Pizza Glossary and Common Pizza Cooking Terms – P – Z

Pizza Glossary and Common Pizza Cooking Terms

Pizza P – Z

Peel: A spade-shaped tool with a long handle used to get bread or pizza out of the oven. Peels can be made of metal or wood. The wooden ones are usually for putting the pizzas into the oven and the metal ones are very thin and are for removing the pizza but these peels are interchangeable.
Pepperoni: Pepperoni, which is a descendant of spicy Italian salamis, is the most commonly requested pizza topping in the United States and appears on one in three pizzas.
Pizza Bianca: Roman style flatbread pizzas with are flavored with olive oil and salt and nothing else. Pizza Cutter: A circular or curved cutting blade with a handle that can cleanly slice pizza, brownies, lasagne and more. Pizza cutters are usually made of stainless steel. The wheel cutter and curved cutter are both designed to cut through pizza without disturbing the toppings.
Pizzaiola: Italian for female pizza chef.
Pizzaiolo: Italian for male pizza chef.
Pizza Stone: A flat slab made of clay, an unglazed ceramic or soapstone tile or something similar on which pizza can be baked. Pizza stones are resistant to high temperatures and they mimic the effect of a traditional pizza oven. They are usually round or rectangular and 1/2 to 7/8 inch thick. Pizza stones can crisp a pizza base better than solid metal. Pizza stones need to be preheated for half an hour but they shorten the overall pizza cooking time.
Pre-Bake: To bake pizza dough for a few minutes before adding toppings to make the crust dry out or rise.
Provel Cheese: A blend of Swiss, provolone and white cheddar cheeses which is considered the key ingredient in St Louis style pizzas.
Provolone Cheese: This Italian cheese is a stretched curd cheese which gets its name from the Italian word “prova”, meaning ball shaped.
Romano Cheese: This is a sharp and piquant Italian cheese which is cured for between five months and a year or sometimes more.
San Marzano Tomatoes: Famous tomatoes grown in Italy’s San Marzano region. These have juicy, thick flesh and a low acid and sugar content, making them ideal for use in pizza sauce recipes.
Screen: A round or rectangular metal screen with a beaded rim on the outside. The air can circulate underneath the pizza to ensure even baking and a crispy crust. Pizza screens range in size from 6 inches to over 20 inches in diameter.
Square: Another name for a slice of Sicilian pizza.
Sicilian Pizza: A rectangular pizza with a thick crust which usually has sauce all over the cheese.
Stuffed Pizza: A stuffed pizza resembles a Chicago style pizza but they have a medium thick dough topped with sauce, toppings and then cheese. A thin dough of layer goes over the top and then more sauce and cheese, making these pizzas multi-layered like a lasagna. Stuffed pizzas normally take about half an hour to bake.
Thick Style Pizza: These are thicker versions of thin crust pizzas and are usually baked directly on the oven hearth or on a disk or screen. To make a thick style pizza, more dough is used and it is allowed ample time to proof before the sauce and toppings are added.
Tiles: Fired, unglazed quarry clay tiles arranged in one or more layers can be used instead of pizza stones. They need to be unglazed for health reasons and you can get them at home and garden stores.
Thin Style Pizza: Thin crust pizza dough is stretched by hand after being mixed. It is crispy on the outside and soft on the inside. These pizzas usually have a thin sauce and the toppings are not piled on too high.
Yeast: A microscopic, single celled organism which turns starch and sugar to alcohol and carbon dioxide, making dough rise. Find More Pizza Glossary Terms:

Pizza Glossary A – P


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