Learn how to make the ultimate Philly tomato pie - a Sicilian-style pizza topped with a rich tomato sauce, dried oregano and grated cheese. Perfect for gatherings and holiday parties!
Flour - All-purpose or '00'
Warm water
Active dry yeast
Honey or sugar
Olive oil
Whole peeled tomatoes
Garlic
Dried oregano
Grated Parmesan or Pecorino
Salt
Mix yeast, warm water, and honey. Let sit 5 minutes until activated. Combine flour and salt. Add yeast-water mixture and 2 tbsp olive oil to the flour. Mix to combine.
Cover and set the dough aside to rise and double in size. You can either refrigerate overnight (recommended for best flavor) or leave at room temperature for ~5 hours.
Blend tomatoes, garlic cloves, olive oil and a pinch of salt until smooth. Heat olive oil in a pan over medium heat. Add tomato sauce and simmer until the sauce reduces by half (30-40 minutes).
Punch down the dough and transfer it to a well-oiled baking tray. Stretch dough to fill the pan. Let dough rise for 20 minutes, then press your fingertips all over the surface to create dimples.
Bake tomato pie for 20 minutes or until the edges are golden brown and the top begins to caramelize. Look for dark blistered spots and a very dark red tomato sauce.
Top with the remaining tomato sauce, a drizzle of olive oil, dried oregano, and plenty of grated Pecorino or Parmesan. Serve warm or at room temperature. Enjoy!