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Skye's Version Of A "philly Tomato Pie" Pizza Recipe

skye's version of a "Philly tomato pie" pizza Recipe
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Prepare the ingredients before making skye's version of a "Philly tomato pie" pizza in your home. Then, follow these steps below to serve skye's version of a "Philly tomato pie" pizza for your family or friends.

Ingredients: skye's version of a "Philly tomato pie" pizza

  • pizza dough ingredients
  • 1 1/2 cup warm water (100-110 degrees)
  • 2 tbsp sugar
  • 1 envelope active dry yeast
  • 4 1/2 cup bread flower
  • 4 tbsp olive oil
  • 2 tsp salt
  • 1 cornmeal for dusting
  • 1 non-stick veg oil spray
  • pizza sauce ingredients
  • 6 roma tomatoes
  • 3 cup tomato puree
  • 3 tbsp tomato paste
  • 4 clove garlic, minced
  • 1 tsp basil
  • 1/4 tsp oregano
  • 4 tbsp olive oil devided
  • 2 tbsp balsamic vinegar
  • 3 tbsp sugar

How to Make skye's version of a "Philly tomato pie" pizza

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make skye's version of a "Philly tomato pie" pizza in your home by yourself.

    Step 1
  • you will want to start making your dough in the morning or even the night before. it must slow rise in the refrigerator for 4 - 12 hours. this is a MUST.
  • Step 2
  • to begin your dough. .. mix warm water and sugar and stir til dissolved. sprinkle in yeast. stir well and then let it sit for 10 minutes. watch the yeast burst into life.
  • Step 3
  • add oil, salt and about 75% of the flour. mix well and then let it rest for 20 minutes.
  • Step 4
  • mix in rest of the flour. transfer dough to floured surface and knead until smooth. .. about 10 minutes. really let yourself feel the dough. it is so lovely to work with.
  • Step 5
  • now transfer the dough to a large bowl that has been brushed with oil... turn dough to coat all the way around. cover with plastic wrap and a towel and set in a warm spot for the first rise. you want it to double in size... about 2 hours.
  • Step 6
  • punch dough down and reshape it into a ball. return it to the same bowl and cover. now put it in the refrigerator for it's second slow rise. refrigerate dough 4 - 12 hours. DO NOT SKIP THIS STEP.
  • Step 7
  • to make your sauce:
  • Step 8
  • preheat oven to 400°F
  • Step 9
  • slice your roma tomatoes in half and place them on a baking sheet. sprinkle them with salt and pepper and drizzle them with 2 tbsp olive oil and roast for 40 - 45 minutes.
  • Step 10
  • while tomatoes are roasting... start the rest of your sauce. in a medium pot heat remaining 2 tbsp olive oil and then add minced garlic. do not let garlic get dark brown. sautee it for just a few minutes.
  • Step 11
  • add the tomato paste and fry it in the oil with the garlic for just a few minutes. add remaining ingredients and simmer on low until tomatoes are done roasting. add tomatoes to the pot and with a potato masher... mash everything together. it is ok if there are small chunks of tomatoes in the sauce. I prefer it that way. if you like a smoother sauce... you can always put everything in a blender or food processor and pulse til smooth.
  • Step 12
  • putting your pizza together:
  • Step 13
  • preheat oven to 375°F
  • Step 14
  • turn out your dough onto a clean dry work area and with a rolling pin... roll out your dough into a large rectangle big enough to fit into a cookie sheet.
  • Step 15
  • sprinkle cornmeal onto cookie sheet... then lay out dough on top.
  • Step 16
  • spread on tomato sauce on top. the layer of sauce should be REALLY THICK
  • Step 17
  • bake at 375 for 25 - 35 minutes... until crust is golden brown and middle is cooked.
  • Step 18
  • transfer to cutting board.
  • Step 19
  • slice up your pizza.
  • Step 20
  • and enjoy the yumminess!
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