Talk:Italian tomato pie

Request for suggestions

This was my first time editing in the Wikipedia. Please offer suggestions. Thanks... --Fduross 18:13, 1 Jun 2005 (UTC)

Philadelphia version

In Philly and environs, a (rectangular) tomato pie as described in this article tends to be an Italian bakery item. In pizza joints, the term is used 1) to distinguish what is usually thought of as (round) American pizza from more exotic types that don't use tomato sauce, like arugula pizza or broccoli pizza; or 2) to refer to a cheeseless pizza.

• Sarcone's Bakery, Philadelphia
• Cacia's Bakery, Philadelphia
• Pietro's Pizza, Philadelphia--BillFlis 14:51, 3 April 2006 (UTC)

Interesting links, the Pietro's Pizza photo that is described as "tomato pie" is much different than our tomato pie. Ours is usually served cold or room-temperature and never has mozzarella, only a sprinkling of Romano or Parmesan. Here, just about every bakery and pizzeria make tomato pie, all of which have their own unique flavors.Fduross 17:35, 3 April 2006 (UTC)

Is the etymology of the word pizza really needed here? A pizza that isn't cut into triangles is still a pizza, and that part comes off sounding kind of... snooty? 216.114.134.44 13:35, 20 September 2006 (UTC)

There is another variant of tomato pie served in northeast Philadelphia (at Tony's Place in the city's Mayfair section, for example). This resembles a conventional round thin-crust pizza, but has the cheese, olive oil and seasonings closest to the crust with sauce on the top. It is served fresh out of the oven.65.119.218.100 23:08, 22 November 2006 (UTC)

In Chicago, small round breads with sliced tomatoes and olive oil are called "tomato bread"

"Pizza" means "beak" in Italian?!

While I'm not a native Italian speaker, I have never heard of this before. The usual word for "beak" in Italian is "becco". Since I could not verify this claim looking at various sources, I will delete it for the moment. If somebody can indeed find a source, feel free to reintroduce this bit, along with the citation. If you do so, be sure to mention this also e.g. at Pizza and related entries. WolfgangFaber 17:26, 7 December 2006 (UTC)

Oh my... then I'd better shut my pizza then! Rubbish. 19:23, 18 February 2008 (UTC) Becco e funghi —Preceding unsigned comment added by 207.228.52.221 (talk)

Pizza doesn't mean beak

http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm

Pizza is a variant of the word for pinch, according to this website. As an italian american, this makes sense to me. A lot of Italian words for things describe how they were made. For instance, "mozzarella" comes from "mozzare", meaning "to pinch off a ball of something", or "stracciatella", coming from "stracciato", meaning "torn up like an old dish rag".

The recipe section

Hi guys, I've moved the recipe section here for scrutiny before deciding whether or not it should be put back in the article:

• 3 tbsp. extra-virgin olive oil
• 2 cloves garlic
• 1 28-to-32-oz. can crushed tomatoes
• 1 tsp. dried oregano
• salt and pepper to taste
• 1 lb. pizza dough
• 3 tbsp. grated Pecorino Romano cheese

Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet. Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes. After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to room temperature before eating.

Recipe by Frank DuRoss Jr.

Hope this is okay. Thanks, GlobeGores (talk) 00:41, 15 December 2007 (UTC)

Tomato Pie image is awful

That image is awful, it needs to be closer with a higher resolution and at a higher angle possibly to show more of the texture. You get nothing from that image, Nothing at all. It's awful. Klichka (talk) 04:05, 20 June 2008 (UTC)

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:42, 3 July 2008 (UTC)

Request for tags for improvement

There is so many things incorrect and narrowly assumed in this wiki. Please tag accordingly - I don't know how to door. I'll research for a future rewrite —Preceding comment originally added directly to article by 166.137.132.180 (talk) 05:29, 24 July 2009 (UTC)

possible copyvio?

Most of the Trenton tomato pie section (after the 1st paragraph) appears to be a quote from the New Jersey Monthly(January 12, 2010). 66.87.7.223 (talk) 01:44, 7 January 2012 (UTC)

Suggestions

I really think there should be a distinction between "Trenton" , "New England" and "Bakery" tomato pie-

In Trenton and New England, "tomato pie" is served hot, on round, relatively thin crust, with cheese.

