STEP 1 Place flour, yeast, salt and olive oil into the bowl of a stand mixer fitted with a dough hook. Mix on medium speed, slowly adding the water until a dough forms.
STEP 2 Transfer to an oiled bowl, cover with clingfilm and allow to prove for one hour or until doubled in size.
STEP 3 Knock back the dough and divide it into 3 portions. At this stage, the dough can be stored in separate oiled containers in the refrigerator for up to 3 days. Bring to room temperature before rolling out.
STEP 4 Preheat oven to 190C. Allow dough balls to prove on a floured bench covered with clingfilm.
STEP 5 Meanwhile, thinly slice the potatoes, place them into a bowl, drizzle with 2 tbsp olive oil and season with truffle salt and pepper.
STEP 6 Line two baking trays with baking paper and place the potatoes in a single layer.
STEP 7 Cook until just softened, about 10 minutes.
Increase the oven to its maximum temperature (usually 250C in a domestic oven) and place a pizza stone onto the bottom shelf.
Stretch out the pizza dough on a lightly floured bench, place it onto an upside-down baking tray dusted with semolina (this allows for ease of transferring onto the pizza stone)
Drizzle the base with olive oil and sprinkle with parmesan.
Place the potato slices onto the base, leaving a 1cm border for the crust.
Dot with pieces of mozzarella and drape over the pancetta.
Carefully slide the pizza onto the stone and bake for 8 minutes, adding the sage leaves for the final 2 minutes of cooking.
Serve the pizza seasoned with extra truffle salt.