Quick Tomato Pie Pizza

I was well into my thirties before I tried tomato pie pizza for the first time. Growing up, pizza meant the usual – pepperoni, cheese, maybe some mushrooms if we were feeling fancy. My mom’s idea of getting creative with pizza was ordering extra toppings from the local delivery place.

That’s because mom never knew about this amazing Italian-American creation. Tomato pie pizza flips the usual pizza formula on its head – the sauce goes on after the cheese, and there’s this wonderful crunch to the crust that you just don’t get with regular pizza. It’s so simple to make, but that’s what makes it special.

What Kind of Tomatoes Should I Use?

For tomato pie pizza, you’ve got several good options when it comes to your tomatoes. While the recipe calls for tomato puree, you can actually start with whole peeled or crushed tomatoes and blend them yourself – many pizza makers prefer this method since it gives them more control over the final texture. San Marzano tomatoes are a popular choice because of their sweet flavor and low acidity, but any good-quality canned plum tomatoes will work well. If you’re using whole tomatoes, just give them a quick blend until they’re smooth but still have a bit of texture – you don’t want the sauce to be completely watery. Just make sure to avoid fresh tomatoes for this style of pizza sauce, as they’re typically too watery and can make your crust soggy.

Options for Substitutions

While some ingredients are key for this pizza, there’s room for flexibility with others:

• Bread flour: This is pretty important for the right texture, but in a pinch, you can use all-purpose flour. Just know the crust won’t be quite as chewy. Don’t use cake flour or pastry flour – they won’t work here.
• Instant yeast: Active dry yeast works too – just proof it in warm water first and expect a slightly longer rise time. You’ll need about 5.5 grams of active dry to replace the instant yeast.
• Tomato puree: Any canned tomato product works as long as you blend it smooth – whole peeled, crushed, or even diced tomatoes. Just avoid tomato sauce that’s already seasoned.
• Pecorino Romano: Parmesan makes a good stand-in, or try a mix of both. For a stronger flavor, aged Asiago works great too.
• Olive oil: While olive oil gives the best flavor, you can use vegetable or canola oil in the dough. For the sauce though, stick with olive oil for that classic taste.
• Fresh garlic: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead. Avoid garlic salt as it’ll throw off the salt balance.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie pizza is getting the dough temperature right – cold dough won’t stretch properly and can tear, so make sure to let it come to room temperature for at least 2 hours before handling. When it comes to the sauce, avoid the common mistake of making it too thick, as it will become even thicker during baking – add that extra 1/4 cup of water to achieve the right consistency, and remember you can always add more after cooking if needed. Another crucial error is rushing the baking process – your oven and pizza stone (if using) need at least 45-60 minutes to fully preheat at the highest temperature possible, ensuring that perfect crispy bottom crust. For the best texture, don’t overwork the dough while stretching it, as this can make it tough and chewy – instead, handle it gently and let gravity do most of the work while rotating the dough between your hands.

What to Serve With Tomato Pie Pizza?

Since tomato pie pizza is rich and saucy, it pairs really well with fresh, crisp sides that can balance out those bold flavors. A simple arugula salad with lemon dressing and shaved parmesan makes a perfect match, cutting through the richness of the pizza. If you’re feeding a crowd, try serving it with some garlic knots or a bowl of marinated olives for snacking. For a complete Italian-style meal, you could add a side of Italian chopped salad loaded with crunchy vegetables and a light vinaigrette – it’s what I always serve at pizza night with friends!

Storage Instructions

Keep Fresh: Once your tomato pie has cooled down, place it in an airtight container and keep it in the fridge for up to 3 days. I like to place pieces of parchment paper between the slices to prevent them from sticking together. The sauce might make the crust a bit softer over time, but it’s still really good!

Freeze: You can freeze your tomato pie for up to 2 months! First, let it cool completely, then wrap individual slices in plastic wrap and aluminum foil, or place them in freezer bags. This way, you can grab just what you need when a craving hits.

