Come for the pie, stay for the floor show. Alfred Rossino, proprietor of Alfred’s Tomato Pie, turns out beautiful thin-crust pizzas by hand, all the while singing along to recordings of Sinatra, opera, or doowop. Billed as Roman style, his pies (no slices here) are exceptionally light and crisp, topped with fresh plum tomatoes and a scant sprinkling of shredded cheese. dan f. thinks they belong in the same conversation with top pizzas from Trenton (De Lorenzo) to Brooklyn (the storied DiFara) to New Haven.
Alfred’s pie, which draws crowds on weekends, is notable for its expert engineering, among other things: “How does he get crust that thin and that crisp with enough tensile strength to hold up the ingredients?” dan f. marvels. “Cheese is minimal; it’s mostly about the sauce and the crust.” Besides the basic tomato and cheese, recommended toppings include sausage, Vidalia onion, clams (red or white), and a distinctive cheeseless creation of tomato, garlic, anchovy and olive oil.
Alfred’s Tomato Pie [Camden County]
9 S. Black Horse Pike, at Church St., Blackwood, NJ