This was my first attempt at a style of pizza known as a Philadelphia Tomato Pie. http://en.wikipedia.org/wiki/Tomato_pie
The style is characterized by a focaccia/sicilian- type dough, a cooked sauce, and only a minimal amount of cheese applied after the pie has cooled. It is usually served at room temperature.Dough
Flour (Pillsbury Best Bakers 12.9% protein) : 100%
Water : 75%
Salt : 2%
Extra Virgin Olive Oil : 3%
Mixed by hand. Slap and fold method used. Fermented at cold room temperature (60 degrees) for 26 hours in a bowl. Proofed at 65 degrees for 4 hours.Sauce
Tuttorosso crushed tomatoes
Cooked for about 30 minutes until reduced by about 20%.Baking
I greased the pan with a thin layer of Crisco for non-stick and about a tablespoon of EVOO for flavor. I find that after a dough has proofed for a few hours in the pan, the oil gets absorbed into the dough and doesn't prevent sticking. I baked the dough (470F) naked for about 10 minutes so that the large amount of sauce wouldn't inhibit the spring of the dough. After the sauce was applied the pie baked for another 10 minutes. After the pie was out of the oven for about 15 minutes, I sprinkled on a bit of good Parmigiano Reggiano.
Overall, I really enjoyed eating this pizza. The dough was very light and airy but maintained a level of chewiness. The sauce is more cooked than I prefer for other styles of pizza but worked well as the main topping. The cheese added a nice saltiness to each bite. It think I'll be making more of these pies soon. Have you heard of or tried a 'Philly Tomato Pie' before?