Philadelphia Tomato Pie

Philadelphians are proud of their foodways. In the City of Brotherly Love, residents and visitors alike enjoy the summer-favorite water ice, March’s Irish potato candy and, of course, the year-round famous Philly cheesesteak. But one Philly-centric dish is often overlooked by tourists, even though it’s a true staple (and often expected) at gatherings all across the city—it’s called the Philadelphia tomato pie.

What is Philadelphia tomato pie?

Philadelphia tomato pie is a rectangular pizza made with a spongy focaccia-like dough and a layer of sweet, tangy tomato sauce on top. Sometimes Pecorino Romano or Parmesan is sprinkled on top, and other times there is no cheese at all.

Made popular by Italian immigrants, Philadelphia tomato pie (also called church pie, granny pie and red pie) is modeled after sfincione palermitano from Palermo, Sicily. The Sicilian food item is almost exactly like a Philly tomato pie recipe but with onions, anchovies, caciocavallo cheese and bread crumbs on top.

Ingredients for Philadelphia Tomato Pie

• Water: Warm the water until it reaches 110° to 115°F so the yeast can proof. Cold water won’t proof the yeast, and too-hot water will kill it.
• Sugar: You’ll need 1 teaspoon of sugar to feed the yeast and 1 teaspoon of sugar to sweeten the dough.
• Yeast: Be sure to purchase active dry yeast, not instant yeast, for this Philly tomato pie recipe. Also, double-check your yeast’s expiration date.
• Flour: 00 flour is very finely milled, giving your pizza dough a nice elasticity. However, all-purpose flour is totally fine to use instead.
• Oil: Oil adds fat and moisture to the pizza dough. Feel free to use canola or olive oil.
• Pizza sauce: Choose one of the best store-bought pizza sauces, and try to find one with herbs like oregano so it’s true to the tomato pie from Philly. You could also go the extra mile and whip up an easy homemade pizza sauce.
• Parmesan: Finish your tomato pie with a dusting of Pecorino Romano or Parmesan. Freshly grated cheese offers a bolder flavor.

Directions

Step 1: Proof the yeast

In a small bowl, stir together the warm water and 1 teaspoon sugar. Sprinkle in the active dry yeast and whisk until dissolved. Let the mixture stand until bubbles form on the surface.

Editor’s Tip: If the yeast does not bubble and proof, do not move on to the next step. Your dough won’t rise without properly proofed yeast. Instead, start again. Make sure that your yeast isn’t expired and that the water isn’t too hot or too cold.

Step 2: Make the dough

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In a large bowl, whisk together 3 cups flour with the salt and the remaining 1 teaspoon of sugar. Make a well in the center, and add the yeast mixture and oil. Stir everything together until the mixture is smooth. Add enough of the remaining flour to form a soft dough.

Editor’s Tip: You may not need all the extra flour, so add a 1/4 cup at a time until a soft dough forms.

Step 3: Knead the dough

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Turn the dough onto a floured surface. Knead the dough, adding more flour to the surface as needed until it’s no longer sticky and the dough is smooth and elastic, six to eight minutes.

Step 4: Let the dough rise and then chill overnight

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Place the dough in a large greased bowl and turn the dough once to grease the top. Cover the dough with a clean kitchen towel and let the dough rise in a warm place for 30 minutes.

Transfer the bowl to the refrigerator and allow the dough to chill overnight. Take the dough out of the fridge and let it come to room temperature, about 30 minutes.

Step 5: Bake the dough

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Preheat your oven to 425°. Press the dough onto a rimmed baking sheet coated with cooking spray, making sure it reaches all four corners. Prick the dough generously with a fork. Bake the dough until it’s just lightly browned, 8 to 10 minutes.

Step 6: Add the red sauce

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Spread the red sauce all over the crust, leaving a 1-inch border exposed and unsauced. Slide the tomato pie back in the oven and bake until the sauce darkens and appears dry, 15 to 18 minutes.

Step 7: Serve the tomato pie

Sprinkle the top of the pie lightly with finely grated Parmesan or Pecorino Romano. Allow the tomato pie to cool completely to room temperature, then cut it into squares.

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Recipe Variations

• Make it the true Sicilian way: The Philly tomato pie recipe is derived from one of Sicily’s most famous street foods: sfincione palermitano. After baking the dough for 8 to 10 minutes, cube caciocavallo cheese and evenly distribute it all over the dough. Add anchovies on top. Stir cooked sliced onions into the pizza sauce, then pour the pizza sauce on top. Finally, sprinkle lightly toasted bread crumbs on top, then bake the pie until the sauce darkens and appears dry, 15 to 18 minutes
• Bake it with your favorite toppings: After spreading on the red sauce, add toppings of your choice like onions, eggplant, sweet peppers, spinach or pepperoni.
• Add melting cheese: Philly tomato pie strictly has, at most, only a sprinkle of hard, grated cheese on top and no other cheese at all. If you’d like to take this into traditional pizza territory, add a melting cheese on top of the pizza dough before the red sauce.

How to Store Philadelphia Tomato Pie

Store leftover Philadelphia tomato pie in an airtight container in the fridge for up to four days. It’s best eaten at room temperature, so take the pie out of the fridge one hour before serving. You can also freeze tomato pie for up to two months.

Can you make Philadelphia tomato pie ahead of time?

Yes, you can make Philadelphia tomato pie ahead of time. There are a couple of ways to do this. The first is to assemble and bake the pie completely a day in advance, then allow the pie to cool to room temperature, wrap the pie in storage wrap and place it in the fridge. Remove the pie from the fridge one hour before serving so it has a chance to come to room temperature.

The second is to make the dough the night before (as instructed in the recipe) and the sauce as well. That way, on the day of serving, all you have to do is assemble and bake the tomato pie.

Philadelphia Tomato Pie Tips

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Can you use store-bought pizza dough to make Philadelphia tomato pie?

If you want to bake the most authentic homemade tomato pie possible, I do not suggest using store-bought pizza dough. The dough is integral to the tomato pie’s characterization. It’s closer to focaccia bread than traditional Neapolitan-style, though not as lofty and hydrated as focaccia.

How is tomato pie from Philly different from southern tomato pie and Trenton tomato pie?

There are many renditions of tomato pie. In the South, tomato pie has a mayo-cheese mixture between layers of sliced tomatoes nestled in a flaky pie crust. In New Jersey, tomato pie is more like a very thin-crust pizza with cheese layered on first, followed by the sauce.

Where can you buy authentic tomato pie in Philly?

Want to try this regional dish during a trip to Philadelphia? Check out the bakeries that are most famous for their tomato pie, like Corropolese, Cacia’s, Sarcone’s and Iannelli’s.