Amanda gets to work on the dough, which calls for both all purpose flour and semolina.

Semolina is typically used in pasta. Isn't it pretty?

TasteFood has you mix the yeast with lukewarm water, and a little flour and semolina. After 30 minutes, it looks like this.

Living proof that oil and water just don't mix.

Amanda loves dough.

And this one is really gorgeous.

We let it rest until it doubled in size -- which only took us about an hour. It was hot in Amanda's kitchen.

Amanda fills a big pot of water to blanch the broccoli rabe.

You just want to blanch it for about 30 seconds -- any more, and it will be overcooked (you cook it twice more).

Thinly sliced (1/8 inch) potatoes get dressed with olive oil and salt before going into the oven to soften and crisp.

Broccoli's ready! Time for an ice-cold bath to stop the cooking.

Confession: we ate the three darkest potato "chips."

Punching down the dough before the second rise.

After rise #2, TasteFood has you divide the dough into two discs and let them rise for a final 30 minutes. We won't mention what these reminded us of.

The blanched broccoli rabe gets a rough chop.

And a quick sauté in olive oil with garlic and crushed red pepper.

Voila! Our dough is ready to be rolled out.

Amanda is the expert dough roller.

Now she's just showing off.

Our favorite step: after brushing the dough with olive oil, you rub it all over with a crushed garlic clove. This perfumes the entire crust.

A layer of fresh mozzarella goes on first, creating a creamy base. Then, potatoes.

The broccoli rabe is strewn on top.

Followed by a healthy dose of fresh rosemary leaves and some pecorino.

Pierino calls for 3 cups of flour (450 grams) but our 3 cups of flour weighed 395 grams. We decided to go with that weight.

The dough begins coming together. Once it did, we let the mixer do the kneading. The dough then rests overnight in the fridge.

Chopping anchovy.

The aromatics: onion, garlic and anchovy.

Now sizzling away in olive oil.

Merrill crushed the tomatoes in her hands as she added them to the aromatics.

Pierino's sauce is gorgeous.

We then put the sauce through the food mill.

Don't forget to scrape the pulpy bits into the sauce.

The dough is very elastic -- takes a bit of elbow grease to roll it out thin. The nice part is that it's a silky dough and needs barely any flour for rolling out.

Merrill spreads the sauce on top.

The buffalo mozzarella.

Painting the edge of the dough with olive oil.

Sliding the pizza onto the baking stone.