Servings: 16 servings 1x
- 750g flour
- 540g warm water
- 3/4 tsp yeast
- 3/4 tbsp salt
- 2 cans whole peeled tomatoes (28oz each)
- 2 tsp salt
- 1/4 cup olive oil
- 4 cloves garlic minced
- Measuring water and flour on a scale and place flour in a large bowl or bucket. Mix salt in with the flour. Add yeast to warm water and allow to bloom for 5 minutes. Pour water and yeast 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 a damp towel and rest for 15 minutes. After 15 minutes you will fold the dough three times (or until it is mostly smooth). 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. 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 with the pot uncovered 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 475F for 30 minutes. Remove the tomato pie from the oven and allow to cool completely before topping with a generous shake of grated parmesan.
***use the images in the blog post for help with the dough
****use a 13×18 sheet pan with small lip for baking the pie
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.