As you may recall, I had a few objectives for my NJPT-’16.
First objective; find a good example of “Trenton Tomato Pie”.
I’ll wait a moment while you follow the links and familiarize yourself with “Trenton Tomato Pie”.
“Trenton pie” (AKA “Tomato Pie”, or specifically, “Trenton Tomato Pie”) can be a wonderful thing.
Like most good pizza, Trenton Pie is about a wonderful marriage.
A wonderful union of crust, tomato, and cheese (sometimes toppings).
Like most pizzas (and marriages) there’s usually something that stands out, something that defines its greatness.
With Trenton Pie it’s the tomato (hence the “TOMATO PIE” moniker); tomato plays a very prominent role in the Trenton Pie.
Trenton Pie is also built a little differently than the ubiquitous “NY pie”.
Trenton Pie is built with the cheese on the bottom (under the sauce), similar to, but not exactly like, the COB pies you may be familiar with (as in, The RedFront, Troy – review post coming soon).
That cheese on the bottom accomplishes a few important things.
Number one; it protects the crust, creating a barrier from the wet tomato, allowing for a better bake.
Number two; It helps unify the pie.
Have you ever bitten into your “Friday-night-pie” and pull away all the cheese (and tomato) in one acrobatic bite?
Well, “Cheese on Bottom” helps to keep it all together.
But what really helps set the Trenton Pie apart is not only its tomatoey-ness, or the sequence of construction, but also its great crust.
You really can’t be a great pie without a winning crust.
Trenton Pie has a GREAT crust, not too thick, more on the thin, crispy side (some say “cracker” but I don’t think it’s quite there), and it’s very tasty.
It’s also worth noting that the Trenton/Tomato Pie is not about uniformity, every bite is not the same.
Your “Friday-night-pie” will be fairly uniform, each bite like the rest, an even distribution of cheese, “sauce”, and toppings.
Trenton Pie is a marvelous experience in diversity and variety.
Some bites will be heavy cheese, while some will be wonderful mouthfuls of pure tomato.
Each Trenton Pizzaiolo has a unique “tomato” signature that he applies to each pie.
Some will dollop, while many will put their version of “the swirl” into their tomato application.
You never know what each bite will bring.
I wanted an iconic Trenton Pie.
I researched myself into three possible spots, (to be honest I actually thought I could eat in all three).
I just couldn’t decide between:
2. Mamma Rosa’s
But fate placed her wise/knowing hand on my adventure and made my decision.
1. DeLorenzo’s wasn’t open for lunch on Saturday (WTF?) – strike one
2. Mamma Rosa’s was supposed to be open but wasn’t (WTF Trenton?) – strike two
3. Papas was meant for me. – grand slam
This was all very fortunate because I had a full day ahead; one Trenton Pie would be enough.