Trenton Tomato Pie
intro
A beloved regional New Jersey Italian-American pie with melted cheese under bright, tangy tomato topping, baked on a crisp, chewy crust.
Ingredients
Steps
In a large mixing bowl, combine 180ml warm (105–110°F / 40–43°C) water, 4g granulated sugar, and 7g instant dry yeast, stir gently to dissolve, and let rest 5 minutes until the surface turns foamy. Add 320g all-purpose flour, 5g (1 teaspoon) kosher salt, and 15ml (1 tablespoon) olive oil, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 7 minutes until smooth and elastic, coat with 2.5ml (½ teaspoon) olive oil, return to the bowl, cover with a damp towel, and let rise in a 75°F (24°C) warm spot for 1.5 hours until doubled in volume.
Once the dough has doubled in size, adjust your oven rack to the lowest position, set a 14-inch (35cm) pizza stone or heavy-gauge baking sheet on the rack, and preheat the oven to 475°F (245°C) for 30 minutes to ensure the stone is fully heated. Lightly brush a 14-inch perforated pizza pan with the remaining 7.5ml (1 ½ teaspoons) olive oil to prevent sticking.
Punch down the risen dough firmly to release all trapped air, then transfer it to the oiled pizza pan. Press and stretch the dough evenly across the pan to form a thin, ¼-inch thick base with a ½-inch raised crust rim around the perimeter. Let the shaped crust rest for 10 minutes at room temperature to prevent shrinkage during baking.
Spread the full 340g of shredded low-moisture mozzarella evenly across the entire surface of the shaped crust, extending all the way to the edges of the raised rim to cover all bare dough spots. Sprinkle 20g (2 tablespoons) of the grated Parmesan cheese evenly over the mozzarella layer.
Spoon the 450g of well-drained crushed plum tomatoes in 2-tablespoon sized dollops scattered across the top of the cheese layer—do not spread the tomatoes into a smooth sauce, leaving small gaps of cheese visible for the classic Trenton pie appearance. Sprinkle the remaining 5g (1 teaspoon) kosher salt, 1.5g garlic powder, 1g dried oregano, and remaining 10g (2 tablespoons) Parmesan over the tomato dollops.
Carefully slide the prepared pizza pan directly onto the preheated pizza stone on the lowest oven rack. Bake for 18–20 minutes, until the crust edge is deep golden brown and crispy, the cheese is fully melted and bubbling around the tomato dollops, and the tops of the tomato dollops are slightly roasted.
Use oven mitts to remove the baked pie from the oven, transfer it to a wire cooling rack to rest for 3 minutes, then scatter the 10g of fresh basil leaves evenly across the top. Slice into 8 equal wedges and serve immediately.
Tips
2.Skip extra heavy toppings like pepperoni, sausage, or extra vegetables for an authentic Trenton Tomato Pie; the simple cheese-first, scattered-tomato structure is the dish’s signature.
3.Preheating your pizza stone for a full 30 minutes on the lowest oven rack is critical to achieving the crisp, well-baked bottom crust that defines this regional pie.
OMG, I grew up going to Trenton for tomato pie every Sunday with my grandpa and this recipe tastes EXACTLY like what we used to get! The crust is perfectly crispy, the tomato layer is bright, not too heavy on the cheese just like it should be. Game changer, I’ll be making this for every family dinner from now on. Took me a little extra time to get the dough stretched right since it was my first time, but totally worth the 2+ hour time investment.
Made this for our weekly pizza night last night and my kids LOVED it! I was worried the tangy tomato topping would be too much for my picky 7 year old but he asked for seconds before anyone else finished their first slice. I added a little sprinkle of parmesan on top right when it came out of the oven, chef’s kiss. Only note is to make sure you give the dough enough time to rise, I rushed it the first go around and it was a little dense.
Took this to my office potluck last Friday and it was gone in 10 minutes flat. Multiple people asked me for the recipe before they even finished their first piece. I was nervous because medium difficulty had me worried I’d mess it up between work meetings, but the steps were super straightforward even for someone who only cooks a couple nights a week. 10/10, will make again.
Has anyone tried making this with a 1:1 gluten free flour blend for the crust? I’ve been chasing a good tomato pie since I went gluten free 3 years ago and this looks so good, but I don’t want to waste all the ingredients if the texture won’t hold up for the crispy crust.
