Philly Tomato Pie
Dough, sauce, and no cheese? Philly tomato pie challenges the pizza equation.
Why This Recipe Works
This South Philadelphia specialty boasts a tender yet chewy crust topped with a bright, savory tomato sauce. We achieved the signature chewy-soft crust by using less water by weight in proportion to the weight of the flour. This yielded fine holes and a pleasantly spongy chew. Letting the dough rise twice—pressing it into the pan in between—gave it maximum yeasty flavor. For the invigorating, sweet-tart, herby sauce, we started with a savory base of onion and garlic and then added a hefty amount of dried oregano along with red pepper flakes for kick. One can of tomato sauce provided just the right tomato flavor and texture, and a tablespoon of sugar contributed the sauce's signature sweetness.