Why You’ll Love This Recipe
- Flavorful crust: The addition of mashed potato in the dough creates a crispy, light crust with a slightly chewy interior.
- Savory sauce: The homemade tomato sauce is full of garlic, herbs, and a touch of sweetness, perfectly complementing the cheese and crust.
- Cheese lover’s dream: With both Parmigiano-Reggiano and mozzarella, this pizza is packed with cheesy goodness.
- Simple ingredients: Made with common pantry items and a few fresh ingredients, it’s a perfect pizza for any occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
- 1 medium russet potato, peeled
- 3 cups bread flour
- 3 ½ teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 (.25 ounce) package rapid-rise yeast
- ½ cup extra-virgin olive oil, divided
- 1 ⅓ cups water
- 1 serving olive oil cooking spray
Sauce:
- ¼ cup extra-virgin olive oil
- 6 medium garlic cloves, crushed
- 1 (28 oz) can whole peeled San Marzano tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons onion powder
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 1 tablespoon white sugar
- 4 sprigs fresh basil
- 1 pinch kosher salt and cracked black pepper to taste
Toppings:
- 10 oz grated Parmigiano-Reggiano cheese, divided
- 2 cups shredded mozzarella cheese
directions
- Prepare the dough:
- Place the potato in a large pot, cover with cold water, and bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain, mash the potato, and let it cool for 15–20 minutes.
- In a bowl of an electric stand mixer, combine flour, brown sugar, salt, yeast, and 2 tablespoons olive oil.
- Add the water and mix on low speed until it comes together, then add the mashed potato. Increase speed to medium and mix until the dough is stretchy.
- Coat a lipped baking sheet with the remaining olive oil. Place the dough on the baking sheet and spread it out to the edges.
- Cover the dough with plastic wrap (coated with cooking spray) and let it rest at room temperature for 2 hours.
- Make the sauce:
- Preheat the oven to 450°F (230°C).
- Heat ¼ cup olive oil in an 8-inch skillet over medium heat. Add garlic and cook for 2–3 minutes. Reduce heat to low and cook, flipping the garlic until lightly browned.
- Add the tomatoes, tomato paste, onion powder, oregano, and red pepper flakes. Stir and cook for 2 minutes. Add sugar and cook for another 2 minutes.
- Stir in the basil, then season with salt and pepper. Mash the sauce with a fork or blend using an immersion blender to achieve a chunky texture.
- Assemble the pizza:
- Once the dough has rested, remove the plastic wrap and adjust the dough to fill the pan.
- Spread 1 cup of the sauce over the dough, leaving a 1-inch border. Sprinkle half of the Parmigiano-Reggiano cheese over the sauce.
- Bake in the preheated oven for 5 minutes.
- Top and bake:
- Remove the pizza from the oven, then sprinkle the mozzarella cheese evenly over the entire pizza.
- Add more tomato sauce in random dollops over the cheese and sprinkle the remaining Parmigiano-Reggiano cheese on top.
- Return to the oven and bake for 10–12 minutes, or until the crust is golden brown and the cheese is melted and lightly browned in spots.
- Cool and serve:
- Let the pizza cool for about 5 minutes before cutting into squares and serving.
Servings and timing
- Servings: 12
- Prep time: 30 minutes
- Cook time: 50 minutes
- Additional time: 2 hours 20 minutes (for dough resting)
- Total time: 3 hours 40 minutes
Variations
- Meat toppings: Add cooked sausage, pepperoni, or any of your favorite meats for a heartier pizza.
- Vegetarian: Add vegetables like bell peppers, mushrooms, or olives for extra flavor and texture.
- Cheese options: Substitute mozzarella with other melting cheeses like provolone or fontina for a different flavor profile.
- Garlic boost: For an extra garlicky flavor, roast the garlic cloves before adding them to the sauce.
storage/reheating
- Storage: Store leftover pizza in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–12 minutes, or until heated through. You can also microwave it for 1–2 minutes, though the crust won’t be as crispy.
FAQs
1. Can I use a different type of flour?
You can substitute bread flour with all-purpose flour, though the texture may be slightly different.
2. What if I don’t have San Marzano tomatoes?
Any high-quality canned whole tomatoes can be used. You can also substitute with crushed tomatoes if needed.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Just let it come to room temperature before using.
4. Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free flour blend in place of bread flour, but the texture may vary slightly.
