Philly Tomato Pie
User Reviews
5
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Prep Time
4 hrs
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Cook Time
30 mins
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Servings
16 servings
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Calories
211 kcal
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Course
Appetizer
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Cuisine
Italian-American Fussion
Philly Tomato Pie
Description
The Philly Tomato Pie begins with a dough that uses a specific process of mixing a shaggy dough, resting, and multiple folds to generate gluten structure and elasticity. The yeast is proofed separately in warm water before inclusion. After proofing for three hours, the dough is topped with a sauce prepared from canned peeled tomatoes blended with garlic, olive oil, and salt to taste.
The pizza sauce provides a bright, garlicky layer complimenting the thick, tender crust. Baking in a 13x18-inch pan gives a large, rectangular pie with a soft crumb and slightly crisp edges. The garlic in the sauce highlights savory undertones while olive oil adds richness.
This pie is served sliced and can fit well as a main course or party offering. The method produces a dough with a pleasant chew and the sauce contributes a fresh tomato flavor without additional toppings. Following the dough folding technique is key to achieving the optimal texture.
Ingredients
Crust Dough
- 750 g flour
- 540 g water warm
- 3/4 tsp yeast
- 3/4 tbsp salt
Pizza Sauce
- 2 whole peeled tomatoes 28oz each, canned
- 2 tsp salt
- 1/4 cup olive oil
- 4 cloves garlic minced
Instructions
- Measuring water and flour on a scale and place flour in a large bowl or bucket. Mix salt in with the flour. Add yeast to warm water and allow to bloom for 5 minutes. Pour water and yeast mixture into the flour and mix with your hand until all of the dry flour is just mixed in. This is called a shaggy mix and should not be a smooth mixture.
- Cover with a damp towel and rest for 15 minutes. After 15 minutes you will fold the dough three times (or until it is mostly smooth). Wet your hand, reach into the bucket or bowl and reach under the dough at one corner. Pull and stretch the dough over to the top. Repeat with all four corners of the dough. Then flip the dough upside down so the folds are at the bottom. Wait one minute then repeat this process again. At this point your dough should be smoother and stretchy. Cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 hours.
- While the dough proofs prepare the sauce by adding the whole peeled tomatoes, olive oil, salt, and minced garlic to a sauce pan, use an immersion blender to blend the sauce. It does not have to be perfectly smooth. Increase the heat to medium-high and wait for it to begin to simmer. Once it simmers reduce the heat to medium-low or low and continue with a low simmer with the pot uncovered for 45 minutes. Remove the sauce from the heat to cool
- After the dough has proofed for 3 hours, spread olive oil onto a sheet pan with your hand. Using your oiled hand, grab the dough from the bowl or bucket and place on the sheet pan. Spread the dough out as best you can. It's okay if the dough shrinks back without reaching the corners of the pan. Cover the dough on the sheet pan with a clean dish cloth and allow to proof for another hour.
- When that hour is almost up, preheat your oven to 475F. Remove the dish cloth from the dough and once again spread it over the sheet pan, this time it should be easier to stretch the dough. Drizzle a generous amount of olive oil on top and spread it with your finger tips. Make small divots in the dough with your finger tips, but do not pierce the dough. This prevents large bubbles from forming.
- Spread a thick layer of the sauce you prepared earlier over the top of the dough, you will not use all of the sauce, but do not be afraid to use A LOT of it. You want a nice thick layer. Sprinkle oregano over the top. Place in the oven to bake at 475F for 30 minutes. Remove the tomato pie from the oven and allow to cool completely before topping with a generous shake of grated parmesan.
Notes
- Use a 13x18-inch sheet pan with a small lip to bake the pie evenly.
- Follow the dough folding steps carefully to develop a smooth, stretchy dough texture.
- Reference accompanying images or detailed guides to ensure correct dough consistency and handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 211kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 694mg | 29% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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