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–+ servings
Philadelphia Tomato Pie

Philadelphia Tomato Pie

Todd Mitchell
A Philly tomato pie boasts a thick, focaccia-like crust and a rich, herb-infused tomato sauce. It is traditionally served at room temperature, making it a perfect for a family gathering or to kick off a party!
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.
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Prep Time 2 hours 45 minutes
Cook Time 25 minutes
0 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American, Italian
Servings 2 People
Calories 810 kcal

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.
    Flip the dough over so that both sides are oiled.
  • Gently press the dough flat in the center of the pan.
    Stretch the dough over most 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.
    Piano the pizza dough.
  • 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.
    Parbake for 7 minutes.
  • 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.
    Apply half of the sauce.
  • Return the pizza to the oven for 7 more minutes.
    After cooking the second 7 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.
    Out of 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.
    Cut the pizza
  • Sprinkle with Pecorino Romano cheese (optional) and serve.
    Philadelphia Tomato Pie

Notes

This pizza fits a 12" x 10" pan. To fit a 13" x 18" sheet pan, double the recipe.

Nutrition

Calories: 810kcalCarbohydrates: 116gProtein: 25gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 4mgSodium: 1524mgPotassium: 897mgFiber: 11gSugar: 13gVitamin A: 492IUVitamin C: 19mgCalcium: 197mgIron: 6mg
Keyword Pan Pizza, Philadelphia Tomato Pie
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