Proof the yeast: In a small bowl mix together the buttermilk, olive oil, honey, and water. Sprinkle in the yeast. Stir once, and let sit in a warm place until it’s nice and foamy, about 10 to 20 minutes. If you don’t have foam you do have a problem. Toss it and start over. Either it was too hot, too cold, or the yeast was old. The mix should be about 100-110° when the yeast goes in.

Mix the flour and salt well. Stir in the foamy yeast mix with a wooden spoon quickly, dispersing clumps as much as possible at this point. You will have a wet dough.

Knead the dough. Dust a work surface with flour, I do so pretty liberally. Add about 1/4 cup flour to the dough in the bowl so that you can scrape it onto your work surface. Add more flour as needed, but don’t get trigger happy. The dough will stick at first but just add little bits of flour and keep kneading. Start with about 1/4 cups but add less and less flour as you continue to knead. Add it slowly, don’t be over zealous. You want to end up with a dough that is “just past sticky” and is “threatening to stick to the work surface”. Knead for about ten minutes until you have a smooth, silky dough (not a dry, tough dough).

1st rise. Lightly oil the bottom of a large bowl with the olive oil. Form dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that’s room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size.

Shape the pizzas. Cut dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Either stretch or pull the dough into approximate 6″ rounds, slightly thicker on the rim. I like to use my fists beneath the dough but if it threatens to tear, I lay it out and gingerly pat/pull. But don’t fret, you can patch up holes with a pinch of dough.

Once formed, make sure each pizza isn’t sticking and add flour beneath them if they seem to be. Cover them with a towel and let them rest again for a minimum of 10 and a maximum of 60 minutes.

During the first resting of the crust, prepare the toppings. Heat oven to 375°.

Toss sliced potatoes with 1 Tbsp olive oil and sprinkle to taste with kosher salt and with the rosemary. Roast until soft and crispy on the edges, about 10-15 minutes. More like 20 if you’re using bigger potatoes. Increase heat to 550° and place pizza stone in the oven if using.

Blanch the rapini about 30 seconds and then shock in an ice bath. Drain and cut into bite sized pieces.

Heat 1 Tbsp olive oil in a skillet. Add garlic and red pepper flakes, sautéing until fragrant, about a minute. Add the rapini & a healthy pinch of salt (about 1/2 tsp, but season to taste). Saute a minute or so. Remove from heat. Set aside along with the finished potatoes. Mix the two cheeses to combine.

The oven should now be heated to 550°. ** there is a note in the intro to the recipe about an alternate baking temp

If using a stone, top pizzas on the peel dusted with cornmeal or flour before putting in the oven. If using a baking sheet, top the pizzas on the baking sheet (also dusted with cornmeal or flour).

Switch oven to broil, making sure there is a rack in the middle.

Brush crusts with olive oil. Sprinkle half a cup of cheese on each of the four pizzas as you assemble them. Broil them with just cheese for about 3 minutes or until the cheese is melted and the crust is puffing. Remove from oven and add additional toppings, the rapini & potatoes and an extra quarter cup of cheese along with an egg cracked in the middle if you so choose. Broil until brown (I like dark spots on my crust) and bubbly and the egg white is cooked through about 5-7 more minutes. If it starts to get too dark just turn the oven off of broil and back to bake & move the pizza to the lower rack until done.

Remove with a peel if they’re on a stone, slice, and serve!