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

Thanks Steve!  I can see that I have some things to learn!
Terri

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

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

Hi Steve,
Thanks for friendly attitude. Actually what I wishing from this forum, this is it.

Thanks again for such kind of informative link. 

Thank you Steve! The Glossary is the place to start - Great information. 

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>

Thanks Steve. I already learned a few things just by reading the glossary. I'm off to a good start!

Is there any chance of adding or creating a glossary for the many, many abbreviations used in this forum?  This glossary is extensive and useful.

Is there any chance of adding or creating a glossary for the many, many abbreviations used in this forum?  This glossary is extensive and useful.

https://www.pizzamaking.com/forum/index.php?topic=20056.0