Heat the water in a medium-sized saucepan until simmering. Dissolve 34 grams of salt in it. Add the sliced potatoes and let them simmer for 20 minutes, until almost fully cooked. Drain and set aside.

Chop the asparagus diagonally into 10-centimetre (4 inch) slices and halve the tips lengthwise. In a medium saucepan, bring the water and the remaining 34 grams of salt to a boil. Add the sliced asparagus and blanch for 1 to 2 minutes; remove them from the heat and drain in a colander under cold water to stop the cooking process.

Melt the butter in the still-warm saucepan; in a medium bowl, mix the pre-cooked asparagus, melted butter and sugar. Add the finely chopped tarragon to the asparagus mix.

Fire up your oven and preheat until the stone reaches 400 ˚C (752 ˚F). You can check the stone temperature quickly and easily with an infrared thermometer.

Brush the baking sheet with 13 grams of extra-virgin olive oil. On a floured work surface, shape your dough by pressing and stretching with your hands from the centre outward until it is about  1 ¼ centimetres (½ inch) thick, or about the size of the baking sheet. 

Place the dough on the baking sheet and drizzle the remaining tablespoon of olive oil over the top, then firmly press your fingers into the dough to create dimples while pushing the dough into the corner of the pan.

Top with mozzarella, then evenly layer the potato slices and the asparagus on top.

Bring the heat of the oven down by reducing the fire to a low flame (if you’re using gas, turn it to the lowest setting, and if using wood, control the flame by closing the chimney baffle).

Place your sheet pan at the very front of the oven and cook the pizza for 8 to 10 minutes, or until the top is golden. Make sure to keep an eye on it as it bakes, and rotate the tray every couple of minutes to ensure an even cook.

Take the pizza out of the oven once it’s finished cooking. Top with sliced ham and grated egg yolk, cut, serve and enjoy!