Glossary

[Steve]

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

[the minx]

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

[Nabhan]

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

[occifer19]

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

[zaminur143]

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

Thanks again for such kind of informative link. 

[GiacomoP]

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

[stannes123]

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>

[PizzaPap]

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

[beeuu]

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.

[TXCraig1]

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