This isn’t your typical pizza; our Philadelphia Tomato Pie recipe pays tribute to this regional delight of simplicity in this wonderfully simple, thick crust, upside-down pizza!

The Philly Tomato Pie’s Slice of History
The Philly Tomato Pie is as much a part of Philadelphia’s heritage as the Liberty Bell itself. Its roots stretch back to the early 20th century, introduced by Italian immigrants who brought their culinary traditions to America’s shores. The exact origin story is a bit like a well-loved family recipe—everyone has their own version.
Wikipedia references a 1903 New York Tribute article discussing the food that Italian immigrants were eating and discuss a “pomidore pizza” (tomato pie) along with references to a more conventional “salami pie”. It seems this was probably a home-cooked dish at the time.
Based on the citations I found on Wikipedia, the New York Times, and on their website, Iannelli’s Brick Oven Bakery most likely got the tomato pie its commercial start all the way back in 1910.
Another name that often pops up in the savory saga of the tomato pie: Sarcone’s Bakery. Opening the doors in 1918, Luigi Sarcone was right on the heels of Iannelli.
And if neither of these was actually first, it could be that the Scalea sisters (Mary and Lena) who first invented it, as the Gaeta Bakery claims these two started serving the tomato pie in 1932.
Another pizzeria with a similarly long pedigree is Tacconelli’s Pizzeria. According to their website, Giovanni Tacconelli immigrated to Philly from Chieti, Italy (on the coast opposite from Rome) in 1918. After WWII, went from being a bread baker to making “old world tomato pies”. But at 1946, it would seem he wasn’t the first to bring this pie to market.
Regardless of who really got it started, most likely this pizza is a derivative of the Sicilian Sfincione pizza because of the thick crust and the fact that the only cheese on it is grated hard cheese (pecorino vs. parmesan). Then again, Tacconelli is originally from a town closer to Rome – so maybe his version is more inspired by the Roman pizza al taglio?
Where to Get Tomato Pie in Philly?
I really enjoyed this article on PhillyMag.com that talks about this pizza and gives recommendations for a number of places to try it out today. All of the ones above are still in business, although some only sell commercially.
What Makes the Philadelphia Tomato Pie Great?
The Foundation: The Crust
The crust of a Philly Tomato Pie is where the magic begins. It’s thicker than your standard pizza dough, with a focus on creating a soft, chewy base that can stand up to the weight of the sauce. The secret? Flour. But not just any flour—the key is in using a high-gluten flour. This gives the dough its structure and chewiness. For the home chef, look for “bread flour” as your go-to. This flour makes all the difference in achieving that iconic texture that defines a Philly Tomato Pie.
The version we’ve made uses a fair bit of yeast for a quick-developing dough (1 hour). But you certainly can substitute for a longer developing crust, such as our 48 hour pizza dough.

The Heart: The Sauce
Ah, the sauce! Or, should I say the “red gravy”?
Regardless of what you call it, this does set the Philly Tomato Pie apart from many of its pizza cousins. The sauce is thick, hearty, and simmered to perfection. It’s made with crushed tomatoes and a blend of herbs reminiscent of a garden in the home country: basil, oregano, and garlic play leading roles. But what truly makes it unique is the sweet and savory balance, often achieved by a touch of sugar that rounds out the acidity of the tomatoes. This sauce is generously spread over the crust, rich and thick enough to stand on its own.
One important step is to bake on the sauce in two stages – we’ll go over that in the recipe.


Toppings? Let’s Talk Options
Vincent Iannelli (3rd generation at the iconic Iannelli’s Brick Oven Bakery) says you only need three things: “You need a good gravy, a good dough and an amazing oven.” Meaning, you don’t need any other toppings at all!
Thus, traditional Philly Tomato Pie keep it simple: sauce on crust, maybe a generous sprinkle of parmesan.
But the beauty of this dish is its versatility. For those looking to add a bit more, you certainly could go more American and add mozzarella. Or you could go more Sicilian and add anchovies and red onions for some real kick. Or go off an adventure with things like thinly sliced eggplant or a handful of arugula tossed on after baking for a peppery freshness. But the key is to respect the simplicity, so whatever you choose – just don’t overcomplicate it.
Let’s Bake: A Philadelphia Tomato Pie Recipe
While you can certainly use a more advanced dough like our 48 hour recipe, we are providing a quicker version here. This recipe uses instant yeast and some sugar to get the fermentation off to a racing start so that you can have that lovely, puffy crust tonight!
Ingredients for Philly Tomato Pie Recipe
(This recipe is for a smaller 10″ x 12″ pie. For a bigger feast, use a 13″ x 18″ rimmed baking sheet and double the recipe).
- For the Dough:
- 2 cups high-gluten (bread) flour
- 2/3 cups warm water
- 1 tsp sugar
- 2 tsp instant yeast
- 1 1/2 tbsp olive oil
- 1 tsp salt
- For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 1 garlic clove, minced (you can also use 1 teaspoons of pre-minced garlic)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tbsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Pinch of red pepper flakes (nod to the 1903 article)
- Topping:
- 1 1/2 tbsp of Pecorino Romano cheese (optional)
Pizza Instructions:
Dough Preparation
- In a the bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit until foamy (about 5 minutes).
- Slowly add half of the flour and start the mixer on its lowest speed.
- Add the olive oil, and salt.
- Slowly add the rest of the flour while continuing to mix.
- Mix for at least 5 minutes until the dough is smooth.
- Let the dough rest for 5 minutes and mix further on the lowest speed. The dough should pull away from the sides and might still be a bit stuck to the bottom.
- Oil the pan liberally, especially in the center. As a trick, you can leave the very corners (about the size of a quarter) unoiled and when you later spread the dough to fill the pan, it will stick just in these areas, which will help it keep it’s shape.
- Wet one of your hands and invert the dough mixing bowl and help the dough fall into the pan. A dough scraper can be very useful here.
- Flip the dough over so that both sides are oiled.
- Gently press the dough flat in the center of the pan.
- Cover the pan and let it rise for 1 hour.
Stage 2 for the Dough
- Using the tips of your fingers, gently “piano” your fingers into the dough and gently spread and stretch it to expand to the edges of your pan. Don’t force the dough or rip the dough. It has more resting time ahead to continue to expand.
- Cover the dough again and let it rest for another 1 hour, ideally in a warm area in your kitchen.
Making the Sauce
- While dough rises, gently heat olive oil in a saucepan. Add the garlic and stir for 30 seconds before adding the crushed tomatoes. Do not let the garlic burn.
- Next add the sugar, basil, oregano, salt, and pepper.
- Simmer for at least 30 minutes until thickened. Different cans of tomatoes will be different in how watery they are, so it could take more than 30 minutes. Turn the temperature down very low if the sauce is ready before the dough.
- Preheat Oven: To 450°F (232°C) while the sauce is simmering.
Baking Instructions
- Uncover the dough and bake the pizza for 7 minutes before putting on the sauce.
- Rotate the pan and remove from the pizza oven. Use a spoon to apply half of the sauce to the pizza but avoid the outer edges.
- Return the pizza to the oven for 7 more minutes.
- Again, rotate the pan and remove the pizza from the oven. Add the rest of the sauce and cook for a final 7 minutes.
- After cooking a total of 21 minutes, remove the pan from the oven.
- Use a spatula to lift part of the crust and check that it is done on the bottom – it should be dark golden brown. If not, turn off the oven and return the pizza to the oven for a few more minutes.
- When the pizza is cooked, transfer the pizza to a cutting board by using a spatula to separate it from the pan. Do this before the pizza cools.
- Cut the pizza using pizza scissors or a pizza wheel.
- Sprinkle with Pecorino Romano cheese (optional) and serve.
Final Thoughts
The Philly Tomato Pie is a testament to simplicity, tradition, and the joy of sharing good food. It’s a reminder that sometimes, the most delightful flavors come from the humblest of ingredients!





