Cook potato in 2 c. boiling water 20 min. or until very tender. Drain, reserving 1 cup cooking liquid. Let cooking liquid cool until very warm. Mash potato, reserving 1 cup. Combine 1/2 cup flour and yeast in a bowl; stir well. Combine reserved mashed potato, reserved very warm cooking liquid, and honey; stir into yeast mixture. Let stand 10 min.
Place 3-1/2 cups flour and salt in a food processor, and pulse 2-3 times. With processor on, add potato-yeast mixture and oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 20 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coast top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface; knead 3-4 times. With floured hands, divide dough into 6 portions (or 2 large pizzas); form each into a ball (dough will be sticky). Cover dough; let rest 15 minutes. Pat each ball into a 9" circle on large baking sheets sprinkled with cornmeal. Top and bake according to recipe.
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