Philadelphia Reflections

Trenton's Tomato Pie Cult

Trenton's Tomato Pie

The ingredients of a pizza pie are so simple it comes as a shock to learn the Italian community of Trenton, New Jersey, is fanatic about putting the cheese on the dough first, and then tomatoes on top. That's the way an authentic Trenton pizza is supposed to be made, rather than the conventional method of tomatoes first, cheese on top. To emphasize the point, these pizzas are determinedly referred to as tomato pies. And to tell the truth, there is a minor difference in the taste of the product made that way. As this more or less trivial issue is dissected and debated in great detail, an important fact about ethnic food emerges.

Be patient while each ingredient is examined. The crust will rise more in the warm summer than the winter, so it's thicker after it's baked. There is a faint fermentation taste which is more pronounced with a thick crust, but everyone in Trenton agrees this is a minor point. Everyone is also in agreement that most brands of Mozzarella cheese taste about the same. Tomatoes with seeds or without, or homogenized or chunky, make a minor difference. What is ultimately the essence of a Trenton tomato pie is that the cheese is put on top of the dough first, the tomatoes next spread on top, and the pie is then baked in the oven? Not everyone would notice the difference in taste, but it's definite, and in Trenton it's important. However, the locally acknowledged historian states his opinion that the thing that makes Trenton pies distinctive is not the ingredients, but the customers.

The employees of the shop know and respect the regulars, who tend to come to the same shop at least once a week, and call out the bakers by name as they enter. When they order a tomato pie, they give the name meaningfully, almost threateningly. According to the local historian, when the sons and grandsons of the shop owners move out to the suburbs and start a pizza shop in the strip mall, it isn't long before the tomatoes go on first, cheese on top. That's the way teenagers in the burbs are used to pizzas, and that's the way they expect to get them. As John Wanamaker used to say, the customer is always right, so the social rule which emerges is that ethnic food is not shaped by ethnic cooks, but by ethnic customers. To carry the idea a step farther, ethnic food isn't food, it's the old school tie.

Originally published: Saturday, May 31, 2008; most-recently modified: Tuesday, June 11, 2019