Philadelphia Tomato Pie
Equipment
- 1 12" x 10" Pan
- 1 Stand Mixer (Optional)
- 1 Sauce Pan or Pot
- 1 Bowl scraper (Optional)
- 1 Pizza Scissors (Optional)
Ingredients
For the Dough:
- 2 cups bread flour high-gluten/high-protein
- ⅔ cups water warm (not higher than 110°F)
- 1 tsp sugar
- 2 tsp instant yeast
- 1 ½ tbsp olive oil
- 1 tsp salt
Oiling the Pan:
- 1 tbsp olive oil
For the Sauce:
- 14 oz San Marzano tomatoes 1x 14 oz can (crushed)
- 1 clove garlic clove minced (you can also use 1 teaspoons of pre-minced garlic)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tbsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Pinch red pepper flakes nod to the 1903 article
Topping:
- 1 ½ tbsp Pecorino Romano cheese optional
Instructions
Dough Preparation
- In a the bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit until foamy (about 5 minutes).
- Slowly add half of the flour and start the mixer on its lowest speed.
- Add the olive oil, and salt.
- Slowly add the rest of the flour while continuing to mix.
- Mix for at least 5 minutes until the dough is smooth.
- Let the dough rest for 5 minutes and mix further on the lowest speed. The dough should pull away from the sides and might still be a bit stuck to the bottom.
- Oil the pan liberally, especially in the center. As a trick, you can leave the very corners (about the size of a quarter) unoiled and when you later spread the dough to fill the pan, it will stick just in these areas, which will help it keep it’s shape.
- Wet one of your hands and invert the dough mixing bowl and help the dough fall into the pan. A dough scraper can be very useful here.
- Flip the dough over so that both sides are oiled.
- Gently press the dough flat in the center of the pan.
- Cover the pan and let it rise for 1 hour.
Stage 2 for the Dough
- Using the tips of your fingers, gently "piano" your fingers into the dough and gently spread and stretch it to expand to the edges of your pan. Don't force the dough or rip the dough. It has more resting time ahead to continue to expand.
- Cover the dough again and let it rest for another 1 hour, ideally in a warm area in your kitchen.
Making the Sauce
- While dough rises, gently heat olive oil in a saucepan. Add the garlic and stir for 30 seconds before adding the crushed tomatoes. Do not let the garlic burn.
- Next add the sugar, basil, oregano, salt, and pepper.
- Simmer for at least 30 minutes until thickened. Different cans of tomatoes will be different in how watery they are, so it could take more than 30 minutes.Turn the temperature down very low if the sauce is ready before the dough.
- Preheat Oven: To 450°F (232°C) while the sauce is simmering.
Baking Instructions
- Uncover the dough and bake the pizza for 7 minutes before putting on the sauce.
- Rotate the pan and remove from the pizza oven. Use a spoon to apply half of the sauce to the pizza but avoid the outer edges.
- Return the pizza to the oven for 7 more minutes.
- Again, rotate the pan and remove the pizza from the oven. Add the rest of the sauce and cook for a final 7 minutes.
- After cooking a total of 21 minutes, remove the pan from the oven.
- Use a spatula to lift part of the crust and check that it is done on the bottom – it should be dark golden brown. If not, turn off the oven and return the pizza to the oven for a few more minutes.
- When the pizza is cooked, transfer the pizza to a cutting board by using a spatula to separate it from the pan. Do this before the pizza cools.
- Cut the pizza using pizza scissors or a pizza wheel.
- Sprinkle with Pecorino Romano cheese (optional) and serve.
Notes
Nutrition


Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.