Western New York Tomato Pie

There is an old bakery near by, and it has been there for years. In fact, it is so popular, it has made new locations throughout Western New York (where the Farm is), and they make the loveliest bread and custard puffs and pizza, you can buy by the slice. Just going in there. The smells. The old ladies slicing the bread. It’s a bit of Italy right here in Lewiston. (The name of the bakery is DiCamillo’s, if you happen to be in the area and want to see and smell and taste the wonder). Anyhow. Back to that pizza slice. Whenever I am anywhere near Lewiston (or Niagara Falls, where their other location is) or Williamsville (same), I always stop in for a slice or three, but never a whole pie. Why? Because they make their pizza just the way I like it. But not the way the Farmer likes it. I tend to go heavy on the sauce, light on the cheese. In fact, if the pizza is not hot-out-of-the-oven, I will often take the cheese right off and enjoy what’s beneath. And so, DiCamillo’s tomato pie is just right for me. It is slathered in sauce with just a dash of grated parmesan dusting the top. Delicious hot or cold. And so, of course, I set out to make it for myself. And, on nights the Farmer is out-of-town, I make this or taco pizza (another kind the Farmer dislikes) and enjoy a slice or five. And since tonight was a night in which I found myself with and empty house, I decided to make it, and this is how it was done:

First the dough is made, in which a cup and a half of warm water is added to a bowl, and to that is placed a heaping teaspoon of instant yeast. This is stirred together and left by itself to rest a bit. Once it has, two and a half cups of flour is added and mixed in with a dough hook until all is smooth—about five minutes. Once it is, one and a half teaspoons of salt is added and kneaded in for another five minutes. And then, finally two tablespoons olive oil and a teaspoon flour is added and kneaded in, for yes, another five minutes. The dough is then placed in an oiled container, where it is covered with a towel and left by itself for an hour and a half. It is then placed on an well oiled (olive oil) nine by thirteen cookie sheet tray and spread out here and there. It may fight you a bit, but that’s fine. It is doused well with olive oil and covered with plastic wrap and left for another hour and a half. The plastic wrap is removed, and now the dough so go wherever you please, so push it to each corner until the entire pan is covered. The sauce is then liberally applied. Oh. I forgot to tell you how to make the sauce? I am so sorry. I will rectify that at once. The sauce is made with one six ounce can of tomato paste thinned a bit with water and olive oil (a third cup of water and a tablespoon olive oil). Two tablespoons of sugar is also added, as well as seasoning of your choice. I add a generous amount of garlic, basil, oregano, thyme and just a dash of red pepper. But the choice is up to you. It’s your pizza. Now. As I was saying. This sauce is spread all over the pizza, leaving little to no room at the edges for a crust. I know. I know. But trust me, having that blackened tomato sauce lacing the edges is worth it. Now. Here is the difference between mine and DiCamillo’s. They use finely grated parmesan, while I use a larger grate. You chose which you prefer and go with that. Oh. And I dust mine very lightly, where theirs is more of a coating. Again. Your preference. Once dusted or coated, the pizza is placed in a preheated four-hundred-and-fifty-degree oven where it will bake for twenty minutes or until that aforementioned char takes place around the edges. It is good hot, warm, or cold the next day, and since I’m the only one in the house who enjoys pizza this way. I’m guessing I will be having it cold for my lunch for the remainder of the week.