Entree: United States – Mid-Atlantic United States (New Jersey) – Trenton Tomato Pie

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 1/4 cups (300 ml) warm water (about 105-115°F / 40-46°C)
- 1 tbsp (15 ml) olive oil, plus 1 tbsp (15 ml) for pan and finishing
- 1 1/2 tsp (9 g) fine salt
- 1 tsp (4 g) sugar
- 1 tbsp (15 g) cornmeal or semolina (for pan)
- 12 oz (340 g) whole-milk mozzarella, shredded
- 3 oz (85 g) Pecorino Romano or grated Parmesan
- 1 (28 oz) can (794 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) sugar (optional, to taste, to balance acidity)
- 2 tbsp (30 ml) olive oil (for sauce)
- 6–8 fresh basil leaves (for finishing) or 1/4 cup (6 g) torn
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 8 oz (225 g) Italian sausage, casings removed, cooked and crumbled (optional for added protein/variation)

Instructions

Short Description:
A classic Trenton-style tomato pie with a thin, hand-stretched crust, shredded cheese placed directly on the dough, and bright tomato sauce spooned over the top; baked until the crust is crisp and the sauce is bubbling. Serves as a hearty main course.

Regional Notes:
This is the distinctive Trenton tomato pie version: thin crust, the cheese layer goes directly on the dough and the tomato sauce is placed on top, rather than sauce-first pizza. The result is a firmer, sliceable pie with the sauce as a pronounced topping; optional cooked Italian sausage or roasted peppers can be added but are not required for the traditional style.

1. Prepare the dough: In a large bowl combine warm water, sugar, and yeast; let sit 5 minutes until foamy. Add 2 tbsp (30 ml) olive oil, 3 1/2 cups (440 g) flour, and 1 1/2 tsp (9 g) salt. Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 1–1.5 hours at room temperature until doubled (or refrigerate overnight for deeper flavor; bring back to room temperature before use).
2. Make the sauce: In a saucepan over medium heat, warm 2 tbsp (30 ml) olive oil. Add minced garlic and cook 30–60 seconds until fragrant but not browned. Add crushed tomatoes, 1 tsp (1 g) dried oregano, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/2 tsp (2 g) sugar if using. Simmer gently 10–15 minutes to meld flavors, then remove from heat and let cool slightly. Stir in crushed red pepper flakes if desired.
3. Preheat oven and pan: Position a rack in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a heavy 14-inch (35 cm) pizza pan or baking steel inside if available. Lightly oil a 14-inch (35 cm) round pizza pan and dust with 1 tbsp (15 g) cornmeal or semolina.
4. Shape the pie: Punch down the dough and transfer to a lightly floured surface. Stretch or roll into a thin 14-inch (35 cm) round (about 1/8–1/4 inch / 3–6 mm thick) and transfer to the prepared pan. Press the dough to the edges to form a slight rim; brush the rim lightly with 1 tbsp (15 ml) olive oil.
5. Layer cheese then sauce: Evenly distribute the shredded mozzarella (12 oz / 340 g) directly over the raw dough, leaving a small border at the rim. Sprinkle the grated Pecorino Romano (3 oz / 85 g) over the mozzarella. If using cooked Italian sausage (8 oz / 225 g), scatter it over the cheese now. Spoon the prepared tomato sauce over the cheese in an even layer—this is the defining Trenton order.
6. Bake: Slide the pan into the preheated oven (on the hot pan or steel) and bake 10–14 minutes, rotating once if necessary, until the crust is golden and crisp and the sauce is bubbling. Baking time will vary with oven and pan; watch for a lightly browned rim and set center.
7. Finish and serve: Remove the pie from the oven and let rest 3–5 minutes. Scatter torn fresh basil leaves over the top. Slice into 6 generous wedges and serve hot as a main course.