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Ingredients

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• 4 cups (540 grams) all-purpose flour
• 3 teaspoons (8 grams) kosher salt (I’m using Diamond brand; use half of any other ), plus more for vegetables
• 2 1/4 teaspoons or 1 packet (7 grams) instant yeast
• 2 cups (475ml) lukewarm water (between 100 and 115°F, but warm-to-the-touch tap water is fine)
• 6 tablespoons (90ml) olive oil, divided, plus more as needed
• 8 ounces zucchini, sliced very thin
• 8 ounces Yukon Gold potatoes, full-sized or mini, sliced very thin
• 2 ounces salami, cut into thin strips (optional; not shown here)
• Fresh rosemary, to finish
• Flaky sea salt, to finish