pizza in teglia
English translation: tray-baked pizza
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| 11:27 Mar 2, 2017 |
| Italian to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Michael Korovkin Italy Local time: 21:44 | ||||||
Grading comment
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| 4 +1 | trays of pizza |
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| 4 | Leave in Italian with (deep-pan) in brackets |
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| 4 | Roman-style pizza |
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| 3 +1 | tray-baked pizza |
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| From Wiki |
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| Discussion entries: 1 | |
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Answers
22 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1trays of pizza Explanation: Hi Isabelle - pizza al piatto are single, round (full plate size hence the name) pizzas that you would buy in most sit down restaurants here in Italy. Pizza in teglia are trays of pizza that are found in most walk by pizza places. They are cooked in large trays and then (usually) cut into rectangular slices to buy individually. |
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Notes to answerer
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1 hr confidence:
Leave in Italian with (deep-pan) in brackets Explanation: In the UK we would call this a deep-pan pizza or deep-dish in the US but you could leave the Italian word as the recipes are never exactly equivalent. |
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1 day 1 hr confidence:
Roman-style pizza Explanation: Pizza in tegliarefers to the kind of rectangular pizzas baked on sheet pans in electric ovens and typical of Rome. |
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1 day 9 hrs confidence: peer agreement (net): +1
peer agreement (net): +1tray-baked pizza Explanation: there are tray-baked pizza and spade-baked pizza. the latter may be round pizza and long pizza. the tray-baked pizza and the long pizza are cut and sold by slice. the round one is sold entire. their composition, in terms of flour, today would be a total flight of fancy: no-one any longer knows what's in that flour - not even the bakers themselves! :( |
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Reference comments
1 hr peer agreement (net): +1 |
| Reference: From Wiki Reference information: Pizza al taglio Pizza al taglio a Trastevere Per la pizza al taglio o pizza in teglia la pasta lievitata viene stesa, condita e cotta in grandi teglie di metallo tonde o rettangolari e poi messa in mostra per essere venduta a peso a scelta del cliente o, in casa, consumata a tranci. La vendita di questa varietà di pizza è diffusa oltre che nelle pizzerie al taglio vere e proprie, anche nelle panetterie. Poiché la pizza in teglia deve essere tenuta in mostra ed eventualmente riscaldata necessita dell'utilizzo di impasti molto acquosi che pure in queste condizioni non si secchino ma diano il massimo del gusto. A tal fine vengono usate farine forti e procedimenti di rigenerazione che permettono di aggiungere agli impasti una maggiore percentuale di acqua, fino al 90%.[senza fonte] Questo ha anche un vantaggio dal punto di vista economico essendo la pizza venduta in alcuni casi a peso (questo metodo è ad esempio il più diffuso nella città di Roma). -------------------------------------------------- Note added at 1 hr (2017-03-02 13:16:53 GMT) -------------------------------------------------- so, basically, a different type of flour is used... that's why they make the distinction... |
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