Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
Conshohocken Bakery's storefront is open to the public, even though it's a full service commercial bakery. No tables, chairs, slices, or drinks—just bread, rolls, Italian pastries, and slabs of some of the city's finest tomato pie.
Old fashioned Philly tomato pie is a bit hard to explain to outsiders. It's distinctly different from everyday pizza—the best tomato pies come room temperature from old-school neighborhood bakeries rather than hot from a pizzeria. No toppings and no cheese, save for a scant shake of Romano or Parmesan. For many who grew up in the area, this simple bakery style pie says "Philly" more than any other style of pizza.
At Conshohocken Bakery, square slabs of tomato pie are piled up on the counter. A quarter pie, about 6-8 slices (cut it yourself), is $3.60. A whole $13 sheet is over two feet long. The soft, pan-baked crust is reminiscent of focaccia, brushed with olive oil and slightly crisp on the bottom and around the edges. Topped with the bakery's own thick, slow-cooked smooth and slightly sweet sauce (also available by the pint for $2.50), the pies are finished with a sprinkle of Romano cheese.
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