Homemade Philadelphia Tomato Pie-Style Pizza Recipe
seriouseats.com · 2012 · Original
Style not identified
DietVegetarian. Not vegan: finely grated pecorino romano cheese, unsalted butter.
Against 5,130 pizza recipes
65% hydration: drier than 55% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
325g
Hydration
65.0%
Salt
2.0%
Yeast
1.00%
Oil
11.4%
Sauce
n/a
Cheese
14g
Dough weight
910g
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flourall-purpose flour500g
- saltsalt10g
- yeastrapid-rise yeast5g
- oilextra-virgin olive oil30g
- waterwater325g
- sauce tomato1 can whole peeled tomatoesn/a
- sugarsugar1 tbsp · 12.5g
- saltKosher saltn/a
- cheese otherfinely grated Pecorino Romano cheese1/2 oz · 14.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter2 tbsp · 36g
- over cheese4 cloves garlic
- over cheesedried oregano1 tbsp · 1.5g
- over cheesered pepper flakes1 tsp · 4.2g
- over cheese1 shallot or small onion
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