Square-cut focaccia-style pizza, baked at room temperature, with a thick layer of seasoned crushed tomato and a dusting of grated cheese. No melted cheese. Served at room temperature.

Philadelphia tomato pie is a distinct genre from New York pizza or Trenton tomato pie. Square-cut, focaccia-thick, baked on sheet pans without melted cheese, the pie was a 1920s South Philly bakery snack: a way for Italian Market bread bakers to use leftover dough. Sarcone's, Iannelli's, Marchiano's and Cacia's bakeries each kept a tomato-pie program running through the 20th century. The pie is sold by the square at room temperature. The defining details: a sweet oregano-heavy sauce baked into the dough; a fine dusting of grated pecorino or romano on top, never mozzarella; and no toppings, ever.

2 editor picks for Philadelphia tomato pie in Philadelphia, ranked by editorial score. All Philadelphia signature dishes · Philadelphia tomato pie across every city.

Sarcone's Bakery ★ 4.8

$Bakery

Sarcone's Bakery in Philadelphia is the 1918 brick-oven Italian Market bakery on South 9th, fifth-generation Sicilian-American with tomato pie and seeded.

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Iannelli's Bakery ★ 4.2

$Bakery

Iannelli's Bakery in Philadelphia is the East Passyunk Italian Market bakery, a brick-oven holdout next to the cheesesteak corner with the city's second-best.

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