the sauce. Arrange tomatoes on top. Drizzle lightly with olive oil and sprinkle oregano if using. 13. Transfer pizza (with parchment) onto the hot surface. Bake 8–12 minutes until crust is golden and cheese is bubbling. Remove from oven. Add fresh basil if desired. Slice and serve immediately.

   1. Peel and finely grate the potatoes and onion. 2. Squeeze out excess liquid from the grated potatoes into an empty bowl. Place squeezed potatoes in a large bowl. Check the bowl with potato juice. Once the water settles, you should find starch has settled at the bottom of the bowl. Carefully drain liquid and return starch to shredded potatoes. 3. In a bowl, mix the grated potatoes with the egg, flour, salt, and pepper. 4. Heat oil in a pan, then spoon small portions of the mixture into the hot oil, flattening them into pancakes. 5. Fry until golden brown on both sides. 6. Serve hot with sour cream.