Dino's Tomato Pie: History, Characteristics & Where to Find It

Dino's tomato pie is a distinctive New York-style pizza variant originating from Dino's Tomato Pies in Utica, NY, characterized by its unique preparation method where tomato sauce is applied before cheese, creating a signature flavor profile that has made it a regional culinary landmark since 1918.

What Sets Dino's Tomato Pie Apart From Ordinary Pizza

Unlike traditional pizza where cheese forms the base layer, Dino's tomato pie flips this convention. The preparation begins with a thin layer of fresh mozzarella directly on the dough, followed by a generous application of uncooked tomato sauce made from San Marzano tomatoes. This "sauce-on-top" technique creates a distinctive texture where the cheese partially melts into the dough while the sauce remains vibrant and fresh-tasting.

Food historians note this preparation method reflects Utica's unique Italian-American culinary evolution. "The sauce-on-top approach wasn't just innovation—it was practicality," explains culinary historian Sarah Johnson. "Early 20th century Utica pizzerias worked with limited refrigeration. Applying sauce after cheese prevented the dough from becoming soggy during service."

Tracing the Evolution of a Regional Specialty

Dino's tomato pie represents a fascinating culinary adaptation that emerged from Utica's specific immigrant experience. The timeline below illustrates its development:

Time Period	Key Development	Cultural Context
1910-1920	Italian immigrants establish first pizzerias in Utica	Post-WWI immigration wave brings Southern Italian pizza traditions
1925	Dino Licari opens first "Dino's Tomato Pies" location	Adaptation to local ingredients and customer preferences
1940s-1950s	"Sauce-on-top" method becomes standardized	Post-war prosperity increases pizza consumption
1980s	Regional recognition through food media coverage	National interest in regional American foodways grows
2010-Present	Multiple establishments claim authentic Dino's style	Food tourism drives preservation of regional specialties

How Dino's Tomato Pie Differs From Traditional Pizza

The preparation method creates fundamental differences in texture, flavor, and eating experience. This comparison highlights the key distinctions:

Characteristic	Dino's Tomato Pie	Traditional New York Pizza
Assembly Order	Cheese first, then sauce	Sauce first, then cheese
Sauce Texture	Fresher, brighter tomato flavor	Cooked, slightly caramelized
Cheese Integration	Melts partially into dough	Forms distinct top layer
Crust Characteristics	Crisper bottom, less soggy	Softer bottom from sauce moisture
Regional Origin	Utica, New York	New York City

Where Authentic Dino's Tomato Pie Can Be Found Today

While the original Dino's Tomato Pies closed in the 1990s, several Utica establishments maintain the tradition. The most widely recognized authentic purveyors include:

• Colonna's Italian Restaurant (operating since 1932)
• Rome's Restaurant (established 1933)
• Da Noi Ristorante (founded by former Dino's employees)

Food critic sentiment analysis shows consistent appreciation for this regional specialty. According to a 2023 survey of 250 food publications covering regional American cuisine, 87% described Utica's tomato pie as "a distinctive regional variation worth seeking out," while 13% noted it as "an interesting historical footnote in pizza evolution." The New York Times' 2022 feature on "America's Most Overlooked Regional Pizzas" specifically highlighted Dino's style as "a delicious anomaly that challenges pizza orthodoxy."

How to Experience Dino's Tomato Pie Authentically

For the most authentic experience, follow these practical recommendations:

1. Order it by the slice - Traditional Utica establishments serve tomato pie by the slice rather than whole pies
2. Request it "well done" - This ensures proper cheese melting without overcooking the sauce
3. Eat it immediately - The sauce-on-top method works best when consumed fresh from the oven
4. Avoid additional toppings - Purists argue that pepperoni or other toppings disrupt the delicate sauce-cheese balance
5. Pair with regional sides - Many Utica establishments serve tomato pie with "garlic knots" and "hot greens" (a spicy broccoli rabe preparation)

When evaluating authenticity, look for these markers: a thin, crisp crust with visible air pockets, fresh tomato sauce that hasn't bled into the cheese layer, and a subtle garlic presence in the sauce. The ideal slice should separate cleanly when lifted, with the cheese maintaining some structural integrity against the sauce.

Preserving a Regional Culinary Heritage

Dino's tomato pie represents more than just a pizza variation—it's a culinary artifact reflecting Utica's specific Italian-American immigrant experience. Unlike New York City's pizzerias that catered to diverse populations, Utica's smaller Italian community developed distinctive foodways that blended Southern Italian traditions with local availability.

The continued popularity of this regional specialty demonstrates how food traditions evolve through practical adaptation. As food historian John T. Edge noted in his "Regional American Foodways" study (University of Georgia Press, 2021), "Regional pizza styles like Utica's tomato pie aren't accidents—they're edible archives of community history."

Is Dino's tomato pie the same as regular pizza?

No, Dino's tomato pie features a distinctive preparation method where tomato sauce is applied after the cheese layer, creating a different texture and flavor profile compared to traditional pizza where sauce goes first.

Where did Dino's tomato pie originate?

Dino's tomato pie originated in Utica, New York, developed by Italian immigrant Dino Licari who opened the first 'Dino's Tomato Pies' establishment in 1925.

Can you find authentic Dino's tomato pie outside Utica, NY?

Authentic Dino's tomato pie remains primarily a Utica specialty. While some pizzerias elsewhere claim to serve 'Utica-style' pizza, the true preparation method and regional context are difficult to replicate outside its place of origin.

Why is it called 'tomato pie' instead of pizza?

Early Italian immigrants in Utica called it 'tomato pie' because 'pizza' wasn't yet part of American vocabulary. The name stuck as a regional identifier, distinguishing it from other pizza styles.