Philadelphia Tomato Pie: History, Recipe & Regional Guide

Philadelphia tomato pie is a regional specialty from Philadelphia featuring a thick, rectangular crust topped with cheese, sauce, and seasonings—served cold or at room temperature. Unlike Italian tomato pie which places sauce first, Philadelphia style reverses this order with cheese directly on the dough followed by chunky tomato sauce.

Confused by searches for "phil tomato"? You're likely looking for Philadelphia tomato pie—a beloved regional specialty that's often misunderstood. This distinctive pizza variation has been a staple in Philly bakeries since the early 20th century, with unique preparation methods that set it apart from other tomato-based pies.

What Exactly Is Philadelphia Tomato Pie?

Philadelphia tomato pie isn't your typical pizza. This rectangular delight features:

• Cheese applied directly to the dough before sauce
• Chunky, uncooked tomato sauce added after baking
• Served at room temperature or cold
• Thicker crust than standard pizza

Unlike Italian tomato pie where sauce comes first, Philadelphia style reverses this order—a crucial distinction that affects both texture and flavor profile. The cheese creates a protective barrier that prevents sogginess while allowing the sauce to maintain its fresh, vibrant character.

The Evolution of Philadelphia Tomato Pie

This regional specialty didn't emerge overnight. Its development reflects Philadelphia's unique culinary landscape:

Time Period	Key Developments	Cultural Influences
Early 1900s	Italian immigrants establish bakeries in South Philadelphia	Adaptation of Sicilian sfincione to local ingredients
1920s-1940s	"Tomato pie" becomes standard menu item in Italian bakeries	Working-class lunch tradition develops
1950s-1970s	Distinct Philadelphia preparation method solidifies	Differentiation from New York and Italian styles
1980s-Present	Recognition as regional specialty beyond Italian communities	Food media coverage expands awareness nationally

Authentic Preparation Techniques

What makes Philadelphia tomato pie authentic goes beyond ingredients—it's in the method:

Dough Requirements

The foundation must be a sturdy, slightly sweet dough that can support the toppings without becoming soggy. Traditional bakeries use a high-gluten flour with a longer fermentation period than standard pizza dough.

Cheese Selection

Provolone reigns supreme in authentic Philadelphia tomato pie, though some establishments blend in mozzarella. The cheese layer must be substantial enough to create a moisture barrier but not overwhelm the tomato flavor.

Sauce Specifications

Unlike cooked pizza sauce, Philadelphia tomato pie uses a fresh, chunky sauce made from high-quality canned tomatoes (often San Marzano), olive oil, garlic, and oregano—added after baking to preserve its bright flavor.

Where Philadelphia Tomato Pie Thrives (and Where It Doesn't)

This specialty remains deeply regional with specific boundaries:

• Authentic Zone: Primarily South Philadelphia and surrounding areas within 20 miles of Center City
• Limited Presence: Some establishments in New Jersey and Delaware with Philly connections
• Rare Outside: Almost nonexistent in other major cities despite "tomato pie" appearing on menus elsewhere

When traveling outside Philadelphia, be cautious of menus listing "tomato pie"—what you'll receive is likely Italian-style with sauce first, not the Philadelphia specialty you're seeking. The Philadelphia Convention and Visitors Bureau confirms this regional specificity.

How to Experience Authentic Philadelphia Tomato Pie

For the genuine article, follow these guidelines:

What to Look For

• Rectangular shape (never round)
• Cheese visible beneath tomato topping
• Served at room temperature
• Available at Italian bakeries, not typical pizzerias

Recommended Establishments

While many establishments claim authenticity, these South Philadelphia institutions have decades of consistent preparation:

• Sarcone's Bakery (since 1938)
• Termini Brothers (since 1993, continuing family tradition)
• La Rosa Pizzeria (known for traditional preparation)

Bringing Philadelphia Tomato Pie Home

While nothing beats the original, you can approximate authentic Philadelphia tomato pie with these steps:

1. Prepare a sturdy, slightly sweet dough with high-gluten flour
2. Stretch into rectangular shape and dock the surface
3. Apply generous layer of provolone cheese
4. Bake until cheese melts and crust sets
5. Cool completely before adding chunky tomato sauce
6. Refrigerate for at least 2 hours before serving

The cooling period is essential—it allows the cheese layer to set properly and prevents the sauce from making the crust soggy. Authentic Philadelphia tomato pie should have distinct layers rather than a blended pizza texture.

Philadelphia Tomato Pie FAQs

Here are answers to common questions about this regional specialty: