Philadelphia-Style Tomato Pie with Garlic, Oregano and Pecorino
By Joe
Source: Serious Eats — J. Kenji López-Alt, Homemade Philadelphia Tomato Pie-Style Pizza.
A homemade philadelphia tomato pie-style pizza recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Mix flour, salt, plus yeast in the bowl of a stand mixer fitted using the dough hook attachment. Beat to mix. Add olive oil and water. Work on low speed just till dough comes together, around 3 minutes. Let dough rest for a period of 10 minutes, next work once extra upon low speed for a period of 10 minutes. Dough should pull away off sides of bowl but stick to bottom. Take out dough hook, cover top of mixing bowl firmly using cling film, and let rise in the fridge for at least 8 hours plus up to 24. Make the sauce while that is happening. For the Sauce: Heat olive oil plus butter in a mid-sized saucepan over a medium-high flame till butter melts. Tip in garlic, oregano, and pepper flakes. Cook, mixing the whole time, till softened and fragrant, around 1 minute. Tip in tomatoes, sugar, plus whole shallot. Bring to a bare simmer and heat, mixing now and then, till rich and thick, around 45 minutes. Taste and add salt if it needs it with salt. Leave till it is cold in fridge while dough rises. Two hours before baking, take out dough off fridge. Well grease the inside of a 13- by 45.7 cm rimmed baking tray with olive oil (around 3 tablespoons). Turn dough out onto gently floured surface. Form into flat ball and move to baking tray. Coat the ball on all sides using olive oil using your hands. Loosely cover the baking tray using plastic plus let dough rise in a warm spot for a period of 1 hour. The dough should spread out. With care stretch plus push the dough in the corners plus edges of the pan. Cover without sealing, plus let rise for 1 hour longer. Adjust oven rack to upper-middle position and heat oven to 230°C while that is happening. Lightly dock center using fingertips plus use your hands to create a risen ridge around 2.5 cm wide around the edge when dough has risen. Spread sauce well over dough, leaving the raised 2.5 cm edge un-sauced. Bake till edges are light golden brown and crisp, around 20 minutes total, rotating pan once halfway through baking. Take out from oven and leave till it is cold at room temperature for no less than 15 minutes. Scatter with Romano cheese, cut into slices, and serve.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 470 kcal |
| Protein | 10.8 g |
| Carbohydrate | 71.7 g |
| of which sugars | 4.8 g |
| of which free sugars | 2 g |
| Fat | 15.6 g |
| of which saturates | 4.3 g |
| Fibre | 4.7 g |
| Salt | 1.89 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
