Pizza is one of the most popular food items in the world, with its origins tracing back to Italy. As a result, Italian words and phrases related to pizza have become a significant part of culinary vocabulary around the globe. One such word is “pizza peel,” which is an important tool used for safely transferring pizzas into and out of ovens.
Interestingly, the term “pizza peel” has its roots in Italian vocabulary as well. However, it is not common for people outside of Italy to use the Italian term to refer to the tool. So what is a pizza peel called in Italian? In this article, we will explore the origins of the pizza peel and its Italian name, along with the differences in variations of the tool used across Italy.
Origins of the Pizza Peel in Italian Cuisine
The origins of the pizza peel in Italian cuisine date back to the 18th century. Historically, Italian pizzas were made in small, wood-fired ovens that required sliding the pizza inside to cook it thoroughly. This small space demanded the use of a long handle tool to reach to the back of the oven, and the pizza peel was born.
The early pizza peels were handmade and consisted of a long, wooden handle with a flat, metal blade on the end. This simple design allowed the chef to create a pizza from start to finish without burning their hands or risking the pizza’s destruction. The pizza peel’s design remains largely unchanged, but modern versions use materials like aluminum metal and stainless steel, which are both more durable and lightweight. Today, the pizza peel remains an essential tool in Italian cuisine, and plays a vital role in pizza creation as well as removing other traditional Italian baking favorites from the oven.
Traditional Terminology for Pizza Peels in Italy
In Italy, the pizza peel is an essential tool for making authentic Neapolitan pizza. Traditionally, this wooden or metal paddle is called a “pala” in Italian. It is used to transfer the pizza from the preparation surface to the oven, where it is cooked directly on a stone surface or in a wood-fired oven.
In some regions of Italy, the pizza peel is also referred to as a “tavola,” which means table or board. This term often refers to larger paddles that are used for cooking multiple pizzas at once. No matter what it is called, the pizza peel is a crucial component in the creation of this beloved Italian dish.
Italian Terminology for Different Types of Pizza Peels
Italy is known for its delicious pizza, and the perfect tool to get your pizza out of the oven and onto the table is a pizza peel. In Italian, a pizza peel is called a “pala”, and it is an essential piece of equipment in every pizza kitchen. Italians have been making pizza for centuries, and they have developed many different types of peels to suit different purposes.
One type of pizza peel is called a “tonda” which is ideal for making Neapolitan-style pizza. It is round and thin, making it easy to slide under the pizza and quickly transfer it to the oven. Another type is the “spatola” which is shorter and wider than a tonda, and is designed for thicker, Sicilian-style pizzas. The “taglia” is a long-handled peel used to cut and serve the pizza, while the “paddol” is used to move the pizza around in the oven and place it on the serving plate. With so many different types of peels, it’s no wonder that Italian pizza is world-famous!
Best Materials for Pizza Peels According to Italian Traditions
Pizza peels, also known as pizza paddles, are essential tools used in the process of baking pizza. Italian traditions place great importance on the materials used for pizza peels. The ideal material for pizza peels should be heat-resistant, durable, and lightweight to handle.
The most popular materials used for pizza peels include natural woods such as birch, beech, and pine. These woods are known to be sturdy, conduct heat well, and are easy to carve with intricate designs. Another best material for pizza peels is aluminum. It is preferred for its lightness in weight and ease of use. Aluminum is also preferred by pizzerias and restaurants because it can withstand heavy usage and is easy to clean. Additionally, pizza peels made from aluminum also prevent sticking of the pizza dough, thereby making their use effortless and swift.
The Evolution of Pizza Peels in Italy Over Time
Pizza is a quintessentially Italian dish, and the pizza peel, a tool used to transfer pizzas in and out of the oven, is a crucial component of making authentic Italian pizza. Over time, pizza peels have evolved in Italy to become more ergonomic and efficient.
Traditionally, pizza peels were made of wood, but they have since been replaced by peels made of lightweight materials like aluminum and stainless steel. These materials allow for faster and easier handling of the pizzas, resulting in a more efficient workflow in modern pizzerias. Additionally, the size and shape of the peels have also evolved to accommodate the varying sizes and shapes of pizzas made in Italy. Today, there are different types of peels for Neapolitan, Roman, and other regional styles of pizza. The evolution of pizza peels in Italy is a testament to the ingenuity and innovation of Italian pizza makers, who continue to produce some of the best pizzas in the world.
Common Italian Phrases and Idioms Involving Pizza Peels
Pizza has long been a staple of Italian cuisine and culture, and the pizza peel plays a crucial role in making the perfect pie. As a result, numerous Italian phrases and idioms incorporate the pizza peel as a metaphor for a variety of situations.
One common phrase featuring the pizza peel is “essere sulla pelle della pizza,” which literally translates to “being on the skin of the pizza.” This is used to describe someone who is being overly sensitive or easily offended, much like how the delicate toppings of a pizza can be easily disturbed by the peel. Another popular pizza peel idiom is “mettere in crosta,” meaning “to put in the crust,” and is often used to describe someone who is being bossy or domineering. These phrases highlight the cultural relevance of pizza peels in Italy and its significance in the country’s culinary heritage.
Differences in Pizza Peel Language Across Different Regions of Italy
In Italy, different regions have their own dialect and terminology for pizza peel. For example, in Naples, the birthplace of pizza, it is called “treglia” or “perteglia”. In Sicily, it is known as a “schiacciaferro” which literally translates to “flattener of iron”.
In Tuscany, they call it a “raggia” or “tola”, while in Emilia-Romagna it is referred to as a “spianatoia”. The regional differences in terminology for pizza peel reflect the unique culinary traditions and dialects found across Italy. However, regardless of the language used, the pizza peel remains an indispensable tool in the art of pizza making, ensuring that the delicious pizzas are safely transported from the oven to the table.
Conclusion
To wrap it up, the Italian word for a pizza peel is not just a mere tool in pizza preparation, but also a representation of traditional Italian cooking techniques. While a pizza peel is called different names in different Italian regions, its function and importance in pizza making remain the same across the country.
Knowing the right terms for a pizza peel in Italian may not be essential for an ordinary pizza lover, but for professional or aspiring pizza makers, having the right vocabulary can help enhance their language skills and deepen their understanding of the Italian culture and cuisine. Whether you call it a pala da pizza, una padella per sfoglia or una schiscia, one thing is certain, using a wooden paddle to slide pizza in and out of the oven has been a long-standing tradition and a key element in Italian pizza making that continues to this day.