This Long Island-style grandma pizza features a homemade savory sauce and cheese topping that's a great alternative to delivery!
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
439 Calories
Recipe Instructions
Step 1
Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
Step 2
Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
Step 3
Gather all ingredients.
Step 4
Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer.
Step 5
Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
Step 6
Coat the bottom of a lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge.
Step 7
Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
Step 8
Preheat the oven to 450 degrees F (230 degrees C). Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned.
Step 9
Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper. Mash or blend with an immersion blender to achieve a chunky consistency.
Step 10
Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese.
Step 11
Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.
Ingredients
1 tablespoon white sugar
3 cups bread flour
2 teaspoons kosher salt
2 cups shredded mozzarella cheese
2 tablespoons onion powder
2 teaspoons dried oregano
2 tablespoons tomato paste
1 (.25 ounce) package rapid-rise yeast
1 serving olive oil cooking spray
1 medium russet potato, peeled
6 medium garlic, crushed
1 (28 ounce) can whole peeled San Marzano tomatoes
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
