Philly Tomato Pie
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Make Philly Tomato Pie at home with this simplified recipe. This Philadelphia classic is made with bread dough, pizza sauce, and grated parmesan.
What is Philly tomato pie?
Philly tomato pie is a Philadelphia classic made with bread dough, a thick pizza sauce and topped with grated parmesan cheese. It is made without mozzarella cheese and is usually served chilled or at room temperature.
If you didn’t grow up with tomato pie this might seem SO odd, like, why not just have normal pizza? In my experience we had tomato pie at different times.
My family serves tomato pie as a part of an appetizer spread or as a snack.
Where was tomato pie invented?
Okay so I’m calling this a Philly tomato pie recipe BUT where did tomato pie actually come from? I guess if you want to be technical about it you could say it came from Italy, but tomato pie as we know it in the United States came from Philly.
Tomato pie fist appeared in the United States in Philly in 1910 when Iannelli’s Famous Brick Oven Bakery opened. Since then Philly tomato pie has spread to bakeries and pizza shops all over the city and surrounding suburbs.
Other names for tomato pie
Philadelphians have all kinds of names for tomato pie. If you grew up in Philly, but no longer live there or have Philadelphian relatives, they might call it gravy pie, church pie, red pizza, granny pie or red pie.
What kitchen tools will I need to make some church pie at home?
- Scale for weighing ingredients
- Large bucket or bowl for mixing and proofing dough – I use a 12qt bucket
- Sauce pan for preparing pizza sauce
- Immersion blender to blend pizza sauce
- Sheet pan for baking your tomato pie
Why should I measure ingredients by weight for this tomato pie pizza?
Measuring ingredients by weight is far more precise than measuring by size. This is especially crucial when working with bread dough.
Then more precise your measurements, the better your tomato pie crust will be. If you don’t have a scale to measure, you can use this handy chart to convert to measuring by size.
What ingredients will I need to make this Philly tomato pie?
The ingredients for tomato pie are simple. Just like bread, you only need flour, water, salt and yeast to prepare the fluffy crust.
- Flour – I used King Arthur’s All Purpose Flour
- Water – Your water should be warm not hot
- Salt – Salt quality matters! I like Redmond’s Real Salt
- Yeast – I use instant yeast, but you can use active dry or instant
- Whole peeled tomatoes – Look for the DOP logo on the can for the best tomatoes
- Olive Oil – For the sauce + extra for crust
- Garlic – minced and mixed into the sauce
- Oregano – optional
- Grated parmesan cheese – also optional
Active Dry Yeast vs. Instant Yeast
You can use either active dry yeast or instant yeast in this recipe. Active dry yeast needs to bloom in water before it is used and instant yeast can be mixed in with dry ingredients.
For this Philly tomato pie recipe we will be blooming the yeast in water anyway so you can use either type of yeast!
Let’s make a Philly Tomato Pie!
Step 1: Prepare the bread dough and proof
To begin, measure water and flour. Bloom yeast in water. Then, mix water and yeast with flour to create a shaggy mixture.
After 15 minutes you will fold the dough twice. Then, cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 hours.
Step 2: Prepare the pizza sauce
While the dough proofs prepare the sauce by adding the whole peeled tomatoes, olive oil, salt, and minced garlic to a sauce pan, use an immersion blender to blend the sauce.
Gently simmer the pizza sauce for 45 minutes. Remove the sauce from the heat to cool
Step 3: Spread sauce over proofed dough and bake!
After the dough has proofed for 3 hours, spread olive oil onto a sheet pan with your hand. Spread the dough out as best you can. Then, cover the dough on the sheet pan with a clean dish cloth and allow to proof for another hour.
Preheat your oven to 475F. Drizzle a generous amount of olive oil on top and spread it with your finger tips. Make small divots in the dough with your finger tips.
Then, spread a thick layer of the sauce you prepared earlier over the top of the dough. Place in the oven to bake at 457F for 30 minutes.
Finally, remove the tomato pie from the oven and allow to cool completely before topping with a generous shake of grated parmesan.
Step 4: Enjoy!
How should I store my tomato pie?
You can leave the tomato pie on the sheet pan that you baked it on and cover it with some tin foil. Then, place the tomato pie in the fridge for up to 1 week.
You can also freeze this Philly tomato pie. Wrap it tightly in plastic wrap and then in tin foil. Freeze for up to 3 months. Allow the tomato pie to thaw in the fridge before enjoying.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Philly Tomato Pie
Philly tomato pie made with bread dough, pizza sauce and grated parmesan
Instructions
- Measuring water and flour on a scale and place flour in a large bowl or bucket. Add yeast and salt to warm water and allow to bloom for 5 minutes. Pour water, yeast, salt mixture into the flour and mix with your hand until all of the dry flour is just mixed in. This is called a shaggy mix and should not be a smooth mixture.
