skye's version of a "Philly tomato pie" pizza. On a Philly Tomato Pie, there's barely any cheese at all. The Philly Tomato Pie often has just a dusting of Romano or The NJ-version of the Tomato Pie is topped with crushed tomatoes, allowing one of the Garden State's finest exports to shine in their. The Pizza Lab: Homemade Philadelphia Tomato Pie
Have you ever had a Philly-style tomato pie? The bottom is this a thick, chewy pizza crust, golden and Anyways, I made this absolute bastardized version of Philly tomato pie. I actually feel bad calling it tomato pie at all, because really the only. You can have skye's version of a "Philly tomato pie" pizza using 19 ingredients and 20 steps. Here is how you cook it.
Ingredients of skye's version of a "Philly tomato pie" pizza
- Prepare of pizza dough ingredients.
- It’s 1 1/2 cup of warm water (100-110 degrees).
- It’s 2 tbsp of sugar.
- It’s 1 envelope of active dry yeast.
- You need 4 1/2 cup of bread flower.
- It’s 4 tbsp of olive oil.
- You need 2 tsp of salt.
- It’s 1 of cornmeal for dusting.
- Prepare 1 of non-stick veg oil spray.
- You need of pizza sauce ingredients.
- Prepare 6 of roma tomatoes.
- It’s 3 cup of tomato puree.
- It’s 3 tbsp of tomato paste.
- Prepare 4 clove of garlic, minced.
- It’s 1 tsp of basil.
- It’s 1/4 tsp of oregano.
- Prepare 4 tbsp of olive oil devided.
- You need 2 tbsp of balsamic vinegar.
- It’s 3 tbsp of sugar.
There's something about true, authentic Philly food that you can't quite put into words. It's so.delicious, exciting, full of culture, sometimes misunderstood, but it always delivers on taste. A good Philly Tomato Pie is no exception and ours was featured in Serious Eats not too long ago. Tomato pie pizza recipe philly style.
skye's version of a "Philly tomato pie" pizza step by step
- you will want to start making your dough in the morning or even the night before. it must slow rise in the refrigerator for 4 – 12 hours. this is a MUST..
- to begin your dough. .. mix warm water and sugar and stir til dissolved. sprinkle in yeast. stir well and then let it sit for 10 minutes. watch the yeast burst into life..
- add oil, salt and about 75% of the flour. mix well and then let it rest for 20 minutes..
- mix in rest of the flour. transfer dough to floured surface and knead until smooth. .. about 10 minutes. really let yourself feel the dough. it is so lovely to work with..
- now transfer the dough to a large bowl that has been brushed with oil… turn dough to coat all the way around. cover with plastic wrap and a towel and set in a warm spot for the first rise. you want it to double in size… about 2 hours..
- punch dough down and reshape it into a ball. return it to the same bowl and cover. now put it in the refrigerator for it's second slow rise. refrigerate dough 4 – 12 hours. DO NOT SKIP THIS STEP..
- to make your sauce:.
- preheat oven to 400°F.
- slice your roma tomatoes in half and place them on a baking sheet. sprinkle them with salt and pepper and drizzle them with 2 tbsp olive oil and roast for 40 – 45 minutes..
- while tomatoes are roasting… start the rest of your sauce. in a medium pot heat remaining 2 tbsp olive oil and then add minced garlic. do not let garlic get dark brown. sautee it for just a few minutes..
- add the tomato paste and fry it in the oil with the garlic for just a few minutes. add remaining ingredients and simmer on low until tomatoes are done roasting. add tomatoes to the pot and with a potato masher… mash everything together. it is ok if there are small chunks of tomatoes in the sauce. I prefer it that way. if you like a smoother sauce… you can always put everything in a blender or food processor and pulse til smooth..
- putting your pizza together:.
- preheat oven to 375°F.
- turn out your dough onto a clean dry work area and with a rolling pin… roll out your dough into a large rectangle big enough to fit into a cookie sheet..
- sprinkle cornmeal onto cookie sheet… then lay out dough on top..
- spread on tomato sauce on top. the layer of sauce should be REALLY THICK.
- bake at 375 for 25 – 35 minutes… until crust is golden brown and middle is cooked..
- transfer to cutting board..
- slice up your pizza..
- and enjoy the yumminess!.
I still think it's funny that tomato pie to a Philadelphian means this version but to me, growing up across the river in NJ (near Trenton), tomato pie is a version of Tomato pie, a Philly staple, is usually made here with bread dough, without mozzarella, and at.