Bake a famous Philadelphia tomato pie for your next party as a casual finger food. Everyone will love it just as much as Philadelphians do.

Ingredients

• 1-1/4 cups warm water (110° to 115°)
• 2 teaspoons sugar, divided
• 1 package (1/4 ounce) active dry yeast
• 3-1/2 to 4 cups all-purpose or 00 flour
• 1 teaspoon sea salt
• 1/3 cup canola or olive oil
• 1-1/2 cups pizza sauce
• grated parmesan cheese

Directions

1. In a small bowl, mix warm water and 1 teaspoon 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 teaspoon sugar. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 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.
3. Press dough onto a rimmed baking sheet coated with cooking spray. Prick dough generously with a fork. Bake at 425° until just lightly browned, 8-10 minutes.
4. Spread sauce over crust. Bake until sauce darkens and appears dry, 15-18 minutes. Sprinkle lightly with parmesan. Cool completely; cut into squares.