Homemade Philadelphia Tomato Pie-Style Pizza

Name: Homemade Philadelphia Tomato Pie-Style Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams whole peeled tomatoes, roughly pureed in a food processor or blender; 500 grams (17.5 ounces, about 3 1/2 cups) all-purpose flour; 4 cloves garlic, grated on a microplane grater; 5 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 Tbsp dried oregano; 14 grams finely grated Pecorino Romano cheese; 1 teaspoon red pepper flakes; 10 grams (0.35 ounces, about 2 teaspoons) salt; 1 small shallot or small onion; 1 Tbsp sugar; 2 Tbsps unsalted butter; 325 grams (11.5 ounces, about 1 cup plus 6 tablespoons) water; 5 grams (0.175 ounces, about 1 teaspoon) rapid-rise yeast

The recipe Homemade Philadelphia Tomato Pie-Style Pizza could satisfy your Mediterranean craving in about 45 minutes. This recipe makes 5 servings with 539 calories, 15g of protein, and 13g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up shallot, pecorino romano cheese, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a vegetarian diet. Plenty of people really liked this main course.

Instructions

Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

Whisk to combine.

Equipment you will use

Whisk

Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes.

Ingredients you will need

Olive Oil

Dough

Water

Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl but stick to bottom.

Ingredients you will need

Dough

Equipment you will use

Bowl

Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 2

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Meanwhile, make the sauce.

Ingredients you will need

Sauce

Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add garlic, oregano, and pepper flakes. Cook, stirring constantly, until softened and fragrant, about 1 minute.

Ingredients you will need

Oregano

Garlic

Pepper

Add tomatoes, sugar, and whole shallot. Bring to a bare simmer and cook, stirring occasionally, until rich and thick, about 45 minutes. Season to taste with salt. Allow to cool in fridge while dough rises.

Ingredients you will need

Tomato

Shallot

Dough

Sugar

Salt

Two hours before baking, remove dough from fridge. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons). Turn dough out onto lightly floured surface. Form into flat ball and transfer to baking sheet. Using your hands, coat the ball on all sides with olive oil. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out .

Ingredients you will need

Olive Oil

Spread

Dough

Equipment you will use

Baking Sheet

Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer. Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When dough has risen, gently dock center with finger tips and use your hands to create a risen ridge about 1-inch wide around the edge.

Ingredients you will need

Dough

Equipment you will use

Oven