Stir together the flour, yeast, salt and sugar in a bowl.

Add water and mix it all together until just blended without any dry spots.

Ensure you don't mix it too much. once everything is mixed in, cover the dough and let rise at room temperature for 2 hours.

Mix the salt into the bowl of water.

Peel the potatoes and then wash them.

Using a knife or mandoline and slice the potatoes very thin.

Add the sliced potatoes into the salted water. This will keep them from oxidizing.

Let them soak in the brine mixture for an hour or so.

The potatoes will look soft after this soak.

Drain the potatoes and pat them dry using a kitchen towel.

In a medium size bowl, toss the potatoes,oil, onions, garlic rosemary and chilli flakes.

Tip the dough out of the bowl onto a lightly floured surface and cut it in half.

Brush a baking sheet with olive oil or use parchment ( I used parchment to reduce the quantity of oil ) Then tip half of the dough on the pan.

Stretch it out to the edges. And work it out all over the pan. This will be a very thin layer of crust, so it might tear. In that case pinch the tears back together and keep stretching it out.

Spread half of the potato mixture evenly over the dough and double up the potatoes on the edges.

Do the same thing with the other half of the dough and bake at 450*F for 30 minutes.

Do preheat the oven at least 15 minutes prior to baking.