When it comes to iconic regional recipes, Philadelphia has a hidden gem that deserves a spot in every home cook’s repertoire: the Philly tomato pie. This unique dish is not quite pizza, but it shares that beloved tomato-forward flavor with a soft, chewy bread base. Inspired by a visit to Cacia's Bakery in South Philadelphia, this recipe offers a perfect blend of savory, sweet, and tangy notes that make it irresistible for any occasion—from backyard barbecues to cozy family dinners.
The Secret to the Perfect Philly Tomato Pie Crust
The foundation of a great tomato pie is its crust, which is soft, chewy, and flavorful—more like a tender bread than a traditional pizza crust. The key to achieving this texture lies in the dough preparation.
Start with two and a half cups (12.5 ounces) of all-purpose flour combined with three-quarters of a teaspoon of instant yeast. Using a stand mixer, mix these dry ingredients briefly to combine. Then add one cup of room temperature water and one and a half tablespoons of extra virgin olive oil. This dough calls for a moderate hydration level, so it won’t be too wet or overly airy—just the right amount to create a soft crumb.
After mixing, the dough undergoes an important resting phase called autolyse. This step allows the flour to fully absorb the water, improving texture and flavor. Cover the dough and let it rest for ten minutes, keeping it moist and ready for the next step.
Once rested, salt is added—one and a half teaspoons—to enhance the flavor without interfering with dough hydration. The dough is then kneaded on medium speed for six to eight minutes until it forms a sticky, satin-like ball that clears the sides of the bowl but may stick slightly to the bottom.
Rising and Shaping: Building Flavor and Texture
To bake the tomato pie with the perfect golden crust, use a 13x9 inch nonstick baking pan sprayed with vegetable oil spray. This ensures easy release and optimal browning since a metal pan browns better than glass.
After placing the dough in the pan, cover it and let it rise in a warm, draft-free spot until it doubles in size—about an hour and a half. This slow rise allows the dough to relax and develop flavor.
Once the dough has risen, gently spread it from the center outwards to fill the pan, pushing it into the corners for an even thickness. The dough is then covered again and left to rise for another hour and a half, further enhancing its rich flavor and soft texture.
Crafting the Sweet and Savory Tomato Sauce
The sauce is the star topping of Philly tomato pie, known for its bright, tangy, and slightly sweet profile. Start by heating two tablespoons of extra virgin olive oil in a small saucepan over medium heat. Add a quarter cup of finely chopped onion and cook until softened and just beginning to brown, about three to five minutes.
Next, add two cloves of minced garlic, two teaspoons of dried oregano, and a quarter teaspoon of red pepper flakes. Cook these aromatic ingredients for about thirty seconds until fragrant, then stir in a 15-ounce can of tomato sauce.
To balance acidity and add a subtle sweetness typical of tomato pie sauce, mix in one tablespoon of sugar. Bring the sauce to a boil, then reduce heat and simmer until it thickens to about a cup and a quarter—roughly eight to ten minutes. The sauce should be thick enough to spread evenly without soaking into the dough.
Assembling and Baking the Tomato Pie
Before baking, allow the sauce to cool completely; this makes it easier to spread without damaging the delicate dough structure. After a total of three hours of rising, the dough will have doubled in size again and be bursting with flavor.
Using a spatula or the back of a spoon, spread the sauce evenly across the dough, leaving only about a quarter-inch of crust exposed around the edges. This ensures every bite is coated with the rich tomato flavor.
Preheat the oven to 450°F with the rack in the upper-middle position. Bake the pie for about twenty minutes until the crust edges turn a light golden brown. The crust won’t be crispy like pizza but will have a beautiful golden color and a tender, bread-like texture.
After baking, let the pie rest for five minutes to allow the sauce to set further. Then, carefully remove it from the pan using an offset spatula or paring knife to loosen the edges. The result is perfectly square slices with a soft, chewy crumb and a vibrant tomato topping.
A Flavorful Slice of Philadelphia
Cut into eight rectangular pieces, the tomato pie offers a satisfying combination of soft bread and intensely flavored sauce. The sauce’s sweetness, oregano, and pepper flakes create a balanced, savory profile that’s not too salty but bursting with character.
This dish is a fantastic alternative for those who love the flavors of pizza but want something a little different—like bread with a little extra flair.
For those passionate about cooking, recipes, bon appétit moments, and exploring regional specialties, the Philly tomato pie is a must-try. It’s a simple yet deeply satisfying dish that brings a taste of Philadelphia right to your kitchen table.
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This article was created from the video Does This Count as Pizza? | America's Test Kitchen with the help of AI.
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