Reheat: To bring back that fresh-from-the-oven taste, pop your tomato pie in a preheated oven at 350°F for about 10 minutes, or until heated through. If reheating from frozen, add an extra 5-7 minutes. The microwave works too, but the crust might not be as crispy.

Make Ahead: You can prep the dough up to 24 hours ahead and keep it in the fridge. The sauce can also be made 2-3 days in advance – just store it in an airtight container in the refrigerator. Having these components ready makes assembly super quick when you’re ready to bake!

Preparation Time	60-90 minutes
Cooking Time	30-40 minutes
Total Time	90-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 70-80 g
• Fat: 100-120 g
• Carbohydrates: 350-370 g

Ingredients

For the dough:

• 1.15 oz olive oil
• 0.16 oz instant yeast
• 17.07 oz bread flour (King Arthur brand recommended for consistent results)
• 10.65 oz water (warm, about 95-105°F)
• 0.32 oz salt
• 0.49 oz sugar

For the sauce:

• 2 cloves garlic (finely minced)
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 1/2 tsp sugar
• 1/4 cup water
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes (for a subtle heat)
• 28 oz tomato puree (I use Cento brand for its rich flavor)
• 2 tsp dried oregano
• 1 tsp salt

For the topping:

• 3 tbsp grated pecorino romano cheese (freshly grated for best flavor)

Step 1: Prepare the Dough

In the bowl of a standing mixer, combine flour, yeast, and sugar.

Mix until the ingredients are well combined.

Gradually add water while mixing on low speed until all the flour has been incorporated.

Add oil and continue mixing until the oil is fully integrated into the dough.

Cover the bowl and let the dough rest for 20 to 30 minutes before proceeding.

Step 2: Add Salt and Knead the Dough

After the resting period, add salt to the dough.

Mix on medium speed for about 5 to 6 minutes until the dough is smooth and elastic.

If kneading by hand, extend the kneading time to approximately double, taking breaks every few minutes.

Step 3: Dough Storage Options

For next-day baking (highly recommended), shape the dough into a large ball and place it in a gallon ziplock bag or a large bowl covered well with plastic wrap.

Store in the refrigerator.

For same-day baking, allow the dough to double in size in a covered bowl at room temperature for about 1 hour.

Step 4: Prepare and Thicken the Sauce

Add desired ingredients to a medium-sized pot and bring to a low simmer.

Reduce heat if necessary to maintain a simmer for about 40 minutes, keeping the lid slightly ajar to thicken the sauce.

This sauce can be prepared ahead of time and stored in the refrigerator overnight if desired.

Step 5: Prepare the Dough for Baking

For the overnight method, remove the dough from the refrigerator and place it on a well-oiled baking sheet.

Pour a little oil on top of the dough, then cover loosely.

Allow the dough to reach room temperature (~60 minutes).

Stretch the dough to fit an 18×13-inch baking sheet, pressing fingertips along the edge to form the cornicione.

Let the dough rise for 30 to 60 minutes.

For same-day baking, after the dough has doubled in size, place it on a well-oiled baking sheet.

Gently stretch the dough to fit the pan, using a tiny bit of oil on your hands if needed.

Let the dough rest between stretches if necessary.

Form the cornicione and let rise for 30 to 60 minutes.

Step 6: Bake the Pizza

Preheat the oven to 450°F, placing the rack in the bottom third of the oven.

This helps ensure a crisp bottom.

Top the dough with about a quarter of the tomato sauce mixture, leaving a rim around the edges.

Bake for 20 to 40 minutes, checking at 20 minutes for golden edges and a golden bottom.

Step 7: Final Touches and Serve

Once the pizza is baked and golden, remove it from the oven.

Add the remaining thickened sauce.

If available, cool the pizza on a wired rack to maintain crispness.

Allow the pizza to cool for 15 to 20 minutes before dusting liberally with about 3 tablespoons of grated cheese.

To slice, place the pizza on a pan or wooden board and cut into 16 equal slices.

Do this by cutting it in half both lengthwise and widthwise, then cutting each quadrant into 4 pieces.

Serve and enjoy your delicious homemade pizza!