📝 About This Recipe
A legendary staple of the Mid-Atlantic, the Trenton Tomato Pie is a unique reversal of the traditional pizza where the cheese goes down first and the sauce is ladled on top. This version features a thin, crisp-yet-chewy crust topped with high-quality mozzarella and a signature sweet-and-tangy crushed tomato sauce. It is a masterclass in balance, offering a vibrant burst of tomato flavor that defines the culinary heritage of New Jersey's capital.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein content for a better chew)
- 325 ml Warm Water (approximately 105°F)
- 1 teaspoon Active Dry Yeast
- 2 teaspoons Kosher Salt
- 1 tablespoon Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 teaspoon Honey (to help with browning)
The Signature Tomato Sauce
- 28 ounces Canned Whole Peeled Tomatoes (preferably San Marzano or high-quality California plum tomatoes)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1-2 teaspoons Granulated Sugar (adjust based on the acidity of the tomatoes)
- 1/2 teaspoon Sea Salt (to taste)
The Toppings
- 12 ounces Low-Moisture Whole Milk Mozzarella (shredded or thinly sliced; do not use fresh buffalo mozzarella)
- 1/4 cup Pecorino Romano Cheese (finely grated)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 clove Fresh Garlic (very thinly sliced (optional))
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
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2
Add the bread flour, olive oil, and salt to the yeast mixture. Using a dough hook or a sturdy spoon, mix until a shaggy dough forms.
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3
Knead the dough for about 8-10 minutes by hand or 5 minutes on medium-low speed in the mixer until the dough is smooth, elastic, and slightly tacky.
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4
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the sauce. Empty the canned tomatoes into a bowl and crush them by hand or with a potato masher. You want a chunky, rustic texture, not a smooth puree.
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6
Stir in the salt, sugar, and dried oregano into the crushed tomatoes. Do not cook the sauce; the flavor should stay bright and fresh.
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7
Place a pizza stone or heavy baking sheet in the oven and preheat to its highest setting (usually 500°F to 550°F) for at least 45 minutes.
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8
Punch down the risen dough and divide it into two equal balls. On a floured surface, stretch one ball into a 12-14 inch circle. The center should be thin, with a slightly thicker rim.
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9
Transfer the stretched dough to a pizza peel dusted with cornmeal or a piece of parchment paper.
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10
Layer the cheese first: Spread half of the mozzarella evenly over the dough, leaving a 1-inch border for the crust. Sprinkle with half of the Pecorino Romano.
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11
Apply the sauce: Use a ladle to swirl half of the tomato mixture over the cheese in a circular motion. It doesn't need to cover every inch of cheese; 'patches' are traditional.
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12
Drizzle with a little olive oil and slide the pie onto the preheated stone. Bake for 10-15 minutes until the crust is charred in spots and the cheese is bubbling.
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13
Remove from the oven and let it rest for 2-3 minutes before slicing. Repeat with the second ball of dough.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella releases too much water and will make the thin crust soggy. For the best flavor, let the dough cold-ferment in the refrigerator for 24 hours before using. Crushing the tomatoes by hand is the secret to the authentic 'Trenton' texture—never use a blender. If your oven has a broiler, turn it on for the last 60 seconds of baking to get those beautiful 'leopard spots' on the crust.
🍽️ Serving Suggestions
Serve with a side of spicy pickled peppers or 'long hots' for an authentic Jersey experience. Pair with a crisp, cold Birch Beer or a hoppy East Coast IPA. A simple arugula salad with lemon vinaigrette cuts through the richness of the cheese. Keep a shaker of red pepper flakes and extra Pecorino Romano on the table for guests.