Sourdough Tomato Pie Recipe

We partnered with Hannah of Make It Dough so she could put her spin on her hometown treat, the Philadelphia Tomato Pie. Hannah added fresh garden tomatoes and herbs, plus finishing touches of basil and parmesan cheese. The dough bakes up in 5 minutes, gets bubbly, and stays super tender thanks to the heat in our Margherita Gas oven. A wonderfully unusual pie to try this summer! 

Sourdough Tomato Pie

Makes 2 Tomato Pies

Dough Prep 12 to 24 Hours

Prep Time 

Cook Time 5 minutes


450 g (3 ¾  cups) All-Purpose Flour

150 g (1 ¼ cup) Whole Wheat Flour

360 g (1 ½ cup) Water

12 g (2 tsp) Salt

30 g (2 tbsp) Olive Oil

90 g (2 ½ cups) Sourdough Starter, Active


475 g (1 pint) Cherry Tomatoes 

3 Large Garlic Cloves

10 g (½ cup) Fresh Basil 

2 sprigs Fresh Thyme

2 g (1 tbsp) Fresh Oregano

19 g (2 tbsp) Olive Oil

3 g (½ tsp) Salt 

¼ tsp Pepper

5 g (1 tsp) Balsamic Vinegar


Cherry Tomatoes, Halved

Fresh Basil Leaves


Parmesan cheese

For the dough: Combine the ingredients in a large mixing bowl and stir until a cohesive dough forms. Knead the dough until it looks smooth. Let the dough rise in a lightly oiled bowl until doubled in size (4 to 6 hours).  Knock the dough to release the gas, cover with plastic wrap and let it rest in the fridge overnight (about 8 hours). 

Day 2: Divide the dough into two portions and round into balls. Cove and let them rest at room temperature for an hour. 

For the sauce: Combine ingredients in a blender, and blend until smooth. Add salt and pepper to taste. Cover and refrigerate. 

Prepare: Preheat Fontana's Margherita Home Gas Pizza Oven on high for 30 mins. Aim for a stone temperature of 600 F / 315 C.

Assemble pies: Place one portion of dough on a lightly floured work surface. Flatten the dough out to a large 10 by 6 inch rectangle about half an inch thick using your fingertips. Spoon a thin, even layer of sauce over the dough leaving a 1-inch margin. Top with a handful of cherry tomatoes and a sprinkling of salt. 

Bake: Place the dough on the oven floor towards the center using your pizza peel. Let the Sourdough Tomato Pie bake for 1 minute. Cook the pie for an additional 4 minutes, rotating the pie periodically so it cooks evenly on all sides using a turning peel. 

Serve: Remove the Sourdough Tomato Pie from the oven, garnish with fresh basil leaves and finish with freshly grated parmesan cheese.