Homemade Grandma Pizza

Gather all the necessary ingredients beforehand.

Boil a large pot of water and submerge the potato, covering it completely. Bring the mixture to a rolling boil before reducing the heat to a low-medium setting and letting it simmer for approximately 20 minutes, or until it reaches your desired level of softness. Drain the water and mash the potato to a smooth consistency, allowing it to cool down to room temperature for 15-20 minutes.

Combine the flour, brown sugar, salt, yeast, and 2 tablespoons of oil in a large bowl. Using an electric stand mixer, gradually add water while mixing on low speed until the ingredients come together in a cohesive mass. Ensure that there is no dry flour remaining at this stage.

Add the mashed potato to the mixture, increasing the speed to medium and continuing to mix until the dough becomes stretchy.

Preheat your oven to 450 degrees F (230 degrees C). In a cold, 8-inch skillet, heat 1/4 cup of olive oil over medium heat. Add minced garlic and cook for 2-3 minutes, stirring occasionally. Reduce the heat to low and continue cooking until the garlic is lightly browned.

In a separate bowl, combine the remaining ingredients: tomatoes, tomato paste, onion powder, oregano, and red pepper flakes. Mix these together for approximately 2 minutes before adding sugar and stirring to combine. Finally, add fresh basil leaves and season the sauce with salt and pepper.

Using an immersion blender or a masher, achieve your desired level of chunkiness in the sauce. Remove the plastic wrap covering the dough and make any necessary adjustments to ensure it fills the baking sheet evenly.

Spread 1 cup of the prepared sauce over the dough, leaving a 1-inch border around the edges. Sprinkle half of the Parmigiano-Reggiano cheese over the top.

Place the pizza in the preheated oven and bake for 5 minutes. Remove it from the oven and evenly distribute the remaining mozzarella cheese over the entire surface. Add more tomato sauce randomly, followed by the final sprinkle of Parmigiano-Reggiano cheese.

Return the pizza to the oven and bake until the crust is well browned and the cheese is melted, with a lightly browned appearance in spots. Remove it from the oven after approximately 10 minutes and let it cool at room temperature for 5 minutes before cutting.