Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home
"For the science behind this recipe, check out the full article here. Note: To make without a stand mixer, combine flour, salt, yeast, sugar, and 2 tablespoons olive oil in a large bowl along with the cooled riced potato along with 11.25 ounces water and stir together vigorously with a wooden spoon until homogeneous, about 3 minutes. Cover bowl with plastic wrap and allow to rest at room temperature for at least 8 hours and up to 15. Continue with step 3 as directed...."
INGREDIENTS
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For the Dough
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1 medium russet potato, about 7 ounces
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15 ounces (3 cups) all-purpose flour
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1/2 ounce (about 2 teaspoons) kosher salt
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1/4 ounce (about 1 1/2 teaspoons) rapid-rise yeast
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1/2 ounce (about 3 teaspoons) sugar
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1/2 cup extra-virgin olive oil
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For the Sauce
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1/4 cup extra-virgin olive oil
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4 medium garlic cloves, smashed
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1 (28-ounce) can whole peeled tomatoes packed in tomato juice, drained (such as Muir Glen)
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2 teaspoons dried oregano
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1/2 teaspoon red pepper flakes
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2 teaspoons sugar
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4 sprigs basil, leaves and stems reserved separately
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Kosher salt
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1/2 pound (about 2 cups) shredded mozzarella cheese
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