The Nonna
Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano
Chef CJ Volk of CJ&D’s Trenton Tomato Pies | Philadelphia
Yield: 1 pie
Adapted by StarChefs | february 2024
INGREDIENTS
Dough:
6 grams kosher salt
3 grams sugar
202 grams bread flour
3 grams dry instant yeast
10 grams extra virgin olive oil
Seasoned Breadcrumbs:
⅓ cup extra virgin olive oil
⅓ cup Italian breadcrumbs
1 ounce anchovies
To Assemble and Serve:
Extra virgin olive oil
9 ounces crushed tomatoes
3 cloves garlic, chopped
Grated Pecorino Romano
Oregano
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine salt, sugar, and 121 grams water. Mix on low speed until just combined. Add flour and yeast. Mix on low speed until a shaggy dough forms. Let sit 15 minutes at room temperature. Add oil and mix additional 10 minutes, or until the dough is smooth and elastic. Transfer to an oiled bowl and refrigerate for up to 5 days.
For the Seasoned Breadcrumbs:
In a sauté pan over medium heat, add oil and anchovies. Cook until anchovies are broken down and fragrant. Add breadcrumbs and toast until golden brown. Transfer to an airtight container and reserve.
To Assemble and Serve:
Let Dough sit 1 hour at room temperature, or until Dough reaches a temperature of 55°F. Heat oven to 525°F. Shape Dough into a 14-inch- circle. Brush with a generous amount of oil. Top with an even layer of tomatoes and garlic. Bake 8 minutes, then transfer to a wire rack to cool. Top with a liberal amount of grated cheese and Seasoned Breadcrumbs. Season with oregano.
