DeLorenzo's Tomato Pie Ready to Eat, Hudson Street, The Burg
Its more than delicious Italian-American food, its artwork:)
4 years ago
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5 comments:
Mack: Still searching for that special pie down here, came close but no real cigar yet.
Hi JoeZ.
I have heard from a few people
that there is something about
the water in the northeast..
PH level or something that makes
great bread for rolls and tomato
pies:)
HI MAC...THE THING I'VE FOUND DIFFERENT IN DeLORENZO TOMATO PIES IS THAT THEY ARE CRISP. MOST OTHER PIZZAS ARE TOO MUCH DOUGH. YOU HAVE A BETTER CHANCE TO TASTE THE INGREDIENTS WHEN THEY ARE CRISP. EVERYONE HAS THEIR OWN IDEA IN TASTE BUT THAT'S MINE. REGARDS.
Hi Ralph:)
As always, you know your Burg.
I agree 100% its DeLorenzo's
crispyness that helps make all
the ingredients taste better:)
Trenton is one of the few places where the term tomato pie is universal and the term pizza almost unknown. As far as I can tell, these words mean the same thing, but if anyone can explain the difference I would love to hear it. When I say tomato pie around here people look at me like I'm from Mars.
If I understand pizza lore correctly, you need a brick oven not metal, you need high quality mozzarella not the plastic imitation stuff, and Roma tomatoes, olive oil, and fresh basil and oregano. Plus, you need the dough made out of the right flour with the right water, spun and stretched in the air just so.
The crust must be baked somewhat thin and somewhat crispy, yet chewy.
It doesn't sound like rocket science, but how comes it that the tomato pie in Trenton is better than elsewhere and so hard to replicate in the provinces?
Must be the water, as Mack says. Or maybe it's just the pleasant prejudice that comes from a warm and tasty street food of a fondly remembered place.
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