What is the difference between Philly Tomato Pie and regular pizza?

The biggest difference is that Philly Tomato Pie is typically served at room temperature and does not use melted mozzarella cheese as a primary topping. Instead, it features a thick layer of cooked tomato sauce and a light dusting of grated Pecorino Romano cheese added after baking. The crust is also thicker and baked in a rectangular sheet pan.

Can I make Philly Tomato Pie ahead of time?

Yes. In fact, Philly Tomato Pie is one of the best make-ahead pizza styles. It is traditionally served at room temperature and often tastes even better a few hours after baking. You can prepare it earlier in the day for parties, gatherings, or special events without sacrificing quality.

How do I store leftover Philly Tomato Pie?

Store leftover Philly Tomato Pie in an airtight container in the refrigerator for up to two days. For the best texture and flavor, allow it to come to room temperature before serving. While it can be reheated, many people prefer it the traditional way—served without reheating.

Can I add toppings to Philly Tomato Pie?

Absolutely. While traditional Philly Tomato Pie is usually served plain with tomato sauce and Pecorino Romano cheese, many bakeries offer variations topped with sweet peppers, spinach, broccoli, eggplant, pepperoni, or hot peppers. Just be careful not to overload the pie, as the sauce and crust are meant to remain the stars of the dish.

Philly Tomato Pie Easy Authentic Recipe

Name: Philly Tomato Pie Easy Authentic
Prep time: 40 min
Cook time: 30 min
Total time: 3 h 10 min
Cuisine: Italian-American
Ingredients: 484 g (4 cups) bread flour; 302 g (1.3 cups) water; 32.5 g (2.5 tbsp) olive oil (for dough); 9 g (1 1/2 tsp) salt; 4.5 g (1 1/2 tsp) instant dry yeast; 14 g (1 tbsp) sugar (for dough); 28 oz (3 cups) tomato puree; 3 tbsp tomato paste (optional); 2 tbsp olive oil (for sauce); 2 cloves garlic, minced; 2 tsp dried oregano; 1 tsp salt (for sauce); 1/2 tsp sugar (for sauce); 1/2 tsp black pepper; 1/4 tsp red pepper flakes; 1/4 cup water; 3 tbsp grated Pecorino Romano cheese

Description

Philly Tomato Pie is a classic Philadelphia-style rectangular pizza featuring a medium-thick, crisp crust topped with a rich, slightly sweet tomato sauce and finished with grated Pecorino Romano cheese. Traditionally served at room temperature, it is a beloved Italian-American bakery favorite that is perfect for parties, gatherings, and make-ahead entertaining.

Ingredients

Scale

484 g (4 cups) bread flour
302 g (1.3 cups) water
32.5 g (2.5 tbsp) olive oil (for dough)
9 g (1 1/2 tsp) salt
4.5 g (1 1/2 tsp) instant dry yeast
14 g (1 tbsp) sugar (for dough)
28 oz (3 cups) tomato puree
3 tbsp tomato paste (optional)
2 tbsp olive oil (for sauce)
2 cloves garlic, minced
2 tsp dried oregano
1 tsp salt (for sauce)
1/2 tsp sugar (for sauce)
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/4 cup water
3 tbsp grated Pecorino Romano cheese

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Instructions

Combine bread flour, yeast, and sugar in a mixing bowl. Slowly add water and mix until a rough dough forms.
Add olive oil and mix until incorporated. Cover and let rest for 20 to 30 minutes.
Add salt and knead for 5 to 6 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and refrigerate overnight, or allow it to rise at room temperature for about 1 hour until doubled.
In a saucepan, combine tomato puree, tomato paste, olive oil, garlic, oregano, salt, sugar, black pepper, red pepper flakes, and water.
Simmer the sauce for about 40 minutes, partially covered, until thickened. Let cool.
Oil an 18 x 13-inch sheet pan generously. Place the dough on the pan and gently stretch it to fit. Let rise for 30 to 60 minutes.
Preheat the oven to 450°F (230°C) and position a rack in the lower third of the oven.
Spread about one-quarter of the tomato sauce over the dough, leaving a small border around the edges.
Bake for 20 to 30 minutes, or until the crust is golden brown and crisp on the bottom.
Remove from the oven and spread the remaining thick tomato sauce evenly over the baked crust.
Allow the pizza to cool for 15 to 20 minutes.
Sprinkle grated Pecorino Romano cheese evenly over the top.
Slice into 16 squares and serve at room temperature.

Notes

Overnight fermentation produces the best flavor and texture.
The sauce should be thick to prevent a soggy crust.
Use freshly grated Pecorino Romano for authentic flavor.
Bake on the lower oven rack for a crisp bottom crust.
Traditionally served at room temperature rather than hot.
Store leftovers in the refrigerator for up to 2 days.
Allow refrigerated slices to return to room temperature before serving.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 248 kcal
Sugar: 3 g
Sodium: 328 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 2 mg