In large pot, cover the potatoes with cold water. Add 1 tablespoon salt. Bring the water to a boil over high heat and cook the potatoes at a boil until they are tender, about 10 to 12 minutes. Drain well and let the potatoes cool slightly. When the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large puree in a large bowl. Dissolve the yeast in warm water according to the package directions. Add the flour and yeast to the bowl with the potatoes. Mix with hands to combine well.
Turn out onto a lightly floured work surface and continue kneading until you achieve a smooth dough (adding more flour if necessary). Once the dough is well kneaded and smooth, place it in a large bowl, and cover with a damp kitchen towel. Place the bowl in a warm spot and let proof until doubled in size (1 to 2 hours).
Preheat oven and baking tile to 475 degrees F.
After the dough has rested, use a sharp knife to cut the dough into 2 pieces, 1 slightly larger than the other. Flour the work surface and using a lightly floured rolling pin, roll out (alternatively you can pat the dough with your hands) into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt.
Combine ricotta and oil in a small bowl. Using 2/3 of the ricotta, smear a layer of ricotta onto dough. Top with a layer of salami. Cover the pizza with the second portion of dough, using your finger to crimp seal the edges shut. Spread the remaining ricotta over the top of the second dough layer and score top. Season, to taste, with salt and pepper. Bake until golden brown, about 25 minutes.
Recipe courtesy of Mario Batali