Philadelphia Tomato Pie

Step 1

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

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

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

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

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

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

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.