5. Can I skip the potato in the dough?
The potato adds a unique texture and moisture to the dough, but if you’re in a pinch, you can try using an additional ¼ cup of water to replace it.
6. Can I use store-bought pizza dough?
Yes, store-bought dough can be substituted, but homemade dough will give the pizza a more authentic, rustic flavor.
7. What can I do if I don’t have a lipped baking sheet?
If you don’t have a lipped baking sheet, you can use a regular baking sheet, but make sure the dough is spread evenly to avoid spillage.
8. Can I add fresh tomatoes to the sauce?
Yes, fresh tomatoes can be added to the sauce for extra sweetness and freshness. Just make sure to cook them down well before blending.
9. How do I make the crust extra crispy?
To get a crispier crust, you can bake the pizza for an additional 3–5 minutes at the end, or even use a pizza stone for baking.
10. Can I add more sauce?
Feel free to add extra sauce to the pizza if you prefer a saucier pizza, just be careful not to overwhelm the crust.
Conclusion
Grandma Pizza is a simple yet delicious homemade pizza with a unique potato-based dough and a savory tomato sauce. It’s the perfect way to bring a slice of comfort to your kitchen with a recipe that’s full of flavor and easy to make. Whether you’re a pizza aficionado or just looking for a fun family dinner, this pizza is sure to be a hit!
Grandma Pizza
- Total Time: 3 hours 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Grandma Pizza features a rustic-style square crust made with mashed potato, topped with a flavorful tomato sauce, mozzarella, and Parmigiano-Reggiano cheese for a truly comforting and satisfying meal.
Ingredients
Dough:
1 medium russet potato, peeled
3 cups bread flour
3 ½ teaspoons dark brown sugar
2 teaspoons kosher salt
1 (.25 ounce) package rapid-rise yeast
½ cup extra-virgin olive oil, divided
1 ⅓ cups water
1 serving olive oil cooking spray
Sauce:
¼ cup extra-virgin olive oil
6 medium garlic cloves, crushed
1 (28 oz) can whole peeled San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons onion powder
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 tablespoon white sugar
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
Toppings:
10 oz grated Parmigiano-Reggiano cheese, divided
2 cups shredded mozzarella cheese
Instructions
- Prepare the dough:
Place the potato in a large pot, cover with cold water, and bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain, mash the potato, and let it cool for 15–20 minutes.
In a bowl of an electric stand mixer, combine flour, brown sugar, salt, yeast, and 2 tablespoons olive oil. Add the water and mix on low speed until it comes together, then add the mashed potato. Increase speed to medium and mix until the dough is stretchy.
Coat a lipped baking sheet with the remaining olive oil. Place the dough on the baking sheet and spread it out to the edges. Cover the dough with plastic wrap (coated with cooking spray) and let it rest at room temperature for 2 hours. - Make the sauce:
Preheat the oven to 450°F (230°C).
Heat ¼ cup olive oil in an 8-inch skillet over medium heat. Add garlic and cook for 2–3 minutes. Reduce heat to low and cook, flipping the garlic until lightly browned.
Add the tomatoes, tomato paste, onion powder, oregano, and red pepper flakes. Stir and cook for 2 minutes. Add sugar and cook for another 2 minutes.
Stir in the basil, then season with salt and pepper. Mash the sauce with a fork or blend using an immersion blender to achieve a chunky texture. - Assemble the pizza:
Once the dough has rested, remove the plastic wrap and adjust the dough to fill the pan.
Spread 1 cup of the sauce over the dough, leaving a 1-inch border. Sprinkle half of the Parmigiano-Reggiano cheese over the sauce.
Bake in the preheated oven for 5 minutes. - Top and bake:
Remove the pizza from the oven, then sprinkle the mozzarella cheese evenly over the entire pizza.
Add more tomato sauce in random dollops over the cheese and sprinkle the remaining Parmigiano-Reggiano cheese on top.
Return to the oven and bake for 10–12 minutes, or until the crust is golden brown and the cheese is melted and lightly browned in spots. - Cool and serve:
Let the pizza cool for about 5 minutes before cutting into squares and serving.
Notes
Add meat toppings such as sausage or pepperoni for a heartier pizza.
Use vegetables like bell peppers, mushrooms, or olives for a vegetarian version.
Substitute mozzarella with other melting cheeses like provolone or fontina.
For extra garlic flavor, roast the garlic before adding it to the sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
