Philly Tomato Pie is a beloved regional specialty from Philadelphia, known for its thick, focaccia-like crust and vibrant tomato sauce topping. Unlike traditional pizza, it’s served without cheese (or with just a light sprinkle of Parmesan) and is typically enjoyed at room temperature.
This no-fuss, savory snack is often found at Italian bakeries and delis throughout the city, especially during parties, game days, and family gatherings.
Its simplicity is what makes it so iconic—each bite highlights the sweet-tangy tomato sauce and soft, airy bread. Philly Tomato Pie is more than just food; it’s a slice of Philadelphia tradition.
Philly Tomato Pie, also known as “bakery pizza” or “square pizza,” is a regional specialty of Philadelphia. Unlike traditional pizza, it has no cheese (or just a dusting of grated Parmesan or Romano), and it’s served at room temperature.
With a pillowy, focaccia-like crust and a robust, slightly sweet tomato sauce, it’s a simple but incredibly satisfying treat. Traditionally cut into squares and sold at bakeries or Italian delis, this dish is nostalgic for many Philly natives—and easy to make at home with pantry staples.
Philly Tomato Pie: An Incredible Ultimate Recipe You Must Try
Description
Philly Tomato Pie is a beloved Philadelphia classic known for its thick, focaccia-like crust topped with a tangy, seasoned tomato sauce.
Unlike traditional pizza, it’s served at room temperature and typically without cheese, letting the robust flavor of the tomato sauce shine.
Often cut into squares, it’s popular at parties, bakeries, and Italian-American delis throughout the region.
The pie’s rustic simplicity, balanced flavors, and satisfying texture make it a nostalgic comfort food. It’s especially loved for its unique contrast to cheesier, more common pizza styles.
Ingredients
For the Tomato Sauce:
For Garnish (optional):
Instructions
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Make the Dough (First Rise – 1.5 to 2 hours)
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Activate Yeast: In a large bowl, combine warm water and sugar. Sprinkle in the yeast. Let it sit for 5–10 minutes until foamy.
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Mix Dough: Add the flour, salt, and olive oil. Mix with a spoon or stand mixer (dough hook) until a rough dough forms. Knead for 8–10 minutes by hand or 5–6 minutes in a mixer until smooth and elastic.
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First Rise: Transfer the dough to an oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
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Prepare the Sauce
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Sauté Garlic: In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
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Add Tomatoes: Stir in the crushed tomatoes and tomato paste until smooth.
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Season: Add oregano, red pepper flakes, sugar, basil (if using), and salt and pepper to taste. Simmer for 20–25 minutes, stirring occasionally, until thickened and rich.
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Cool the Sauce: Set aside and let the sauce cool to room temperature.
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Second Rise and Shape the Dough (30 minutes)
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Prepare Pan: Generously oil a rimmed half-sheet baking pan (13x18 inches) or two smaller pans.
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Stretch Dough: Punch down the dough and transfer it to the pan. Gently stretch it to fit the pan. If it resists, let it rest 5 minutes and try again.
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Second Rise: Cover loosely and let the dough rise for another 30–45 minutes, until slightly puffy.
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Bake
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Preheat Oven: Preheat your oven to 450°F (232°C).
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Par-Bake Dough (optional but recommended for a crispier base): Bake the plain dough for 8 minutes, then remove from oven.
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Add Sauce: Spread a thick layer of the cooled tomato sauce evenly over the dough. You may not use all of it—save some for dipping!
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Bake Again: Return to the oven and bake for another 15–18 minutes, or until the edges are golden and the bottom is lightly browned.
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Cool: Let the tomato pie cool in the pan for at least 15–20 minutes before cutting. It is traditionally served at room temperature.
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Optional Toppings (After Baking)
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Sprinkle with grated Parmesan or Romano for a salty, umami finish.
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Drizzle with good olive oil for shine and richness.
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Top with fresh basil for a pop of flavor and color.
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Serving
Cut into squares or rectangles and serve at room temperature. Philly Tomato Pie is a perfect dish to make ahead, especially for parties, potlucks, or school lunches. It doesn’t require refrigeration if eaten within a day or two, making it convenient for on-the-go snacks or picnics.
