Philadelphia Tomato Pie Pizza
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This classic Philadelphia Tomato Pie Pizza is a must-make for all the pizza-lovers in your life! This dish is best served at room temperature or cold, making it an ideal snack.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Tomato Pie Pizza At Home
- More Homemade Pizza Recipes
Soft, olive-oil-slicked crust. A thick, zesty tomato sauce. A snowy drift of salty pecorino. Around Philly, that combo is practically a birthright. It can be an incredible after-school snack, picnic staple, and game-day must-have all rolled into one. This recipe guides you through every step, allowing you to recreate that bakery-style slice at home (and yes, it’s meant to be enjoyed at room temperature or cold!).
Here’s Why You’ll Love This Recipe
- Freezer-friendly sauce. You’ll have extra! Stash it away for quick pasta nights.
- Authentic flavor & texture. Pillowy, focaccia-like crust + sweet-savory sauce = the classic you remember.
- Feeds a crowd. A 9×13-inch pan slices into party-ready squares.
- Perfect make-ahead. The pie tastes best once completely cooled, so bake it hours (or a full day) before serving.
Ingredients You’ll Need
For the Crust
- Granulated sugar: Provides the yeast with a quick energy source, allowing it to activate quickly.
- Warm water: Aim for 105–115 °F (40–46 °C).
- Active dry yeast: One standard packet (about 2 tsp / 7 g).
- All-purpose flour: Bread flour also works, and adds a bit more chew.
- Extra-virgin olive oil: For tenderness and flavor.
- Kosher salt: Balances the dough.
For the Tomato Topping
- Extra-virgin olive oil: Helps bloom the spices and soften veggies.
- Onion: One medium, finely chopped.
- Carrots: Grated; they sweeten the sauce naturally.
- Garlic powder & onion powder, Italian seasoning, dried oregano, crushed red-pepper flakes: Pantry staples that echo the bakery version.
- Kosher salt: Don’t skip; canned tomatoes need it.
- Tomato paste: Caramelizing it is key for depth.
- Balsamic vinegar: Deglazes and adds subtle tang.
- Crushed tomatoes: One large 28-oz (794 g) can.
- Sugar: A touch for balance.
- Pecorino Romano: The traditional finish; I like the Locatelli brand. (Parmesan works in a pinch.)
In Photos: How To Make Tomato Pie Pizza At Home
Step 1: Mix & Proof the Dough
Bloom yeast: Stir sugar into warm water, then sprinkle the yeast on top. Let stand 5–10 min until foamy.
Add flour, oil & salt: Mix until a shaggy dough forms, then knead (adding flour as needed) until smooth and elastic.
First rise: Cover and let double, 45–90 minutes.
Step 2: Pan, Rise & Par-Bake
Press into pan: Punch down and stretch into an oiled 9 × 13-in (23 × 33 cm) pan. Rest 10–15 min if the dough resists.
Second rise: Cover and let puff again, 45–90 min.
Dimple & bake: Poke all over with oiled fingertips; bake at 350°F (175 °C) for 15 min until set but pale.
Step 3: Cook the Sauce
Sauté veggies & spices: Warm oil over medium heat; add onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and red-pepper flakes. Cook 5 until the veggies are tender and the onion is translucent.
Caramelize paste: Stir in tomato paste, and cook 3–5 minutes until brick red.
Deglaze & simmer: Splash in balsamic, scraping up browned bits, then add crushed tomatoes and sugar. Cover partially and simmer 20 min. Blend for a smoother texture, if desired.
Step 4: Assemble & Finish
Spread a thick, even layer of sauce over the par-baked crust.
Bake 20 minutes more at 350°F.
Cool completely in the pan, then shower with freshly grated pecorino.
Slice into squares and serve at room temp (or straight from the fridge).
Helpful Tips and Tricks
- Oil the pan, don’t flour it: Olive oil gives that signature golden-crisp underside.
- Second rise = airy crumb: Skimping here leads to dense bread.
- Caramelize the paste thoroughly: It eliminates metallic notes and deepens flavor.
- Cool before topping with cheese: Warm crust + cooler sauce = soggy squares.
More Homemade Pizza Recipes
- Margherita Pizza Recipe
- Pizza Puffs
- Corn Pizza
- Barbecue Chicken Pizza
- Chicken Bacon Ranch Pizza
- Detroit-Style Pizza
- Grilled Berry Pizza with Whipped Ricotta
- Fruit Pizza
Philadelphia Tomato Pizza Pie
Ingredients
For the crust:
- 2 teaspoons granulated sugar
- 1 1/2 cups water, warm (not hot)
- 1/4 ounce active dry yeast, (1 packet or approx. 2 teaspoons)
- 4 cups all-purpose flour, approx., you may need a little more or less
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
For the toppings:
- 3 tablespoons extra-virgin olive oil
- 1 onion, medium (chopped)
- 5 ounces carrots, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 3 tablespoons balsamic vinegar
- 28 ounces crushed tomatoes
- 1 tablespoon sugar
- pecorino romano cheese, for garnish
Instructions
To make the crust:
- Place the sugar in a large bowl and pour the warm water on top.
- Sprinkle the yeast over the surface of the water and allow it to dissolve (approx. 5 minutes).
- When the mixture looks foamy (after approx. 5 to 10 minutes), stir in the flour until incorporated.
- Stir in the olive oil and salt.
- While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
- Knead the dough until smooth and elastic.
- Cover the bowl with plastic wrap or a damp towel, and allow it to rise in a warm place until doubled in bulk (approx. 45 to 90 minutes).
- Punch down the dough and transfer it to a lightly oiled 9×13 baking pan.
- Press the dough with your fingertips so it covers the bottom of the pan evenly (if it feels tight and springs back, allow it to rest for 10 to 15 minutes, then try again).
- Cover the pan and allow the dough to rise a second time (approx. 45 to 90 minutes).
- Preheat the oven to 350 degrees F and dimple the dough with your fingertips.
- Bake the crust until puffy and set (approx. 15 minutes).
To top the crust:
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper to the pot.
- Cook, stirring, until the vegetables are soft and tender (approx. 5 minutes).
- Add the tomato paste and cook, stirring, until browned (approx. 3 to 5 minutes).
- Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
- Add the crushed tomatoes to the pot, turn the heat down to low, place a lid slightly ajar on the pot, and allow the sauce to come to a simmer.
- Puree with a hand blender, if desired.
- Spoon a thick layer of sauce* over the crust, then bake for another 20 minutes at 350 degrees F.
- Cool completely, then sprinkle with pecorino romano.
- Cut the tomato pie into squares and serve cold or at room temperature.
Notes
- You will only need about half of the sauce.
