Utica Tomato Pie - Everything Erica
Date Added: 8/31/2018 Source: www.everythingerica.com
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Ingredients
- 1/3 cup extra virgin olive oil
- 2 and 1/4 cups warm water
- 2 tsp salt
- 6 cups all purpose flour
- 1 teaspoon sugar
- 4 tablespoons Romano cheese, grated finely
- 1 pkg. active dry yeast
- For The Sauce
- 28 oz can of san marzano tomatoes
- 4 cloves of garlic, roasted in the oven for 1 hour
- 1 sweet onion, minced
- 2 tablespoons of fresh parsley, chopped
- 1 whole basil leaf
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- What You’ll Do
- 1) To make the sauce, sauté the onions on medium/low until they have almost melted into the oil. Add the roasted garlic, tomatoes, basil and dried oregano. Let simmer on medium for about an hour. Remove the basil leaf before putting on pie.
- 2) For the dough, start by heating up 1/4 cup water to 125 degrees. Add the yeast and a teaspoon of sugar. Cover, remove from heat and set aside for 10 minutes.
- 3) Using a dough hook on your mixer, mix 3 cups of flour, salt, 2 tablespoons of cheese, olive oil, and 2 cups warm water. After it is well combined, add the yeast and mix for 3 minutes. You might need to scrape the sides of the bowl as you mix to ensure it’s a mixed. After about 3 minutes, add the remaining 3 cups of flour and mix another 3 to 4 minutes.
- 3) Using a dough hook on your mixer, mix 3 cups of flour, salt, 2 tablespoons of cheese, olive oil, and 2 cups warm water. After it is well combined, add the yeast and mix for 3 minutes. You might need to scrape the sides of the bowl as you mix to ensure it’s a mixed. After about 3 minutes, add the remaining 3 cups of flour and mix another 3 to 4 minutes.
- 4) Remove dough from mixer and knead for 10 minutes. Once complete, form into a dough ball and place the dough in a well-oiled bowl. Cover with a towel and let the dough rise for 45 minutes.
- 5) Pre-heat oven to 500 degrees and press dough onto pizza stone or well oiled/floured baking sheet. You want the dough to be about an inch thick. Top with cooled sauce , remaining Romano cheese and parsley. Bake 12-15 minutes until edges are golden brown.
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