I love tomato pies in pizza. Doesn’t matter what style—everything from Chicago to New Haven to, now, Utica.
I’ve yet to try Philly or South Jersey style ones. But I’m sure I’ll like them too. This is *not* typical New York style pizza. I’d say it’s somewhere between Chicago deep dish pizza and pan pizza.
This style apparently goes back to Utica in 1917. The crust is not as pie like as Chicago deep dish crust is but it has a high wall outer crust. It’s got a chunky, naturally sweet tomato sauce that doesn’t really need seasoning outside of salt, and I would think pecorino romano. Though I don’t think they specifies.
And that’s really all the flavors you need. I got a slice right out of the oven. But traditionally it’s served room temperature, though most people down here like to eat it heated up. You’ll like this as a sauce guy.
I actually think the mozzarella topped slice was not as good because it makes it too reminiscent of regular New York style.
I gotta come back for a Margherita. And try it well done and/or served at room temperature.
