In a stand mixer or large bowl mix the yeast, honey and water. Let stand 10 minutes or until it begins foaming.
Add 1 TBSP of the oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Oil a rimmed 18x13 baking sheet with the other 2 TBSP of olive oil.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place on the oiled baking sheet, flip the dough around a couple times to cover in oil.
Loosely cover the dough and put in a warm place until doubled in size, 30 to 45 minutes.
PIZZA ASSEMBLY:
Preheat your oven to 450°F.
Stretch your dough to fit the baking sheet making sure the dough reaches the edges of the pan.
Drizzle 2 TBSP of the olive oil on the top of the dough and set aside.
Slice the potatoes into very thin slices, about 1/16 inch, using a mandoline or vegetable peeler and place in a large mixing bowl.
Add the remaining 2 TBSP of oil, the 1 tsp dried rosemary, the 1/2 tsp kosher salt, and the 1/4 tsp freshly ground pepper to the bowl and toss with the potatoes until evenly coated.
Place the potato slices on the dough in a single layer slightly overlapping them, sprinkle the mozzarella cheese over top.
Bake in the preheated oven for 15 to 17 minutes or until the bottom crust is golden brown.
Remove the pizza from the oven, place on a cutting board, slice and serve.
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