Description
A deliciously authentic Philadelphia-style tomato pie featuring a light, airy crust topped with a rich, roasted tomato sauce and a sprinkle of sharp Locatelli cheese. This iconic Eastern Pennsylvania specialty balances simplicity with complex flavors for a pizza experience unlike any other.
Ingredients
Scale
- For the Crust:
- 2 packets active dry yeast
- 1 and 1/2 cups water, very warm (about 110 degrees)
- 2 tablespoons sugar
- 3 and 1/2 cups all-purpose flour, plus more if needed
- 2 teaspoons kosher salt
- 1/4 cup olive oil
- Extra olive oil for greasing pan
- Grated Locatelli for sprinkling
- For the Sauce:
- 6 roma tomatoes, cut in half
- 3 tablespoons olive oil
- 15 ounces tomato puree
- 2 tablespoons tomato paste
- 3 cloves garlic, finely minced
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Dough
- In the bowl of a standing mixer fitted with a dough hook, combine the yeast with warm water and let it stand for about 5 minutes until foamy. Add sugar, salt, and olive oil, then turn the mixer on low and slowly incorporate the flour. Increase speed to medium and mix for about 10 minutes until the dough becomes smooth, glossy, and elastic. Form the dough into a ball, place in a well-oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately one hour.
- Make the Sauce
- Preheat your oven to 350°F. Halve the roma tomatoes, sprinkle with salt and pepper, drizzle with olive oil, and roast for 45 minutes. Meanwhile, combine tomato puree, tomato paste, minced garlic, sugar, balsamic vinegar, dried basil, dried oregano, salt, and pepper in a large saucepan. Simmer for about 30 minutes. Once tomatoes are roasted, pulse them in a blender to a chunky consistency, then add to the saucepan. Continue simmering until most of the water has evaporated and the sauce has thickened considerably.
- Shape the Pie
- Preheat your oven to 500°F and coat a large baking pan with olive oil. Place the risen dough on the baking sheet and use your fingertips to press it out toward the edges, forming a large rectangle. Poke the top of the dough with a fork or small pointed knife to pop any large bubbles. Cover with plastic wrap and let the dough rest for another 30 minutes.
- Bake the Pie
- Place the baking sheet on a baking stone (or directly on the oven rack) and lower the oven temperature to 425°F. Bake for 15 minutes, then remove from the oven, spread the tomato sauce evenly over the crust, rotate the pan, and bake for another 10 minutes.
- Finish and Serve
- Let the pie cool for 5 minutes before transferring it from the pan to a cooling rack. Sprinkle with grated Locatelli cheese and serve either warm or at room temperature.
Notes
- Philadelphia-style tomato pie is traditionally served at room temperature and differs from traditional pizza in that the cheese is sprinkled on after baking rather than being melted on top. The crust is typically thicker and more focaccia-like than a regular pizza crust. This dish is a staple in Philadelphia bakeries and is often enjoyed as street food or for casual gatherings.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 9g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg