Tomato Pie
Tomato Pie
Ingredients
For the Dough
- 500 grams bread flour
- 10 grams salt
- 350 grams water
- 15 grams olive oil
- 15 grams sourdough starter
For the Sauce
- 300 grams whole peeled tomatoes
- 250 grams crushed tomatoes
- 15 grams olive oil
- 5 grams dried oregano
- as needed salt, to taste
- as needed pepper, to taste
For Topping
- as needed Reggiano and/or Pecorino Romano cheese, grated, for a generous layer
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, salt, water, olive oil, and sourdough starter. Mix on low speed until all ingredients are well combined and a shaggy dough forms.
⏱️ 5 min
- 2
Cover the bowl and allow the dough to bulk rise at room temperature for 4 to 6 hours, or until it has significantly increased in volume.
⏱️ 240 min
- 3
After the bulk rise, gently turn the dough out onto a lightly floured surface. Divide the dough into 2 equal balls and shape them. Cover the dough balls and let them rest for 30 minutes.
⏱️ 35 min
- 4
While the dough rests, prepare the sauce. Blend the whole peeled tomatoes in a blender until smooth.
⏱️ 5 min
- 5
In a bowl, combine the blended tomatoes with the crushed tomatoes, olive oil, dried oregano, and salt and pepper to taste. Stir well to combine.
⏱️ 5 min
- 6
Preheat your oven to 200 degrees Celsius.
⏱️ 15 min•🌡️ 200
- 7
Lightly oil a baking pan. Take one dough ball and gently stretch it out onto the prepared pan, forming an even layer that reaches the edges.
⏱️ 5 min
- 8
Spread half of the prepared tomato sauce evenly over the stretched dough, extending it to the edges.
⏱️ 2 min
- 9
Add a generous layer of grated Reggiano and/or Pecorino Romano cheese over the sauce.
⏱️ 2 min
- 10
Bake the tomato pie in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbly.
⏱️ 25 min•🌡️ 200
- 11
Once baked, remove the pie from the oven and let it cool for 10 minutes before slicing. Repeat steps 7-11 for the second dough ball and remaining sauce/cheese.
⏱️ 10 min
- 12
Slice and enjoy your tomato pie!
⏱️ 1 min
Kitchen Tools
Tomato Pie
For the Dough
- 500 grams bread flour
- 10 grams salt
- 350 grams water
- 15 grams olive oil
- 15 grams sourdough starter
For the Sauce
- 300 grams whole peeled tomatoes
- 250 grams crushed tomatoes
- 15 grams olive oil
- 5 grams dried oregano
- as needed salt, to taste
- as needed pepper, to taste
For Topping
- as needed Reggiano and/or Pecorino Romano cheese, grated, for a generous layer
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, salt, water, olive oil, and sourdough starter. Mix on low speed until all ingredients are well combined and a shaggy dough forms.
⏱️ 5 min - 2
Cover the bowl and allow the dough to bulk rise at room temperature for 4 to 6 hours, or until it has significantly increased in volume.
⏱️ 240 min - 3
After the bulk rise, gently turn the dough out onto a lightly floured surface. Divide the dough into 2 equal balls and shape them. Cover the dough balls and let them rest for 30 minutes.
⏱️ 35 min - 4
While the dough rests, prepare the sauce. Blend the whole peeled tomatoes in a blender until smooth.
⏱️ 5 min - 5
In a bowl, combine the blended tomatoes with the crushed tomatoes, olive oil, dried oregano, and salt and pepper to taste. Stir well to combine.
⏱️ 5 min - 6
Preheat your oven to 200 degrees Celsius.
⏱️ 15 min•🌡️ 200 - 7
Lightly oil a baking pan. Take one dough ball and gently stretch it out onto the prepared pan, forming an even layer that reaches the edges.
⏱️ 5 min - 8
Spread half of the prepared tomato sauce evenly over the stretched dough, extending it to the edges.
⏱️ 2 min - 9
Add a generous layer of grated Reggiano and/or Pecorino Romano cheese over the sauce.
⏱️ 2 min - 10
Bake the tomato pie in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbly.
⏱️ 25 min•🌡️ 200 - 11
Once baked, remove the pie from the oven and let it cool for 10 minutes before slicing. Repeat steps 7-11 for the second dough ball and remaining sauce/cheese.
⏱️ 10 min - 12
Slice and enjoy your tomato pie!
⏱️ 1 min