Philadelphia-Style Tomato Pie with Garlic, Oregano and Pecorino
Inspired by techniques from Serious Eats.
Rectangular tomato pizza with a garlicky, oregano-scented sauce and a puffy crust, finished with sharp pecorino and served at room temperature.
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Method
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Equipment
- stand mixer with dough hook
- medium saucepan
- blender or food processor
- rimmed baking tray, about 33 x 45 cm
- microplane grater
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 537 kcal |
| Protein | 11.2 g |
| Carbohydrate | 72.9 g |
| of which sugars | 6 g |
| of which free sugars | 2 g |
| Fat | 22.6 g |
| of which saturates | 5.5 g |
| Fibre | 5.6 g |
| Salt | 2.58 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dough
- 500 g plain flour
- 10 g fine salt
- 5 g instant (fast-action) yeast
- 78 ml extra-virgin olive oil 33 ml for the dough, 45 ml for the tray
- 325 ml water
Sauce
- 30 ml extra-virgin olive oil
- 30 g unsalted butter
- 4 garlic cloves, finely grated
- 1 tbsp dried oregano
- 1 tsp dried chilli flakes
- 800 g tinned whole peeled tomatoes, blended until roughly smooth
- 12 g caster sugar about 1 tbsp
- 1 shallot, peeled and left whole
- 3 g fine sea salt or table salt about ½ tsp
To finish
- 15 g pecorino romano, finely grated
- 1
Make Dough. Whisk flour (500 g), salt (10 g) and yeast (5 g) together, add oil (33 ml) and water (325 ml), knead on low about 3 min, rest 10 min, then knead on low again for 10 min until it clears the sides but sticks at the base.
- 2
Chill. Cover tightly and chill 8-24 h.
- 3
Make Sauce. Melt butter (30 g) with oil (30 ml), add garlic, oregano and chilli flakes, cook about 1 min until fragrant, add blended tomatoes (800 g tinned), sugar (1 tbsp) and a whole shallot, simmer about 45 min until thick, stirring occasionally, season with salt (½ tsp), remove the shallot and cool.
- 4
Shape. Oil the tray (33 x 45 cm) with oil (45 ml), set the dough on it as a ball and turn to coat, cover loosely and leave somewhere warm 1 h, then push and stretch into the corners, cover and prove 1 h more.
- 5
Bake. Heat the oven to 230 °C on the upper-middle shelf, dimple the middle with fingertips and create a 2.5 cm raised rim, spread sauce generously leaving the rim bare, bake about 20 min, turning the tray halfway, until the edges are crisp and light golden.
- 6
Finish. Cool at least 15 min, scatter finely grated pecorino romano (15 g) and cut into squares.
Storage
Cool completely then keep chilled for up to 2 days, serving at room temperature or warming briefly in a low oven if preferred. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
