Louie's Special Tomato Pie Recipe

Make dough

In a large mixing bowl combine the warm water, sugar, and yeast. Stir and let sit 5 minutes until foamy. Add the olive oil, flour and salt. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 4–5 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1½ hours.

After the first rise, punch down the dough, shape it into a disk, and let rest 10 minutes. Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well; otherwise use a rimmed baking sheet lightly oiled or dusted with cornmeal.

Stretch or roll the dough into a 12-inch round (or roughly 10x12 rectangle for a rectangular pie) on a piece of parchment or the prepared baking surface. Create a slightly thicker edge for the crust. Brush the perimeter lightly with 1 tablespoon olive oil to encourage browning.

Prepare sauce

In a small bowl combine the tomato puree, minced garlic, dried oregano, dried basil, 1 teaspoon salt, 1 teaspoon black pepper, red pepper flakes, and 1 tablespoon olive oil. Taste and adjust seasoning. The sauce should be seasoned but not overly watery—if the tomatoes are very thin, simmer 4–6 minutes in a small saucepan to thicken, then cool slightly before using.

Spread a thin, even layer (about ½ to ¾ cup) of the sauce over the prepared dough, leaving about a ½-inch border for the crust. The pie should have a light coating of sauce — not a soup of tomatoes — so use less if your tomatoes are very juicy.

Prepare toppings

If your tomato is very juicy, lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture for 5 minutes, then pat dry. Thinly slice or dice the ham if not already prepared. Slice the provolone, green pepper, and onion into even pieces so they cook uniformly.

Layer the toppings on the sauced dough in this order: half of the provolone (or a mix of provolone and the optional mozzarella) in an even layer, then distribute the ham pieces evenly, followed by the sliced green peppers and onions. Arrange the tomato slices on top of the other toppings so they roast rather than release all their juice into the crust. Finish with the remaining provolone and sprinkle the grated Parmesan evenly over the top if using.

Lightly brush any exposed crust with olive oil and season the tomatoes with a pinch of flaky sea salt and a grind of black pepper.

Bake

Transfer the pizza (on parchment or a pizza peel) to the preheated stone or place the baking sheet in the oven. Bake for 10–14 minutes, rotating once at about 7 minutes, until the crust is golden and crisp and the cheese is melted and bubbling. Baking time varies with oven and thickness of toppings—watch for the cheese to just begin to brown.

If you like browned spots on the cheese, finish under a broiler for 1–2 minutes, watching closely to avoid burning.

Remove the pizza from the oven and let rest 3–5 minutes. Scatter fresh basil leaves on top if using. Slice into 6–8 pieces and serve hot.