Philadelphia’s most glorious foodstuff is this thick-crust, no-cheese, sauce-y pizza
Anyone who has done the deep dive into regional American pizza styles knows that the familiar, floppy street slice is just the tip of the iceberg. Charred, clam-studded pies are the name of the game in New Haven, marinara-topped squares run Detroit, chicken and barbecue sauce aberrations rose from California, and in certain corners of the Mid-Atlantic region, tomato pie is king. Baked in rectangular sheet pans and minimally topped with tomato gravy — or baked into crisp rounds that could double as plain old pizza — it’s virtually impossible to pinpoint where this saucy variant was born.
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