Tomato Sauce, Nicola Potatoes, Mozzarella, Parmesan, White Onions, Oregano
Chef Ashley Patino of Pizza Bones | Richmond, VA
Yield: 1 pizza
Adapted by StarChefs | February 2026 | Photo: Will Blunt
INGREDIENTS
Dough:
300 grams all-purpose flour
53 grams whole wheat flour
35 grams levain
11 grams kosher salt
4 grams olive oil
Tomato Sauce:
Stanislaus whole peeled tomatoes
Potatoes:
5 Nicola potatoes, thinly sliced
To Assemble and Serve:
All-purpose flour
170 grams shredded whole-milk low-moisture mozzarella
56 grams shredded parmesan
½ white onion, sliced
Fresh oregano
Flaky salt
METHOD
For the Dough:
In a mixing bowl, combine flours, levain, and salt. Using gloved hands, slowly incorporate oil and 250 grams water. Knead until dough comes together and is cohesive. Transfer to an oiled mixing bowl. Cover with plastic wrap and let rest until dough has doubled in size. Transfer to a lightly floured work surface and gently press to deflate. Knead until smooth. Wrap in plastic wrap and refrigerate.
For the Tomato Sauce:
In a Vitamix Commercial blender, purée tomatoes until smooth. Set aside.
For the Potatoes:
In a mixing bowl, combine potatoes and enough water to submerge. Let sit 1 hour. Drain and set aside.
To Assemble and Serve:
Heat oven with pizza stone to 500°F. On a floured work surface, stretch 380 grams Dough into a 14-inch round. Top with 2 ounces Tomato Sauce followed by mozzarella, parmesan, Potatoes, and sliced onions. Bake 13 minutes, or until crust is lightly charred and potatoes are fork-tender. Season with oregano and salt.
