Combine flour and salt in a large bowl.

In a separate bowl add warm water, yeast and honey (or sugar). Let the yeast activate for 5 minutes, it will get foamy on top. If you’re confident you have very fresh yeast, no need to wait.

Add your wet ingredients and olive oil to the flour mixture. Stir to combine. Make sure all the flour is hydrated and you don’t have any dry bits. No need to overly mix.

Cover bowl and let rise for ~5 hours at room temp or overnight in the fridge for best flavor.

Slice potatoes as thinly as possible using a mandoline or a sharp knife. You want them 1-2mm thick.

Soak sliced potatoes in cold water for 30 minutes to remove excess starch.

Drain and pat dry before layering on the pizza dough.

Preheat oven to 500°F (260°C).

Line baking tray with parchment paper and a generous drizzle of olive oil.

Stretch dough to fill tray. Add more olive oil as needed so your hands and dough don’t stick.

Let the dough rise for 20 minutes.

Dimple the dough with your fingertips, drizzle over olive oil, and sprinkle with salt and finely chopped fresh rosemary.

Now we layer on the potatoes! Start layering the sliced potatoes over the dough shingling them so they slightly overlap. Season each layer with salt and a little drizzle of olive oil. Repeat with the remaining potatoes. You should have 3-4 layers in total.

On the final layer, sprinkle over another bit of fresh rosemary and scatter over the finely diced guanciale.

Bake the pizza for 25-30 minutes, rotating halfway through to ensure even cooking.

The potatoes should be golden and crispy on the top and the crust will be a golden brown on the bottom.

Finish with a final scattering of fresh rosemary when the pizza is still hot.

Let the pizza cool for a few minutes then top with freshly grated Parmesan cheese and flaky salt.

Slice and enjoy!