In Philly, Rhode Island, Utica, Norristown, etc "Tomato Pie" is sold at room temp on square, thick crust, almost always with no cheese (or just a sprinkle) originally from Bakeries not pizzerias.

There are exceptions ("upside down pizza" in Philly that looks like tomato pie, round or square but has cheese under the sauce, gourmet places that use the term tomato-pie casually, etc) that confuse the definitions. But I think there are enough places that have been serving these varieties of "tomato pie" for almost 100 years that they can be considered definitive. — Preceding unsigned comment added by Schmitter3000 (talk • contribs) 23:52, 14 June 2012 (UTC)

Will Uticans STOP trying to claim they "invented" Italian Tomato pie already?

It's been going on here for years: The people in Utica NY are sociologically very braggadocios and will yammer on about how Uticans "invented" Sicilian Pizza (never mind Sicily's reservations with it.) Uticans are oddly fame obsessed, and self-identify by how "famous" something is. Everything is "famous" about Utica to Uticans iut's the small-town syndrome on steroids they openly bald-faced lie. Prove in a book that it was invented in Trenton NJ? They will attack you personally with ultra-childish vulgarities and rants and then re edit the Wiki. If you let them get this non fact in there they will invariably go on to spew off about a bunch of other lies how they "invented "Greens Escarole" and call it "Utica Greens" and then they will add a bit about how they also invented "Half Moon Cookies" (which they didn't). The entire city is brainwashed by these decades of braggart lies and now they blather these "facts" at anyone who won't vomit in their faces. — Preceding unsigned comment added by 174.255.204.136 (talk • contribs)

Merge to Sicilian pizza

A discussion is taking place at Talk:Sicilian_pizza#Italian_tomato_pie about whether to merge this article into Sicilian pizza. -Apocheir (talk) 15:30, 19 October 2017 (UTC)

Names

A quick Google test of what's the more popular name for this stuff:

• "Sfincione": 138,000
• "Pizza strips": 26,600, maybe ambiguous?
• "Sfinciuni": 20,200
• "Philadelphia tomato pie": 15,800
• "Utica tomato pie": 11,600
• "Spinciuni": 3,560
• "Sicilian tomato pie": 1,490
• "Rhode Island tomato pie": 107

Ambiguous names:

• "party pizza": 2,100,000 (primary usage does not refer to this)
• "Tomato pie": 1,220,000
• "Bakery pizza": 139,000
• "Red bread": 129,000
• "Italian tomato pie": 23,400
• "Strip pizza": 10,500

- Apocheir (talk) 20:13, 9 December 2017 (UTC)

Pizza Strip or Pizza Strips is the common name in Rhode Island where this food item is ubiquitous. Not "strip pizza". The other common names in Rhode Island are Party pizza and bakery pizza. Diannotti (talk) 20:28, 20 October 2024 (UTC)

Montreal

Besides their ubiquity at Italian bakeries, tomato pizza is also mass-produced and sold out of practically every grocery store in the city, as well as by the piece at many dépanneurs in and around the city. In case anyone thinks Montreal is not "Eyetalian-American" enough, please note that many of Montreal's first Italo-Canadians came through Ellis Island over a century ago, often lived in NYC and Philly before migrating northward, and share other cultural markers including "Sunday Gravy" (the sauce, if not the name). 2607:FEA8:BFA0:BD0:6840:13BC:F7CA:3F40 (talk) 19:16, 7 November 2020 (UTC)

Thanks for the lead. I found one decent source for Montreal tomato pizza. Seems like you're a Montreal resident, so can you expand with other reliable sources? What's it called in French? -Apocheir (talk) 01:38, 8 November 2020 (UTC)

Cheese on tomato pie

A new user LizPage13 (talk · contribs) has recently edited this article twice to remove a statement that sometimes tomato pie has Romano cheese sprinkled on it. Romano cheese can be clearly seen in the image File:New_Hartford_NY_Hannaford_-_Tomato_Pie.jpg. That image is of a tomato pie from Utica, but maybe Romano cheese is not used on tomato pies in the region that she is familiar with. Mentioning where Romano cheese is and is not common would be a helpful addition, so I hope she chooses to discuss this rather than edit warring. Apocheir (talk) 17:17, 3 February 2022 (UTC)

Gallery

I am wondering why the gallery section which included photos of regional variations was removed? I think it belonged in this stub / article. Diannotti (talk) 20:26, 20 October 2024 (UTC)