Tomato pie

My favorite place for tomato pie is The Couch Tomato in Manayunk. But homemade is still much better.

Dough:
. 1 packet yeast (I use Red Star brand)
. 1/2 cup lukewarm water
. 3 1/2 cups flour
. 1 teaspoon salt
. 2 teaspoons dry oregano (or any flavor of your choice, basil, cilantro...)
. 1 cup warm water
. 2 teaspoons olive oil to coat

1. Mix yeast with 1/2 cup of water, set a side.
2. In a large bowl mix flour, salt, and oregano well together.
3. Pour in water and yeast mixture.
4. Kneed until dough is not sticky to your hands.
5. Cover the dough, let rise for 1 hour. (You can let it rise slowly overnight by put it in the refrigerator.)
6. Brush baking pan with olive oil, roll dough flat onto the pan.

Tomato sauce:
. 1 tablespoon olive oil
. 1/2 teaspoon dry oregano
. 1 can 35 oz. crushed tomato
. 1 teaspoon salt
. 1 tablespoon maple syrup (or sugar)

In a 6 quart pot, add oil, when oil is hot, add oregano, add tomato, salt, and maple syrup. Cook uncovered for 30 minutes in medium heat until sauce is thicken, stir occasionally.

Bake:
1. Preheat oven to 450 degree F.
2. Brush dough with olive oil.
3. Prick dough with fork.
4. Bake for 20 minutes.
5. Spread tomato sauce on top, bake 5 more minutes.