The Southern Tomato Pie is a classic preparation from the cuisine of the Southern United States. Although the name may evoke pizza, historically it began as a sort of savory summer pie designed to showcase the harvest of ripe tomatoes.
Technically, this recipe falls into the category of Pan Pizza. This term describes pizzas (or leavened savory pies) baked in a deep-sided pan or skillet, usually metal or cast iron. The distinctive feature of Pan Pizza is the use of a generous layer of oil on the bottom of the pan: this allows the dough base to cook by direct conduction, achieving a crisp, almost fried texture that contrasts with the soft interior crumb.
The origins of this dish are tied to rural culture and the influence of European settlers who, during the 20th century, adapted the recipes for tray-baked focaccias and pizzas from Southern Italy (such as Sicilian sfincione or the Campanian pizza baked in a pan) to the ingredients and tools available in American bakeries.
The Tomato Pie (specifically the Philadelphia Style or the New Jersey Bakery Pizza) is a kind of high, soft pan pizza, often served at room temperature and characterized by a thick, flavorful tomato sauce sealed with grated cheese.
In American bakeries the dough is prepared early in the morning, spread into pans and left to rise for hours on racks at room temperature before being baked mid-day at temperatures between 446°F and 500°F for longer periods (sometimes 20–30 minutes).
My variations
In today’s recipe for a 16-inch cast-iron pan, I introduced some personal changes that diverge from the traditional American preparation to suit specific dietary needs and flavor preferences. In particular:
– The use of a gluten-free dough.
– The use of sourdough starter for fermentation.
– A customized approach to baking temperatures.
- Difficulty: Medium
- Cost: Budget
- Rest time: 7 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven, Electric oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 150 g fresh gluten-free sourdough starter (refreshed)
- 550 ml water (warm)
- 650 g gluten-free flour blend
- 40 ml olive oil (+ 4/5 tablespoons for the pan)
- 16 g salt
- 750 g tomato pulp
- 2 cloves garlic
- 3 tablespoons oregano
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 60 g Pecorino Romano (grated)
- as needed salt
Tools
- 1 Pan cast-iron, 15 3/4 in
Steps
Initial dough (Morning): In a bowl, thoroughly dissolve the sourdough starter in the warm water. Add the gluten-free flour blend and mix vigorously (preferably with a stand mixer) for 5 minutes. Finally add the olive oil and the salt.
Rest in bowl: Cover and let the dough rest in the bowl for about 1 hour. With gluten-free dough there’s no need to “develop” a gluten network, but this rest allows the blend’s fibers to fully hydrate.
Putting into the pan (Key step): Pour 4 or 5 tablespoons of extra-virgin olive oil into your pan. Brush it well. Turn the dough out into the center. With well-oiled hands, gently stretch it out to the edges.
Long proof: Cover the pan with plastic wrap (without letting it touch the dough) or invert another pan over it. Let it rise in a sheltered place (for example, an off oven) for 4–6 hours. The dough should visibly puff up and feel almost spongy to the touch.While the pizza is proofing, prepare the thick cooked sauce and let it cool completely: sauté the garlic in the oil, add the tomato pulp, oregano and season with salt. Cook for about 20 minutes.
Layering: Sprinkle the proofed dough with half of the grated Pecorino Romano, then spread the cold sauce evenly over it and top with the remaining Pecorino.
Note: Sprinkling Pecorino directly on the dough before adding the sauce creates a protective layer. This prevents the tomato’s water from penetrating the dough, avoiding a “gummy” effect and ensuring the crumb stays soft and dry, even under a generous layer of sauce.
Set the oven to the maximum: Usually 482°F (using the conventional setting is preferred so the gluten-free dough doesn’t dry out too much).
Preheating: Let the oven heat for at least 45–60 minutes. The cast iron needs to reach a very hot temperature to immediately start “frying” the base.
Phase 1 (Bottom cooking): Place the cast-iron pan directly on the bottom of the oven (in contact with the metal base) for the first 10–12 minutes. This direct heat simulates a professional deck oven and makes the base crispy.
Phase 2 (Drying and browning): Move the pan to the middle rack and continue for another 10–13 minutes. In this phase the sauce reduces and the circulating heat cooks the heart of the pie.
FAQ (Questions & Answers)
What are the main “Pan Style Pizza” types?
Not all American pizzas are Pan Pizza, but the Detroit-style is certainly one of the highest-profile and most famous examples of this category.
The Detroit-style: The archetypal “Pan Pizza”
The Detroit-style is considered a Pan Pizza because its defining characteristic is baking in a rectangular blue steel pan (originally trays used in the automotive industry to hold bolts).
Why it is a Pan Pizza: It has a tall dough, is cooked with plenty of oil and has the famous “frico” (the caramelized cheese edge against the metal).
The difference: Compared to your Tomato Pie (which is round and more similar to sfincione), the Detroit places the sauce on top of the cheese and uses Wisconsin Brick Cheese.
The Chicago Deep Dish is classified as a Pan Pizza for three objective technical reasons:
Baked in a container (Pan): It is not baked directly on the oven floor, but entirely inside a high-sided metal pan.
Thermal conduction: Heat is transmitted to the dough through the metal of the pan, which acts as a constant conductor.
“Frying” effect: The pan is heavily oiled or buttered on the bottom and sides; this causes the dough, in contact with hot fat, to undergo a superficial frying that creates the characteristic golden, crispy crust.
The Stuffed Pizza is an evolution of the Chicago Deep Dish and also belongs to the pan pizza family.
Pizzas that ARE NOT Pan Pizza
There are iconic styles that have nothing to do with a pan:
New York Style: The classic large, thin pizza, baked directly on the oven stone (or on a metal screen). It’s made to be folded in half (“the fold”) and does not have an oil-fried base.
New Haven Style (Apizza): Baked in coal-fired ovens at very high temperatures, it has an extremely thin, almost charred crust and irregular shape. It never touches a pan.
California Style: Similar to gourmet Italian pizza, with a thin crust and fresh/exotic toppings, often wood-fired.
