2m
- Combine bread flour (100%), 70% water, 2.0% sugar, and 0.6% IDY.
- Mix 2 minutes on low.
- Add 2.2% kosher salt and 4% olive oil.
- Knead for 8 minutes until supple and extensible.
Philly Tomato Pie
Classic Philadelphia bakery pan pizza with an airy, pillowy crumb and crisp golden base
An iconic Philadelphia bakery pan pizza style celebrated across historic neighborhood bakeries. Proofed slow and tall in an olive-oiled sheet pan, this thick-crust pizza bakes to an airy, tender crumb with a golden, crisp-fried base, uniquely crafted to be enjoyed at room temperature with full structural integrity.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 70.0% | ||
| Extra Virgin Olive Oil | 4.0% | ||
| Kosher Salt | 2.2% | ||
| Granulated Sugar | 2.0% | ||
| IDY | 0.60% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Philly Simmered Sweet Tomato Gravy | 1.80 | ||
| Pecorino Romano | 0.250 | ||
| Extra Virgin Olive Oil | 0.200 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature450°F
Bake Time18-22 min
SurfacePreheated Baking Steel or Lower Oven Rack
Bake in olive-oiled sheet pan at 450°F for 18 to 22 minutes until crust is tall, airy, and golden. Cool completely to room temperature before dusting with Pecorino Romano and slicing into squares.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
Bulk ferment 2 hours at room temperature, then transfer to refrigerator for 24-hour cold fermentation to develop airy bubble structure.
4h
- Coat a square or rectangular dark baking pan with 3 tablespoons extra virgin olive oil.
- Transfer dough and dimple gently with fingertips to fill the pan.
- Cover and let rise at room temperature for 3 to 4 hours until thick and pillowy.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Simmer crushed plum tomatoes with olive oil, minced garlic, granulated sugar, dried oregano, and salt until reduced to a thick, spreadable, sweet-savory gravy.
- Cool completely.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
22m
- Spread half the tomato gravy across the proofed dough.
- Bake at 450°F for 18 to 22 minutes until bottom is golden and crust is baked through.
- Immediately upon oven removal, spread remaining thick tomato gravy over the hot pie.
- Allow to cool completely to room temperature.
- Dust heavily with sharp Pecorino Romano, slice into squares, and serve at room temp.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24h
Final Proof3-4h
High-hydration pan dough. 2h bulk at room temp, 24h cold proof. Dimple into heavily oiled pan and proof for 3 to 4 hours until thick, light, and pillowy.