Make the crust:

• Place the yeast and the warm water in a large bowl or the bowl of a stand mixer. Let the yeast "flower" so you know it's alive.
• Add three cups of the flour and mix gently until everything is combined. Add two more cups and salt knead gently until you have a slightly tacky but not very sticky dough. If needed, add the extra half cup of flour. I didn't need it. Bianco does the kneading by hand, but I did it in my stand mixer. If you use a stand mixer, mix on your lowest speed setting. 
• After the dough comes together, remove it to a floured surface and knead it by hand. To do this, slap the dough down and stretch the dough in opposite directions with both hands and then fold over. Do this approximately 15 times. Use a dough scraper to make it easier to gather the dough.
• Finish by kneading by hand for about 10 minutes until you have a smooth ball of dough.
• Place the dough in a lightly oiled bowl, turning once to coat the top with oil. Cover with cling wrap and place in a warm spot to double, about two hours.
• After the dough has risen, remove it to a floured surface and divide it into four equal pieces. Shape each into a ball and cover lightly with flour. Cover with a kitchen towel and let the balls stand for another hour. I found that this makes it really easy to handle the pizza dough, and develops lots of flavor.
• About an hour before making your pizza, heat your oven to the highest setting -- it's 500 degrees F in my oven. Place a pizza stone or unglazed ceramic tiles in the middle rack, if you have them. 
• While the oven is heating and the pizza dough is resting, make the fingerling potatoes. Toss the potatoes with olive oil, salt and pepper in a bowl, and spread in a single layer on a baking sheet, cut side down. Your oven is already heating, so use it to roast the potatoes. Put them in for 15 minutes and remove when fork-tender and golden.
• Make the pesto by placing all the ingredients in a food processor and processing into a coarse paste. It will seem a little dryer than pesto because we aren't using much olive oil, but that's okay.
• Before you start shaping your pizza, wrap two of the balls of dough in cling wrap and place them in ziploc bags and refrigerate for another day.
• Shape the remaining two balls of pizza dough into round or rectangular pizzas using your hands. Here's how Bianco describes it, and I tried to follow directions pretty closely: Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round.
• I baked my pizza on a baking sheet. Place the shaped crust on the sheet and add the toppings. I smear on half the pesto on each pizza, then lightly press in the fingerlings. Bake in the hot oven for 10 minutes or until crisp and golden. If you have a pizza peel, you could bake directly on the pizza stone.
• Remove the pizza from the oven and add the cherry tomatoes and parsley. Slice and serve hot.