Nutrition Facts
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1.5g8%
- Cholesterol 5mg2%
- Sodium 250mg11%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Philly Tomato Pie is a beloved staple of Philadelphia’s culinary scene. Unlike a traditional pizza, this dish is a focaccia-like thick crust topped with a vibrant, garlicky tomato sauce and served at room temperature.
It's simple but deeply satisfying—a nostalgic treat often enjoyed at parties, family gatherings, or just as a hearty snack.
Whether you’re making it at home for the first time or looking to elevate your version, these tips and serving tricks will ensure a crowd-pleasing pie every time.
1. Perfecting the Dough: Texture is Everything
The base of Philly Tomato Pie is its thick, airy, bread-like crust. It's not your typical pizza dough—it should be more like focaccia. For best results:
- Use bread flour: This has higher protein content, producing more gluten and giving the crust structure and chew.
- Hydration matters: A higher hydration dough (about 70–75%) yields a softer, airier crumb.
- Cold fermentation: Allowing the dough to rise slowly in the fridge for 12–24 hours enhances flavor and texture. It also makes the dough easier to handle.
- Generous oiling: Coat the pan well with olive oil to encourage a golden, crispy bottom crust.
2. Sauce is the Star—Make it Count
Tomato Pie sauce should be thick, rich, and slightly sweet to balance the acidity of the tomatoes and the richness of the crust.
- Use good-quality canned tomatoes: San Marzano or other plum tomatoes work well. Crush them by hand or use an immersion blender for a slightly chunky texture.
- Simmer low and slow: Let the sauce reduce to a thick consistency. Garlic, olive oil, oregano, basil, and a touch of sugar are classic additions.
- No cheese needed (traditionally): Classic Philly Tomato Pie doesn’t include cheese on top, though a light dusting of grated Romano or Parmesan is acceptable if desired.
3. Baking and Cooling
The pie is baked in a well-oiled sheet pan until the crust is golden brown and cooked through, and the sauce has slightly caramelized on top.
- Don’t overload with sauce: A thick, even layer is key. Too much sauce can lead to a soggy crust.
- Cool completely before slicing: This pie is traditionally served at room temperature. Letting it cool allows the crust to set and the flavors to meld.
4. Slicing and Serving Tricks
Philly Tomato Pie is a favorite at gatherings, so presentation and serving matter just as much as preparation.
- Use a serrated knife or pizza rocker: These tools cut through the thick crust without squishing it.
- Cut into squares or rectangles: This makes it easy to serve as finger food at parties or buffets.
- Serve at room temp: It may sound unusual, but this is key. The flavors shine best when not piping hot.
5. Variations and Toppings (Optional but Tasty)
While purists may scoff, you can customize your tomato pie while preserving its spirit:
- Spice it up: Add crushed red pepper flakes to the sauce or sprinkle on top before serving.
- Garlic lovers: Rub a cut garlic clove on the crust right after baking for an extra punch.
- Fresh herbs: A few torn basil leaves or chopped parsley added after baking provide freshness and color.
- Cheese sprinkle: A light dusting of Pecorino Romano or grated Parmesan right after baking can add a savory finish.
6. Storage and Make-Ahead Tips
- Storing leftovers: Keep in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in the oven for a crispy crust.
- Freezer-friendly: Freeze slices individually, then reheat in a 375°F (190°C) oven straight from frozen for best texture.
Storage & Reheating
- Store: Keep leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 4 days.
- Reheat: Best enjoyed at room temp, but if desired, reheat in a 300°F oven for 10 minutes.
Tips & Variations
- Sweeter Sauce? Add a touch more sugar if your tomatoes are very acidic.
- Crispier Crust? Bake on a pizza stone or preheated steel for extra bottom crisp.
- Add Cheese? While not traditional, a light sprinkle of mozzarella during the last 5 minutes of baking works if you crave a cheesier version.
Conclusion
Philly Tomato Pie is the ultimate expression of simplicity: no melty cheese or complicated toppings, just great dough and a killer tomato sauce.
Whether you grew up with it or are discovering it for the first time, this recipe captures the essence of a true Philadelphia classic. It’s affordable, easy to make in batches, and universally loved—proof that sometimes, less really is more.
Philly Tomato Pie is a deceptively simple dish that relies on the harmony of great dough, slow-simmered sauce, and thoughtful preparation.
With these tips, you can recreate an authentic version at home that captures the charm of Philadelphia’s favorite party pie—whether you’re serving it to friends or just treating yourself.
