Philadelphia tomato pie vs Utica-style tomato pie
The fuller page on this is Compare any two styles.
| Field | Philadelphia tomato pie | Utica-style tomato pie |
|---|---|---|
| Origin | United States, Philadelphia | United States, Utica |
| Form | rectangular, tray | rectangular, tray |
| Thickness | medium | thick |
| Rim / edge | No distinct rim; even rectangular edges | Minimal distinct rim; a uniformly thick rectangular slab |
| Base texture | Soft, bread-like base suited to being eaten at room temperature | Dense, bread-like, golden-brown and slightly crisp on the bottom, tender-chewy inside |
| Crumb | Moderately open, bread-like | Moderately dense, focaccia-like crumb |
| Hydration | 60–68% (typically 64%) | 60–68% (typically 64%) |
| Fermentation | room temperature long fermentation | room temperature long fermentation |
| Shaping | Pressed into an oiled rectangular tray | Pressed by hand into an oiled rectangular sheet pan |
| Flour | Bread flour (commonly used) | Bread flour (commonly used) |
| Preferment | No documented preferment tradition (direct dough) | No documented preferment tradition (direct dough) |
| Topping load | moderate | light |
| Bake temperature | 220–250 °C (typically 235 °C) | 220–245 °C (typically 230 °C) |
| Bake time | 15–20 min (typically 17.5 min) | 15–20 min (typically 16.7 min) |
| Oven | Domestic fan (convection) oven | Domestic fan (convection) oven, Commercial deck oven |
| Flavour | acidic, savoury, sweet | savoury, acidic, rich |
| Texture | bread like, soft | dense, bread like, tender |
| Difficulty | beginner | beginner |
| Domestic suitability | excellent | excellent |
| Serving | Served at room temperature, sold by the square from bakeries | Cut into squares and served at room temperature, often as a snack or alongside other food rather than a full hot meal |
Key similarities
- Form
- Hydration
- Fermentation
- Flour
- Preferment
- Difficulty
- Domestic suitability
Key differences
- Origin
- Thickness
- Rim / edge
- Base texture
- Crumb
- Shaping
- Topping load
- Bake temperature
- Bake time
- Oven
- Flavour
- Texture
- Serving