For the dough. Using a standing mixer fitted with the dough hook, combine the flour, sugar and yeast. Turn the mixer on at low speed and slowly add half of the warm water, the olive oil and the salt. Add the remaining water gradually until the dough forms a ball (I ended up using only about 1 cup of water total). Mix the dough for 2 minutes at low speed. Increase the mixer to medium speed and mix for 2 minutes more. Turn the mixer back to low and continue to mix for 2 minutes longer. Transfer the dough to a bowl or gallon-sized plastic bag coated with about 1 Tablespoon of olive oil. Cover the bowl with plastic wrap or close the plastic bag, leaving a small opening in the seal so that air can still get in and out. Let dough stand at room temperature until doubled in size, about 1 and ½ hours (or under an hour in my freakishly warm Bangkok apartment).
At this point the dough is ready to be shaped into pizzas or can be punched down and refrigerated for up to three days. Allow it to come to room temperature before forming pizzas.
Making the pizzas. 30 minutes before baking the pizzas, put a pizza stone in the oven and preheat the oven to 500 degrees. Divide the dough into four equal-sized balls. Working with one portion at a time, roll the dough out into an 8-inch circle on a lightly floured surface. Drizzle ½ Tablespoon of olive oil over the pizza and top with 1 tsp. rosemary, a fourth of the sliced potato, 2 Tablespoons blue cheese, and finally, another ½ Tablespoon of olive oil. Bake the pizza until the blue cheese is melted and the crust is golden, about 8 minutes. Take the pizza out of the oven and drizzle lightly with cream and a light sprinkling of parmesan cheese. Return the pizza to the oven until the parmesan cheese is melted, about 2 minutes. Serve immediately.