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Message: [QUOTE="Zissou, post: 4536576, member: 7920"] Trenton pie is another…. It’s more like pizza with the sauce on top, thin crust, served hot. Tomato pie in Philly area is usually a big rectangle sheet often served for a party or gathering. It’s served room temp or between fridge and room temp. Crust is more bready, tomato sauce layer (which can be just tomato and salt but also some seasonings), and then parm sprinkle cheese and olive oil. From the bottom up it transforms from crust to bread to gooey bread wet layer to sauce. Two must tries are Conshohocken Bakery and Corropolese Bakery (Norristown). It’s not pizza. My hot take is that I like all styles - NY and American Neapolitan are my favorites in the states - but when in Chicago, do Chicago. There is nothing like southern Italy. Caserta, above Naples, is pizza heaven. Is Foccacia pizza? No. Think of Tomato Pie and Foccacia as cousins to pizza. Foccacia, Tomato Pie, Stromboli, Calzone…. They are all great. [/QUOTE]