Note from Peter: Bob Radcliffe is, like me, a North Carolina transplant from Philadelphia and, as you will see, also from Trenton, New Jersey, where at least two things of great historical import have occurred. The first was George Washington crossing the Delaware and turning the tide of the Revolutionary War (not an inconsequential thing). The other is the existence of DeLorenzo's Pizzeria. Bob has regaled me with stories of his relentless quest to re-create the fabled Tomato Pies of DeLorenzo's, so I asked him to share his stories with you, which he has agreed to do over the next few weeks. Here is Part One, just a short intro, but it speaks to the same fire-in-your-belly passion that Pizza Quest is all about. Thanks Bob and, to all, enjoy:
I know this is Pizza Quest, but I’m hooked on Tomato Pie. No, this isn’t my latest food-fetish, but something I always craved for since I was old enough to chew. I grew up on the outskirts of Trenton, NJ and until college always ate Tomato Pie at DeLorenzo’s on Hudson Street in the “Berg” (opposite the old Roebling Steel plant that made the cables for the Brooklyn Bridge). After college I commuted by train for a few years from the Trenton Rail Station and stopped in as the last customer on my way home after evening graduate school classes for a late night snack. Years of professional travel took me to all of the “best” pizza shops across the country so I could check them out.
DeLorenzo’s Tomato Pie was simply the best! Sadly the old haunt closed in 2012 and relocated to the suburbs. I understand it’s still good, but certainly will never match those pies made in the tiny Hudson Street shop on the coal-fired oven I remember so vividly from the early 1950’s. The sight of carrying shovel-full’s of glowing coals into the shop and spreading them under the oven floor is mindful today of how they slow cook barbecue with glowing wood embers in North Carolina today.
It’s been fifteen years since I left Philadelphia and relocated to Rocky Ford in rural Franklin County, North Carolina, and well over twenty years since I last ate a Tomato Pie at DeLorenzo’s. Frankly, over the years I have made several attempts to replicate that now mythical Tomato Pie. I struggled with the dough recipe and the ovens I had - whether gas or electric. Something was terribly missing. Could it be that hard to make a "Pie"? For heaven’s sake I was an engineer with advanced degrees – the kind of guys that put men-on-the-moon. I finally just decided to bite the bullet and do whatever it took to make that Pie. Adding insult to injury, I was from Trenton where, if you don’t already know, the bridge over the Delaware River boldly states: “Trenton Makes, the World Takes”. And for me, not to be able to make a Pie, would certainly be a huge embarrassment.
Well I know that Peter and many others have made testament to their lifelong Pizza Quest, but I believe my story needs to be told. So here I am, and this is my story. I hope that you pick-up a few helpful tips along the way. I am sure you won’t want to replicate everything I have done, so just steal the best stuff for yourself.
I don’t pretend to have cloned DeLorenzo’s Pie, or gotten the secret from Chick, but what started as a recipe problem blossomed into my need to build an organic farm, perform tomato trials, grow garlic and basil, build a wood-fired oven, and create a private dining venue (the Franklin BreadWorks) so I could introduce and validate my creation to North Carolinians who, I soon discovered, have never heard of my Tomato Pie. Here, it is usually confused with a tomato dish in a pie pan with some cheese and mayonnaise! But what the hell was one more obstacle to overcome; I was on a mission probably as crazy as the Blues Brothers.
In upcoming postings I am going to take you along on my odyssey. I have to tell you that my favorite cooking show (on PBS) is “Mind of a Chef”. That may help you understand what to expect along the way. What may seem crazy at times has helped me find my way to a clearer understanding of rather simple ingredients and to refine my technique for building the layers of flavor we all seek when we cook.
Bookmark this page now, and plan to come back in a couple of weeks for my next installment. I promise it won’t be a bore! My golden rule at the BreadWorks is, “Did you have a great time?” Great food, coupled with friends and music, seem the perfect combo to me.
More to come, for sure...