In a bowl, combine all the dry ingredients, then add the water and olive oil. Knead until you obtain an elastic dough that doesn't stick, adding a little more flour, as needed.
Transfer the dough in a bowl, then cover it with plastic wrap or a damp cloth, then let the dough rest for about 1 hour at room temperature.
After one hour, the dough is ready to use. The dough can be made in advance. Just wrap it in plastic wrap, then refrigerate it for up to 48 hours.
For the pizza:
While the pizza dough is resting, place the garlic bulbs in a small ovenproof dish lined with aluminum foil, then brush generously with olive oil so that it penetrates between the cloves. Close the aluminum foil, then bake for 45 minutes at 400°F (200°C).
When the garlic is roasted, press each clove in a bowl to remove the flesh, then mash. Add the fresh cream, chili flakes, salt, and pepper, then mix. Taste and adjust the seasoning. Keep cold until ready to use.
While the garlic is in the oven, place the potato slices in a pot filled with cold water. Bring to a boil, add salt, then cook the potatoes for about 5 minutes or until tender but still firm. Drain and set aside.
When everything is ready, preheat the oven to 450°F (230°C).
On a floured surface, shape the pizza dough. You can cut the ball in half to make two pizzas, or kept as is. Place the shaped dough on a pizza pan or on a baking sheet lined with parchment paper.
Generously spread the garlic fresh cream over the dough, keeping a small amount aside. Lay the potato slices on top, then add the rest of the resh cream. Add the mozzarella cheese, then lay the slices of raclette cheese on top.
Bake for about 20-25 minutes or until the pizza is thoroughly cooked.
