Steps

• PIZZA DOUGH
  Start by dissolving the fresh yeast in the warm water with the sugar. Let it dissolve and set aside.
  Meanwhile, mix the flours and form a well on your work surface or in a large bowl. Add the olive oil and the water with the dissolved yeast.
  Work everything together until you obtain a soft, smooth dough. Then add the salt.
  After about 15 minutes the dough should be soft but also elastic.
  Form into a ball, cover with a kitchen towel or plastic wrap and let it rise in a warm place, away from drafts, for 2 hours or at least until the dough has doubled in size.

  Once the dough has risen, deflate it and transfer it to a greased rectangular baking pan. Stretch the dough leaving slightly higher edges, cover with plastic wrap and let rise for another 1 hour.

• FILLING
  While the dough is rising, start preparing the topping.
  Peel the potatoes and slice them about 2 mm thick (about 1/16 inch). Put water in a pot and when it starts to boil, immerse the potato slices.
  Cook for 2 minutes, then drain and place them in a bowl of cold water to stop the cooking.
  Meanwhile, clean the mushrooms and trim some of the stems. In a large frying pan, sauté the garlic with 2 tablespoons of oil, add the mushrooms in a single layer, and cook 5 minutes per side, seasoning with salt and pepper.
  Once all the ingredients are ready, proceed to assemble your pizzas.

• BAKING
  Season the pizza base with salt and oil. Then add the diced and well-drained mozzarella, the potatoes (season them with a little salt) and the mushrooms. Finish with a good drizzle of oil, a pinch of salt and a sprinkle of Parmesan.
  Bake in a preheated oven at 482°F for 8 minutes placing the pan on the bottom rack. Then bake another 8 minutes on the second-to-last rack, until the edges are a nice golden color.

  For better baking results I recommend placing a small pot of water in the oven to create the right humidity for the pizza to rise.