This authentic Philly-style tomato pie features a pillowy, homemade crust topped with a rich, slow-roasted tomato sauce that delivers incredible depth of flavor. Unlike traditional pizza, this regional specialty celebrates simplicity with its saucier top and light sprinkle of grated Locatelli cheese, creating a nostalgic taste that’s beloved throughout Philadelphia and beyond.

Why You’ll Love This Recipe

• Perfect balance of chewy yet tender crust with a richly flavored tomato topping
• Made with fresh roasted tomatoes for a depth of flavor you can’t get from canned sauce
• Versatile enough to enjoy hot from the oven or cold from the fridge
• Simple ingredients that create an impressive and unique alternative to regular pizza
• Makes a wonderful appetizer, main dish, or party food that will impress guests

Ingredients

• Active Dry Yeast: The foundation for our pillowy crust that gives the signature chew Philly tomato pie is known for.
• Water: Use very warm water (about 110°F) to properly activate the yeast without killing it.
• Sugar: Feeds the yeast and adds a subtle sweetness that balances the acidity of the tomatoes.
• All-Purpose Flour: Creates the perfect texture for our crust—you can substitute bread flour for a chewier result if desired.
• Kosher Salt: Essential for flavoring the dough—don’t skip this ingredient as it enhances all the other flavors.
• Olive Oil: Use a good quality olive oil for both the dough and for roasting tomatoes to impart rich flavor.
• Roma Tomatoes: These meaty tomatoes are ideal for roasting as they have less water content and more flesh.
• Tomato Puree: Provides body and consistent texture to the sauce.
• Tomato Paste: Adds concentrated tomato flavor and helps thicken the sauce to the perfect consistency.
• Garlic: Fresh minced garlic creates a fragrant base for the sauce.
• Balsamic Vinegar: Adds depth and a subtle tang that enhances the natural sweetness of the tomatoes.
• Dried Herbs: Basil and oregano provide the classic Italian flavor profile.
• Locatelli Cheese: This aged sheep’s milk cheese adds the perfect finishing touch—you can substitute Pecorino Romano in a pinch.

Variations

Grandma Style Tomato Pie

For a twist on this classic, try adding thin slices of fresh mozzarella under the sauce and a drizzle of hot honey after baking. The creamy cheese and spicy-sweet finish create a wonderful contrast to the rich tomato sauce.

White Tomato Pie

Skip the red sauce and instead brush the dough with garlic-infused olive oil, then top with slices of fresh tomato, dried oregano, and a mix of grated Locatelli and Parmesan cheese. Finish with fresh basil after baking for a lighter variation.

Veggie-Loaded Tomato Pie

Enhance the nutritional value by adding roasted vegetables like bell peppers, zucchini, and eggplant under the sauce. The roasting process concentrates their flavors and complements the tomato sauce beautifully.

How to Make the Recipe

Step 1: Prepare the Dough

Combine the yeast with warm water in a stand mixer bowl and let it foam for about 5 minutes. Add sugar, salt, and olive oil, then gradually mix in the flour until you have a smooth, elastic dough. Form into a ball, place in an oiled bowl, cover, and let rise until doubled in size, approximately one hour.

Step 2: Make the Roasted Tomato Sauce

While the dough is rising, preheat your oven to 350°F. Halve the Roma tomatoes, season with salt and pepper, drizzle with olive oil, and roast for 45 minutes. Meanwhile, combine tomato puree, tomato paste, garlic, sugar, balsamic vinegar, and herbs in a saucepan and simmer for about 30 minutes. Pulse the roasted tomatoes in a blender until chunky, add to the sauce, and continue simmering until thick.

Step 3: Shape and Bake the Pie

Preheat your oven to 500°F with a baking stone if you have one. Press the dough into an oiled baking sheet, creating a large rectangle. Poke the surface with a fork to prevent bubbles, then let rest for 30 minutes. Bake at 425°F for 15 minutes, remove from oven and spread with the tomato sauce. Return to the oven, rotating the pan, and bake for 10 more minutes. Cool slightly before transferring to a rack, then top with grated Locatelli cheese before serving.

Tips for Making the Recipe

• Allow your dough to come to room temperature before stretching to prevent it from springing back and ensure even cooking
• The sauce should be thicker than traditional pizza sauce—cook it down until most of the water has evaporated for authentic texture
• Use a fork to thoroughly “dock” (poke holes in) your dough before pre-baking to prevent large air bubbles
• For the best flavor development, let your sauce simmer low and slow—don’t rush this step
• A pizza stone helps achieve a crispy bottom crust, but a preheated baking sheet works well too
• Resist the temptation to add too much cheese—authentic Philly tomato pie is sauce-forward with just a light sprinkle of cheese

How to Serve

Philly tomato pie is traditionally served at room temperature or even cold, making it perfect for parties, picnics, or make-ahead meals. Cut into rectangular slices rather than traditional pizza triangles for authenticity. While delicious on its own, it pairs wonderfully with a simple arugula salad dressed with lemon and olive oil for a complete meal. For a true Philadelphia experience, serve with a cold craft beer or classic Italian soda.

Make Ahead

This tomato pie is the ultimate make-ahead dish. The dough can be prepared up to 24 hours in advance and kept in the refrigerator—just bring it to room temperature before shaping. The sauce can be made up to three days ahead and stored in an airtight container in the refrigerator, where its flavors will continue to develop. The baked pie itself keeps beautifully for up to 2 days at room temperature or 4 days refrigerated, and many enthusiasts claim it tastes even better the day after baking.

FAQs

What makes Philly tomato pie different from regular pizza?

Philly tomato pie is distinguished by its rectangular shape, thicker crust, room-temperature serving style, and most importantly, its focus on the sauce rather than cheese. While traditional pizza is topped with melted mozzarella, tomato pie features only a light sprinkle of grated hard cheese like Locatelli or Pecorino Romano.

Can I freeze tomato pie?

Yes! You can freeze the fully baked tomato pie for up to 3 months. Cool completely, wrap individual pieces tightly in plastic wrap and then foil, and store in a freezer bag. Thaw overnight in the refrigerator and reheat in a 350°F oven for about 10 minutes or until warmed through.

Why does my dough need to rest twice?

The first rise develops flavor and gluten structure, while the second rest (after shaping) allows the dough to relax, preventing it from shrinking during baking. This double-rise process creates the perfect chewy yet tender texture that’s characteristic of authentic Philly tomato pie.

Can I make this recipe without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl. Combine the ingredients as directed, then knead on a floured surface for about 10-12 minutes until smooth and elastic. It’s a bit more work but produces equally delicious results.

Conclusion

This authentic Philly-style tomato pie brings a taste of Philadelphia bakery tradition right to your kitchen. With its perfectly chewy crust and intensely flavorful roasted tomato sauce, this recipe offers a delicious deviation from standard pizza that’s sure to become a family favorite. Whether served warm from the oven or enjoyed cold the next day, this tomato pie captures the essence of comfort food that’s both simple and spectacular. Give it a try for your next gathering or family meal and discover why this regional specialty has such enduring appeal.

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