Gather all ingredients.

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.

Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in an electric mixer bowl.

Add water and mix on low speed until it comes together. Add the potato and increase speed to medium until dough is stretchy.

Coat the bottom of a baking sheet with remaining oil. Place the dough on the baking sheet and spread it out.

Cover the dough with oil-coated plastic wrap. Let rest at room temperature for 2 hours.

Preheat the oven to 450 degrees F. Heat 1/4 cup olive oil in a skillet, add garlic, and cook for 2 to 3 minutes.

Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes, combine for 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season with salt and pepper. Blend for chunkiness.

Remove the plastic wrap and adjust the pizza dough if necessary. Spread 1 cup of sauce over the crust. Coat the top with 1/2 of the cheese.

Bake in the oven for 5 minutes. Add mozzarella and more sauce, followed by remaining cheese.

Bake until the crust is browned and cheese is melted, about 10 minutes. Cool for 5 minutes before cutting.