Talk:Italian tomato pie

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

message: 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)
thread_title: Philadelphia version

message: 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)
thread_title:  "Pizza" means "beak" in Italian?! 

message: 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)
thread_title:  The recipe section 

message: 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)
thread_title:  Tomato Pie image is awful 

message: This article talk page was automatically added with  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)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: 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)
thread_title: Request for tags for improvement

message: 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)
thread_title:  possible copyvio? 

message: 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)
thread_title: Suggestions

message: 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)
thread_title:  Merge to [[Sicilian pizza]] 

message: 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)
thread_title:  Names 

message: 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)
replies: text: 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)
thread_title:  Montreal 

message: A new user  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)
thread_title:  Cheese on tomato pie