The Many Lives of Tomato Pie
The New York Times
Mari Uyehara
“You need three basic ingredients,” said Vincent Iannelli, who operates the third-generation Iannelli’s Brick Oven Bakery, which opened in Philadelphia in 1910. “You need a good gravy, a good dough and an amazing oven.”
In Philadelphia, tomato pie is a springy, square flatbread slathered with tomato sauce and comparable to the Sicilian sfincione. It’s sold at room temperature primarily by Italian bakeries, alongside seeded loaves and cannoli — a contrast to the hot, thin-crust pizzas found in New Haven.