Loaded baked potato pizza

Weigh the bread flour, yeast, salt, olive oil and 270 g water into a bowl and combine; scrape down with a flexible scraper and press until homogenous. No kneading.

Oil a lidded tub, put the dough in, cover and leave somewhere comfortable for 15 minutes.

With a wet hand give a bowl fold, folding from the outside to the inside all around; rest 15 minutes.

Give a second bowl fold, stretching and pressing into the centre, then invert.

Let rise an hour to an hour and a half, covered.

Oil a 13 by 18 half sheet tray with olive oil; release the dough into it with as little deforming as possible.

Press and gently stretch toward the corners until it resists; cover with an inverted sheet tray and rest about half an hour.

Finish stretching into place; cover and rest a little longer to rise.

Slice the potatoes and onions thin; toss with chili flakes, salt and olive oil.

Ease the dough back into the corners with the fingertips; spread the potato topping, then the bacon and the cheese.

Preheat the oven to 500 with a baking stone in it; lower to 450 when the pizza goes in and bake 25 to 30 minutes until golden.

Take the pizza out of the pan straight away so the crust does not soften.

Top with slightly thinned sour cream and chives while warm; cool a minute and cut.