MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Philadelphia Tomato Pie
Categories: Breads, Vegetables, Cheese
     Yield: 12 Servings

 1 1/4 c  Water; warm (115 F/46 C)
     2 ts Sugar; divided
   1/4 oz Env active dry yeast
     4 c  A-P or 00 flour
     1 ts Sea salt
   1/3 c  Canola or olive oil
 1 1/2 c  Pizza sauce
          Parmesan cheese; grated

 In a small bowl, mix warm water and 1 ts sugar; add yeast and whisk
 until dissolved. Let stand until bubbles form on surface. In a
 large bowl, whisk 3 cups flour, salt, and remaining 1 ts sugar.
 Make a well in center; add yeast mixture and oil. Stir until
 smooth. Add enough remaining flour to form a soft dough.

 Turn onto a floured surface; knead, adding more flour to surface as
 needed until no longer sticky and dough is smooth and elastic, 6 to
 8 minutes. Place in a large greased bowl; turn once to grease top.
 Cover and let rise in a warm place for 30 minutes; transfer bowl to
 refrigerator and chill overnight. Allow dough to come to room
 temperature, about 30 minutes.

 Press dough onto a rimmed baking sheet coated with cooking spray.
 Prick dough generously with a fork. Bake @ 425 F/218 C until just
 lightly browned, 8 to 10 minutes.

 Spread sauce over crust. Bake until sauce darkens and appears dry,
 15 to 18 minutes. Sprinkle lightly with parmesan. Cool completely;
 cut into squares.

 Recipe by Josh Rink, Milwaukee, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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