As a kid, Jason Dilks visited his favorite pizzeria nearly twice a week. The pizza he loved had a thin crust and the cheese rested on the bottom, stepping aside to let the tomato sauce?s flavor play center stage. When Jason grew up, he became a mechanical engineer and moved to South Philly. There, he saw a need for the kind of pie he loved, so he started a pizzeria of his own.
At Slice, cooks handcraft and hand-toss dough daily, using a blend of flour that makes the crust thin and crispy when baked atop hot stones. Cheese makes up the foundation of these Trenton-style pies, which are then topped with tomato sauce. The sauce is made by hand-crushing San Marzano tomatoes, instead of throwing them up in the air and smashing them between a pair of hand cymbals.
Patrons choose from more than 30 toppings when customizing pies, including Maglio sausage, caramelized onions, and broccoli raab. The kitchen can also accommodate guests with dietary restrictions by making pizzas with gluten-free crusts and vegan mozzarella.