Corropolese Italian Bakery

Was cold. Nothing special.

Good pie but needs more sauce. Go birds?

Having eaten several different tomato pies in Central New York (a little doughy with some crunch - typical), I decided to check out the Philly style tomato pie via Goldbelly. Got the "take and bake" 2-pie kit. WOW! The sauce is so good you could drink it. Crispy and tasty. I wish that Central New York would try to imitate it. Nevermind the cheese steak - I'll take Corropolese instead! 😋

Great tasting Pennsylvania Tomato Pie

Great Tomato Pie

This pie is something all together unique. Served at room temperature and is amazingly delicious. The sauce is the big star here, sweet and addictive with a sprinkle of grated cheese. The thick crust and cornicione are only lightly baked so it’s soft with a full flop and just a touch of crisp. You gotta try this pie!

TEN!!! All I can say is TEN!!!! You are nuts if you don’t give this place a solid TEN!!!! BEST TOMATO PIE ON EARTH!!!

Purchased at Norristown store, each store sells a dead on similar product. Considering this has no cheese and the dough is bready and lacks any similarity to pizza crust/dough, that tells you the sauce is special. I can honestly say that my ability to stop eating this is nil. There may be traditional pizza places that sell a more intriguing product with the benefit of cheese, but none of them are as addictive as this. Sauce in a class by itself. Consider warming in oven for some crisp. I ate this room temperature for today’s score.

Pizza Backlog 4 | 05/01/2021 | So, for full disclosure, this was from the Corropolese location in Norristown, PA, which, despite being the main Corropolese location, is not classified as a pizza spot in Yelp and thus doesn’t show up in the One Bite app as a reviewable spot. The Audubon location, on the other hand, is a reviewable spot, so I have to trust that they use the same recipe as the Norristown location (the pictures in the other reviews make me think so). Anyway, as you can see, this is Pennsylvania-style tomato pie, a completely different ballgame from Trenton-style tomato pie. In other words, it’s unlike the vast majority of pizzas. But make no mistake—it’s absolutely incredible. Even though there is virtually no cheese, you don’t even notice it texture-wise, thanks to the perfect combination of the crushed tomatoes and the soft dough, a culinary miracle. There’s no way there’s better Pennsylvania tomato pie out there. No way.

The sauce. Not even from PA, but wow. That sauce!

This is by far the best tomato pie in the Philly area. It’s a family tradition for us and we get it for holidays, parties, and bbqs. The crust is always fresh with good crunch and soft middle, sauce is somewhat sweet but amazing and the sprinkle of cheese on top makes it one special pie.

The sauce and softness of the tomato pie are the stars of this area classic. This version has melted cheese and pepperoni. The standard tomato pie is excellent but you need the cheese component to compare it to other pizza, right? Cheese by itself is slightly blasé but works well taking a backseat to the stellar sweet sauce with subtle notes of sea salt, basil, and oregano. The soft base of the pie melts in your mouth around an explosion of sauce.

Very good tomato pie. This one had cheese. Not sure you’d call it a cheese pizza though.

I didnt like this pizza at first. Then I bought another whole pie. The taste def. gets better. Soft crust and room temperature when you pick up, but definitely heat it up when you get home. Tomato sauce has a perfect balance to the dough. Pick up score is a 6, but bring it home and put it in the oven score is an 7.9. The crispy crust out of the oven makes this pie shine imo. There is a reason why they sell hundreds of these pies per day

Classic tomato pie

Never go wrong showing up with this to a tailgate, party, or get together. Very good tasting tomato pie. The traditional (pictured) is best, also good are the white w/ spinach, and cheese pizza.

Traditional tomato pie. Prefer mine hot so naturally the score is lower. Too much of the tin can flavor coming through