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
1serving olive oil cooking spray
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