Wilmington Italian Tomato Pie
A thick, focaccia-like pizza topped simply with a chunky tomato sauce and a light dusting of cheese, served at room temperature, in the style of Wilmington's historic Italian bakeries.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Sheet pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 10
- carbs
- 42
- protein
- 8
- calories
- 300
Instructions
- 1
Stir the yeast and sugar into warm water. Let it sit for 10 minutes until foamy.
- 2
Mix in the flour, olive oil, and salt to form a soft dough. Knead for 8 minutes.
- 3
Put the dough in an oiled bowl and cover it. Let it rise for about 1.5 hours until doubled.
- 4
Press the dough into a well-oiled sheet pan, stretching to the edges. Let it rest for 20 minutes.
- 5
Simmer crushed tomatoes with garlic and oregano for 15 minutes to make a thick sauce. Let cool slightly.
- 6
Preheat your oven to 425°F.
- 7
Spread the tomato sauce evenly over the dough. Leave a small border around the edges.
- 8
Sprinkle lightly with grated Pecorino Romano.
- 9
Bake for 20-25 minutes. The crust should be golden and puffed at the edges.
- 10
Let it cool slightly and cut into squares. Serve at room temperature.
Chef's tips
Let the dough rise until very puffy before adding toppings. A thick, airy crust is the classic style.
Storage
Store cooled tomato pie at room temperature for a day or refrigerate up to 3 days.
Reheating
Serve at room temperature as is traditional, or warm briefly in a low oven.
Common mistakes to avoid
- •Using thin, crisp pizza dough instead of a thick focaccia-style base
- •Adding too much cheese instead of keeping it light
Serving suggestions
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