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Prep time
24 hours -
Cook time
40 minutes -
Serves
6
Author Notes
Tomato Pie, often referred to somewhat degradingly as “pizza without cheese,” is so much more than that. It helps, I think, to imagine it rather as focaccia with sauce—a bonus! Popular in Italian bakeries throughout the Northeast and parts of Canada, but namely associated with Philadelphia, Utica, NY, and Rhode Island, the tomato pie is said to have been invented as a way for these bakeries to turn extra bread dough into a value-added product. You’ll typically find the snack sitting alluringly near the register. It is for this reason that tomato pie is meant to be eaten at room temperature.
—Noah Tanen
Ingredients
- Dough:
4 cups
(500 g) white bread flour
1 teaspoon
(3 grams) of instant yeast
1 1/2 teaspoons
(10 g) kosher salt
1 1/2 cups
(350 g) water, room temperature
1/4 cup
olive oil, divided
- Sauce:
1
28-0z. can of whole peeled tomatoes
2
cloves garlic
1 teaspoon
salt
2 tablespoons
grated pecorino
1 tablespoon
olive oil-
Salt to taste -
Pecorino and olive oil for garnish.
Directions
- To make the dough, add the bread flour, instant yeast, and kosher salt to a bowl. Whisk to combine. Meanwhile, add the water to the bowl of a stand mixer fitted with a dough hook attachment, followed by the dry ingredients. Mix on low speed until combined, then continue kneading for 8 minutes.
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Turn the mixer off and let the dough rest for 5 minutes before mixing on medium speed for another 5 minutes, or until the dough becomes smooth and elastic. Turn out onto a table and shape into a rough ball. Use 1 Tbsp of the olive oil to coat the inside of a large bowl before transferring the dough to the bowl. Cover with plastic wrap or a plate and set into the fridge to proof overnight.
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The next day, take the risen dough out of the fridge and transfer to an 18” x 13” sheet tray coated with the remaining olive oil. Cover and let it rest, allowing the dough to come up to room temperature, about 30 minutes to an hour.
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Meanwhile, to make the sauce, add the whole canned tomatoes to a bowl. Using your hands, or a food mill if you prefer, crush the tomatoes. Grate in the garlic cloves, followed by the pecorino and olive oil. Season to taste with salt and set aside.
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After the dough has relaxed and warmed up, begin pressing and stretching it every 15 minutes or so towards the outer edges of the sheet tray. This process will take 1-2 hours. As the dough relaxes and continues to rise, it will become easier to stretch and eventually fill the entire tray. At this point, preheat the oven to 425°F and gently dimple the dough with your fingertips.
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Spread half of the sauce over the flattened dough, leaving a ½ inch rim around the edges. Transfer the tray to the bottom rack of the preheated 425°F oven for 20 minutes. Add another layer of the remaining sauce and transfer back to the oven for another 15-20 minutes, or until the sauce has tightened and browned in spots and the bottom is golden brown and crispy.
- Let cool before slicing into 12 pieces and finishing with fresh olive oil and grated pecorino cheese.
