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  • #1 by Steve on 23 Feb 2006
  • 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
  • #2 by the minx on 24 Feb 2008
  • Thanks Steve!  I can see that I have some things to learn!
    Terri
  • #3 by Nabhan on 04 Nov 2008
  • 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
  • #4 by occifer19 on 30 Jun 2009
  • 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
  • #5 by zaminur143 on 14 Mar 2011
  • Hi Steve,
    Thanks for friendly attitude. Actually what I wishing from this forum, this is it.

    Thanks again for such kind of informative link. 
  • #6 by GiacomoP on 21 Sep 2011
  • Thank you Steve! The Glossary is the place to start - Great information. 
  • #7 by stannes123 on 23 Jul 2013
  • 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>
  • #8 by PizzaPap on 25 Sep 2015
  • Thanks Steve. I already learned a few things just by reading the glossary. I'm off to a good start!
  • #9 by beeuu on 24 Jan 2020
  • 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.
  • #10 by TXCraig1 on 24 Jan 2020
  • 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
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