Made this in my tiny dorm oven last weekend and it slapped. Didn’t have a pizza stone so I used a preheated baking sheet upside down, worked like a charm. Used canned San Marzano tomatoes like the recipe said and it tasted way fancier than anything I’ve ever made for my friends. They thought I ordered takeout lmao.
This is just like the tomato pie my late husband used to bring home from the Italian bakery in our old neighborhood back in the 70s! I added a light sprinkle of dried oregano to the tomato layer because that’s how we always had it, and it turned out wonderful. My granddaughter came over for dinner earlier today and took half the pie home with her, said it’s better than the fancy wood-fired pizza place downtown. Worth every minute of prep.
Solid recipe, but cook time was way longer than 2 hours 15 minutes for me? I spent almost 3 and a half hours total between letting the dough rise twice, prepping the tomato topping, waiting for the oven to get hot enough. Tasted great, just make sure you block off extra time if you’re a slower cook like me, don’t try to cram this in before a movie night like I did.
Meal prepped the components for this on Sunday so I could throw it together quick for dinner on Wednesday, and it held up perfectly! I pre-made the dough, pre-roasted the tomatoes a little to cut down on moisture, shredded the cheese ahead, and it came together in 25 minutes on bake night. SO good, even my husband who hates “fancy pizza” went back for thirds.
I’ve been collecting old Northeast pizza recipes for years and this is one of the most authentic Trenton style versions I’ve found online. No weird added toppings, no overloaded cheese, that perfect thin, crispy crust with the bright, chunky tomato topping. I brought a slice to my friend who grew up in Hamilton, NJ and he said it tasted exactly like his favorite spot from high school. 10/10, no notes.
Wait, this is basically pizza but backwards? Count me in. I was skeptical about putting the cheese down first then the tomatoes on top, but every bite had that perfect balance of tangy tomato, melty cheese, and crispy crust. I added a little sprinkle of red pepper flakes on my slices for heat and it was chef’s kiss. Making this again for game day this weekend.
First time making any kind of pizza from scratch and this was way easier than I thought it would be! I was so nervous about messing up the dough, but the step by step instructions were super clear, even for someone who usually burns toast. The crust got a little too dark on the edges because I forgot to turn my oven temp down 25 degrees like the note said, but it still tasted amazing. Any tips for getting a more even crust shape next time?
Made three of these for our neighborhood block party last weekend and every single slice was gone before the burgers even came off the grill! People kept coming back to ask if I’d bought it from a fancy pizzeria out of town. I did a half version with sliced pepperoni under the cheese for the kids and that was a huge hit too. Already got requests to make it for the next block party in October.
Made this after a long day of hiking last weekend and it was the perfect comfort food. I used fresh tomatoes from my garden instead of canned and it was so bright and flavorful, way better than any takeout we have within 30 minutes of our cabin. The only thing I’ll change next time is adding a little garlic to the tomato layer, because I put garlic in everything.
I’ve made this three times in the last two weeks, it’s become my kid’s favorite post-soccer practice dinner! I make a double batch of dough and keep half in the freezer for busy nights, it defrosts perfectly in the fridge overnight. I skip the fresh basil in the winter when it’s too expensive at the grocery store and use a little dried basil, it still tastes great. Highly recommend for busy families!
Made this with vegan mozzarella and a plant-based butter brush on the crust and it was SO good. I was worried the non-dairy cheese would be weird or not melt right, but it got all bubbly and perfect under the tomato layer. My meat and cheese loving roommate ate three slices and didn’t even notice it was vegan until I told him. Win!
I’ve eaten at every famous tomato pie spot in Trenton and I’m not gonna lie, this recipe holds up against even the most iconic spots. The crust has that perfect crunch on the bottom, the sauce isn’t too sweet, the cheese ratio is exactly right. My only tiny gripe is I wish the recipe mentioned letting the canned tomatoes drain a little longer, I had a tiny bit of sogginess in the middle because I skipped that step. Otherwise, 10/10.
Grew up 10 minutes from Trenton and I’ve been searching for a tomato pie recipe that doesn’t require driving 2 hours to my hometown for years. This is it. I added a light dusting of cornmeal on the baking sheet like my favorite pie shop does and it gave the crust that perfect extra crunch I was missing. Cannot recommend enough, especially if you’re a Jersey expat missing real pizza.
Made this for my boyfriend’s birthday dinner because he’s been raving about Trenton tomato pie since he tried it on a work trip last year, and he said it was even better than the one he had in Jersey! I served it with a side Caesar salad and some garlic knots, and it was the perfect low-key birthday meal. He already asked when I’m making it again. SO good.