New Jersey Tomato Pie Pizza - Cook With Brenda Gantt (2024)

• August 4, 2023
• 9:52 pm

Discover a delicious piece of culinary history with the New York–New Jersey Tomato Pie. As pizza rapidly made its way from New York to New Jersey in the early twentieth century, the capital city of Trenton welcomed a distinctive local specialty known as the tomato pie, found in renowned establishments like Papa’s and De Lorenzo’s. Similar to New York pizza, this delightful pie boasts a layer of sliced mozzarella beneath a rich tomato sauce, creating a creamy base that remains irresistibly smooth and unblemished by browning. While variations with meat or other toppings exist, the beauty of this simple version lies in its authentic essence. To elevate the tomato experience, we add hand-crushed tomatoes to transform this pizza into an ode to the flavorful fruit that makes it a true tomato fest. In this recipe, we guide you through the steps to create a mouthwatering New York–New Jersey Tomato Pie that will evoke the flavors of a bygone era.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Tiga
• 3 parts flour mixed with 1 part semolina, for dusting
• 6.5 ounces (185 grams) whole-milk mozzarella cheese, thinly sliced (9 slices)
• 1 cup (245 grams) New York–New Jersey Tomato Sauce, at room temperature
• 4 ounces (115 grams/½ cup) of hand-crushed tomatoes, at room temperature (optional)
• Grated Pecorino Romano cheese, for dusting
• Dried oregano, for dusting
• Garlic Oil, for drizzling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and let it warm to 60°F to 65°F at room temperature.
2. Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour (see Getting Started).
3. Dust the work surface with the dusting mixture and transfer the dough, dusting the top as well (see Transferring the Dough to the Work Surface).
4. Open the dough on the work surface to a 13-inch round with a slightly raised edge (see Opening and Stretching the Dough).
5. Move the dough to the wooden peel, shaking it forward and backward to prevent sticking.
6. Arrange mozzarella slices over the dough, leaving a ¾-inch border.
7. Spoon the tomato sauce onto the center of the pizza and spread it outward from the center using the back of a spoon in a circular motion, reaching the rim.

INSTRUCTIONS:

1. Slide the pizza onto the top stone (see Moving the Dough to the oven) and bake for 6 minutes.
2. Lift the pizza onto the peel, rotate it 180 degrees, and transfer it to the bottom stone.
3. Bake for another 6 minutes until the bottom is browned and crisp and the top is golden brown.
4. Transfer the pizza to a cutting board and cut into 6 wedges.
5. Top with crushed tomatoes, dust with pecorino and oregano, and drizzle with garlic oil.

YIELD:

• One 13-inch pizza, approximately 6 slices.

SPECIAL INSTRUCTIONS:

• Utilize baking stones or baking steels for optimal results.

TIPS:

1. Thinly slice mozzarella for even and creamy coverage.
2. Enhance the tomato experience with hand-crushed tomatoes.

The New York–New Jersey Tomato Pie takes us on a nostalgic journey to the days when pizza graced the streets of New Jersey’s bustling cities. Rooted in tradition and cherished by generations, this tomato pie offers a taste of history on a single plate. As pizza culture flourished, the tomato pie emerged as a local treasure, showcasing the fusion of simplicity and bold flavors.

At the heart of this delectable pie lies the silky whole-milk mozzarella that harmonizes perfectly with the intense tomato sauce. The cheese forms an even base that remains creamy and inviting, while the sauce intensifies as it meets the heat of the oven, offering an explosion of tomato goodness with every bite. A simple yet powerful combination, the New York–New Jersey Tomato Pie highlights the genuine essence of authentic pizza.

While this recipe keeps things straightforward, you can certainly experiment with additional toppings to suit your palate. The versatility of the tomato pie makes it a canvas for culinary creativity, allowing you to explore unique flavor combinations and textures. Whether you choose to adorn it with Italian sausage, pepperoni, or roasted vegetables, the essence of the pie remains steadfast—a celebration of the tomato and all its glory.

Creating the New York–New Jersey Tomato Pie in your own kitchen transports you to the roots of American pizza-making. As the pie bakes, the aroma of fresh tomatoes and melting mozzarella fills the air, igniting a sense of excitement and anticipation. Each slice boasts a beautifully crisp crust, a burst of tangy tomatoes, and the creaminess of the mozzarella—a symphony of flavors that dance on your taste buds.

Whether you share this pizza with family and friends or savor it alone, the New York–New Jersey Tomato Pie offers not just a meal but an experience—a taste of history wrapped in the comfort of tradition. As you savor each slice, you become part of a legacy that spans generations, connecting you to the rich culinary heritage of New Jersey.

Let this recipe inspires you to immerse yourself in the world of authentic pizza-making. The New York–New Jersey Tomato Pie invites you to explore the flavors and textures that have captured the hearts of pizza enthusiasts for decades. Embrace the simplicity, celebrate the tomato, and delight in the creation of a pizza that honors a timeless tradition.

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.