Philly-Style Tomato Pie
With its thick, tender crust, rich tomato sauce, and post-bake dusting of Parmigiano-Reggiano cheese, this is the tomato pie dreams are made of.
Makes: 1 (13 x 18-inch) pizza
Cost: $10
Equipment
- large rimmed baking sheet
Ingredients
- 1 recipe Sheet Pan Pizza Dough
- 1 recipe New York Style Pizza Sauce (about 2 cups)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground black pepper
- 2 to 4 ounces Parmigiano-Reggiano cheese, finely grated (½ to 1 cup)
Instructions
To prep the dough
- Mix the Sheet Pan Pizza Dough and let it rise for 1 to 2 hours, until it about doubles in volume.
- Grease a large (13 x 18-inch) rimmed baking sheet (preferably dark metal) with 2 tablespoons of olive oil. Place the dough in the pan and press it out with your fingers until it reaches all the way to the edges and corners of the pan. If the dough keeps shrinking back, let it rest for 10 to 15 minutes and try again. After the dough is pressed out all the way to the edges of the pan, cover the whole pan with plastic wrap or a clean kitchen towel and let it rest (proof) for 30 minutes or up to 2 hours. (The longer the dough proofs, the fluffier your finished pizza crust will be.)
To top and bake the pizza
- If you haven't already, make the sauce while the dough proofs/rests.
- Preheat the oven to 500°F with a rack in the center position.
- When the dough is finished resting in the sheet pan, dimple it with your fingers to prevent big bubbles from forming in the oven. Then, slather on the sauce, spreading it evenly and leaving a ¼- to ½-inch border all around.
- Bake for 15 minutes, rotating the baking sheet at the halfway mark, until the crust is evenly browned on the bottom. (Use an offset or other spatula to check the bottom for doneness.)
- Remove the pizza from the oven and let it cool for about 5 minutes, then season with a few pinches of salt and a grind or two of black pepper, drizzle with olive oil (if desired), and dust with the grated Parmigiano-Reggiano.
- Cut into squares and serve warm or at room temperature.