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 bakery-style room-temperature sheet pan pie with thick sweet tomato gravy & pecorino
The iconic Philadelphia bakery Tomato Pie (Corropolese / Sarcone's recreation). Features an airy, focaccia-like pan dough baked golden-brown, blanketed with a thick, simmered sweet tomato reduction gravy, dusted with sharp Pecorino Romano, and served at room temperature with strictly zero melted mozzarella.
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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 |
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.
Home Oven Settings
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.