- Cover with plastic wrap and rest for 15 minutes. After 15 minutes you will fold the dough twice. Wet your hand, reach into the bucket or bowl and reach under the dough at one corner. Pull and stretch the dough over to the top. Repeat with all four corners of the dough. Then flip the dough upside down so the folds are at the bottom. Wait one minute then repeat this process again. At this point your dough should be smoother and stretchy. If it isn’t you can fold a 3rd time. Cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 hours.
- While the dough proofs prepare the sauce by adding the whole peeled tomatoes, olive oil, salt, and minced garlic to a sauce pan, use an immersion blender to blend the sauce. It does not have to be perfectly smooth. Increase the heat to medium-high and wait for it to begin to simmer. Once it simmers reduce the heat to medium-low or low and continue with a low simmer for 45 minutes. Remove the sauce from the heat to cool
- After the dough has proofed for 3 hours, spread olive oil onto a sheet pan with your hand. Using your oiled hand, grab the dough from the bowl or bucket and place on the sheet pan. Spread the dough out as best you can. It’s okay if the dough shrinks back without reaching the corners of the pan. Cover the dough on the sheet pan with a clean dish cloth and allow to proof for another hour.
- When that hour is almost up, preheat your oven to 475F. Remove the dish cloth from the dough and once again spread it over the sheet pan, this time it should be easier to stretch the dough. Drizzle a generous amount of olive oil on top and spread it with your finger tips. Make small divots in the dough with your finger tips, but do not pierce the dough. This prevents large bubbles from forming.
- Spread a thick layer of the sauce you prepared earlier over the top of the dough, you will not use all of the sauce, but do not be afraid to use A LOT of it. You want a nice thick layer. Sprinkle oregano over the top. Place in the oven to bake at 457F for 30 minutes. Remove the tomato pie from the oven and allow to cool completely before topping with a generous shake of grated parmesan.
Notes
***use the images in the blog post for help with the dough
Allison says
Okay, you have outdone yourself with this recipe because it is SOOOO good! It was so hard not to eat the whole pan. The crust came out perfectly golden brown and it was so worth all the time proofing the dough before we could put it on the oven.
★★★★★
Madeline says
YAY! I am soooo excited that you made it!
Morgan says
Great recipe! The dough came together very easily, not intimidating at all. I see a lot of tomato pies in my future!
★★★★★
Madeline says
amazing!! thank you!
Kari says
This recipe was so simple to make and even more delicious! I accidentally skipped over the instruction to proof on the sheet pan for an additional hour, and even with that user error the pie was super fluffy… tasted just like a summer day on the beach. My girlfriend, a native Philadelphian, heartily approves – this is definitely going into our dinner rotation!
★★★★★
Madeline says
aw SO glad!! Love that it gave you a taste of philly 🙂 thank you!
Jennifer says
This was so delicious and so easy!!! My kids are crazy about it. This will definitely be a regular weekend meal in my house! Thank you!
★★★★★
Madeline says
wonderful!!! thank you!!
Danielle says
This was absolutely delicious. Thanks for the recipe!
★★★★★
Madeline says
amazing!! Thank you!
Ashley says
Had to trade my PA license in yesterday for a NJ one so decided to make this tomato pie to show where my loyalties lie. Don’t let the time it requires intimidate you. It’s worth the wait! And was just what this Philly gurl needed to soothe her homesick heart.
★★★★★
Madeline says
AH I love this story!! Glad I could help ease the transition
Sarah says
This is definitely replacing our usual Friday night pizza…so good! Thank you for sharing
★★★★★
Madeline says
awesome!! thank you!
Lauren says
As a Philly native, I thought this was great! Definitely go heavy on the sauce, the best pieces had the most sauce. Highly recommend!
★★★★★
Madeline says
amazing!! Thank you!!
Kevin says
I made this for a Christmas Day appetizer; I should have made it for the main course – it was utterly delicious. My partner (who I have been cooking for for two years) said this was by far the best thing I’ve ever made. The recipe and instructions were spot on, and it tasted JUST like the tomato pie I would get at every family function growing up. Such a treat!
★★★★★
Madeline says
so wonderful to hear that!! thank you so much!
Stephanie says
I made this for New Year’s Eve and it was so good! Also was delicious as leftovers reheated in the oven.
