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Ingredients
  • subheading: 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
  • subheading: Sauce:
  • ¼ cup extra-virgin olive oil
  • 6 medium garlic, crushed
  • 1 (28 ounce) 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
  • 10 ounces grated Parmigiano-Reggiano cheese, divided
  • 2 cups shredded mozzarella cheese
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