skye's version of a "Philly tomato pie" pizza. 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. See recipes for Veg pizza , Deep Dish Sausage And Pepperoni Pizza too. skye's version of a "Philly tomato pie" pizza.
A Philly tomato pie (not to be confused with a Trenton tomato pie, also on this list), is a square focaccia-like bread topped with a thick layer of tomato sauce. In this style, the tomatoes are the star, not cheese, as some versions have no cheese whatsoever. There's the "reverse" pizza, which is your basic pizza (round or square), but with the placement of sauce and cheese reversed; a Philly tomato pie, which is a thick Vesuvio (Bombe). You can cook 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
- It’s of pizza dough ingredients.
- You need 1 1/2 cup of warm water (100-110 degrees).
- Prepare 2 tbsp of sugar.
- Prepare 1 envelope of active dry yeast.
- Prepare 4 1/2 cup of bread flower.
- It’s 4 tbsp of olive oil.
- It’s 2 tsp of salt.
- It’s 1 of cornmeal for dusting.
- It’s 1 of non-stick veg oil spray.
- It’s of pizza sauce ingredients.
- Prepare 6 of roma tomatoes.
- It’s 3 cup of tomato puree.
- You need 3 tbsp of tomato paste.
- It’s 4 clove of garlic, minced.
- You need 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.
- You need 3 tbsp of sugar.
This is the Neapolitan version of a stuffed pizza. Loves me some Philly tomato pie. Man I wish I could have some right now but I don't live in Philly. Why is it that when somebody makes a California version of something, it's always some Hollywood shit?
skye's version of a "Philly tomato pie" pizza instructions
- 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 don't want a pizza with goat cheese and arugula. just. Great recipe for skye's version of a "Philly tomato pie" pizza. this is my Mate's all time favorite pizza. He says my recipe tastes as good as the pizzeria's that He used to eat when He was younger. total awesomeness. right? and it's total yumminess! :hungry. Philly tomato pie challenges the pizza equation. This South Philadelphia specialty boasts a tender yet chewy crust topped with a bright, savory tomato sauce.
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