★★★★★
Madeline says
amazing !! thank you!
Molly says
So good! I love this recipe. It’s perfect if you’re missing Philly like me, and if you’re not, it’s just plain delicious!
★★★★★
Madeline says
AW! Thank you, Molly!!
Terry says
This was absolutely amazing! Haven’t had it since I was a little kid. It brought back warm memories! Thanks so much!!
★★★★★
Madeline says
wonderful! thank you!!
Leah says
This recipe is amazing! Thank you!!!
★★★★★
Madeline says
thank you!!
Abono says
Making this Friday, what size sheet pan is best to use?
Madeline says
I use an 18×13 pan! If you use smaller it will be find just a thicker crust. Hope you enjoy it!
mark says
Interesting recipe. I grew up in Utica NY and they have a long standing claim to tomato pie too. In fact, tomato pie is so prevalent, it seems to be at nearly every party I attend. I’m 62 now but as a kid, most corner stores sold it for a Nickle a slice. I do believe that in Utica, pecorino romano is used in lieu of parmesan. It’s interesting that you note that the founder of the pie was established in 1910. The place in Utica (Oscugnizzo) was established in 1914, so clearly this has a lot of history in both Philly and Utica. I’ll have to try your recipe. 6 cups flour seems like more than I’m used to for a single pie. I think my recipe uses 3 for a half sheet pan. I’m not thrilled with my current recipe, so I’ll give this a go over the weekend. Thanks for the well written recipe.
★★★★★
Madeline says
interesting!! I think they probably both can claim it 🙂 hope you enjoy!!
Maddie says
This tomato pie was simply the best. Ive made it twice now for two different parties and got RAVE reviews each time. The first party was in philly with philly natives and we had it cold. The second was not and we ate it warm and all the non philly friends there still loved it.
★★★★★
Madeline says
amazing!!! Thank you so much!!
Stacy says
We absolutely love making this tomato pie. It’s easy to make and absolutely delicious. We have made this several times and will continue to make and share with family and friends. As other comments mention, it’s honestly impossible to not eat more than one or five slices. Just be sure to plan ahead for proper proofing time 🙂
★★★★★
Madeline says
thank you so so much!!!
Al says
Fantastic
★★★★★
Harry says
Doesn’t specify the size of sheet pan ?
Madeline says
A standard household sheet pan will work – usually they’re roughly a half sheet pan size if you’re used to restaurant sizes!
Anna Ortega says
It was my first time making Tomato Pie. I made it for a 21st Birthday party. There were many Philly Natives there and I was a bit nervous to serve it , because I only had tomato pie once over 20 years ago. One lady said “who made the tomato pie?” She went on to tell me that in her whole life she had never met anyone who’s made their own tomato pie. It is always bought from a restaurant or a grocery store. Then she went on to tell me that she works at a pizzeria that makes tomato pie. She absolutely loved the tomato pie and claimed it was much better than the tomato pie that her pizzeria serves. Everyone else loves it as well. It was a big hit.
★★★★★
Madeline says
this just made my morning. THANK YOU!
Rebecca GODDARD RIZEK says
THANKS for this 5 star recipe!!
★★★★★
Madeline says
thank YOU for this 5 star review!
Bharat Shah says
You can take a girl out of Philly but you can’t tomato pie out of her favorites. Search everywhere in Dallas, Texas but no luck of Philly tomato pie. Baking is not my forte, but this recipe is super simple (aside from time) to follow and pie came out perfect to texture and taste. I nailed it thanks to your precise recipe. So good…
★★★★★
Madeline says
hahah amazing!! so so glad this could be a resource
Kathryn says
Doesn’t adding the salt at same time as yeast kill the yeast? I’m definitely not a baker but I had heard that before. And you just mix by hand not a stand mixer?
Madeline says
Sorry im not a trained baker, but I have no issues. I mix by hand but you can use a dough hook on a stand mixer
Kim says
Just had tomato pie last weekend from a very famous Italian bakery which I won’t name but tried this recipe today much to the super nay sayers in the family that nothing is better than this bakery’s pie. Well none of them are saying a word and the reason is their mouths are too busy eating the finished tomato pie. Used San Marzano whole tomatoes and took sauce to the edges and all I can say is I don’t need to buy tomato pie anymore. This is better. The texture of the crust is what stands out. A lot of tomato pies are denser and not crunchy but more chewy. This has great texture that I prefer. Thank you!
★★★★★
Madeline says
that makes me so happy! thanks so much Kim! I’m so glad everyone loved it 🙂