Author Topic: Glossary  (Read 13041 times)

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Offline Steve

  • Steve Zinski
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Glossary
« on: February 23, 2006, 08:04:20 PM »
If you're new to the site, please take a moment to read through the Pizza Making Glossary:

http://www.pizzamaking.com/pizza_glossary.html

Steve
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.


Offline the minx

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Re: Glossary
« Reply #1 on: February 24, 2008, 10:11:27 PM »
Thanks Steve!  I can see that I have some things to learn!
Terri

Offline Nabhan

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  • Age: 38
  • Location: Rio de Janeiro - Brasil
Re: Glossary
« Reply #2 on: November 04, 2008, 05:19:02 AM »
Itīs amazing how things can get, at first sight, very complicated.......lol

I used to own a small pizza place.....and my manager was always saying: " Itīs a chemistry........a chemistry......."
Now i now what he was talking about.... :)

Igor
Igor Nabhan
Rio de Janeiro - Brasil

Offline occifer19

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Re: Glossary
« Reply #3 on: June 30, 2009, 10:06:47 AM »
Hi I'm new here and love the place. Been looking for a site that would help me with pizza. There is so much info here it will take awhile to get around.............but it's worth it.........thanks

            Mike Hoffman

Offline zaminur143

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Re: Glossary
« Reply #4 on: March 14, 2011, 04:07:06 AM »
Hi Steve,
Thanks for friendly attitude. Actually what I wishing from this forum, this is it.

Thanks again for such kind of informative link. 

Offline GiacomoP

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Re: Glossary
« Reply #5 on: September 21, 2011, 12:27:31 AM »
Thank you Steve! The Glossary is the place to start - Great information. 

Offline stannes123

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  • Location: England
  • I Love Pizza!
Re: Glossary
« Reply #6 on: July 23, 2013, 05:48:35 PM »
Thanx Steve, I see there is plenty to read and learn.

Question?      Wot is equivalent to 00 flour in england?

I have come a cross this loads of times in many ebooks>


 

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