Trenton-Style Tomato-Pie Square (Pete's of Columbus)
A South-Jersey tomato-pie square modeled on Pete's at the Columbus market: 66% hydration with a little sugar, cheese laid down first and a sweet, abundant uncooked-style sauce on top, baked in an oiled steel pan.
A South-Jersey tomato-pie square modeled on Pete's at the Columbus market: 66% hydration with a little sugar, cheese laid down first and a sweet, abundant uncooked-style sauce on top, baked in an oiled steel pan.
Ingredients
Method
Mix the dough the evening before to a smooth ball (this formula yields about a 1.45 lb / 658 g ball for a roughly 15.5-by-10.5-inch pan, thickness factor near 0.14).
Oil a steel pan, lay the dough in, and press it out to the edges with a little bench flour.
Proof in the pan in a turned-off oven with the light on for about 2.5 hours.
Dress tomato-pie style: lay sliced low-moisture mozzarella down first, then spread a sweet tomato sauce generously over the cheese.
Bake on the top rack at just over 500 F for about 15 minutes, until the bottom is crisp and the rim is tender.
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