Pizza Glossary

“Pizza” is a word that any language can understand.

Welcome to the most comprehensive pizza glossary on the internet.  We carefully added what we think are all words related to pizza and pizza ovens. 

You will find the pizza word definitions, related pizza terms, and related pizza articles to that term. 

For a comprehensive list of pizza words, check our article on 900+ Pizza Words.

We have from the most serious terms to pizza slang.


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Pizza Glossary

Learn the definitions of all the pizza terms you’ll ever need with this pizza glossary.

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  • 00 FlourThe "00" refers to the texture of the flour. Flour is designated on a scale indicating how finely ground the flour is and how much of the bran and germ have been removed, ranging from the roughest ground "2" to the finest "00". This flour is also known as Tipo 00 which is highly refined and(...) Read More
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  • Access PanelThe access panel also known as service panel or air intake panel. The cover on the base of the oven with the controls to the oven behind it and the air intake vent in it.  Read More
  • Active Dry YeastActive Dry Yeast is a dried form of yeast that before combining with other dough ingredients is activated by re-hydration. Active Dry Yeast needs to be mixed with warm water at around 105–115F for about 10 minutes. This process is also called proofing. Read More
  • Air Deck Oven This is a specialized commercial oven that employs air impingement baking technology in a deck-type oven configuration. Read More
  • All-Purpose FlourFlour with a protein level of 10 – 12% which is ideal for general baking purposes. Read More
  • Ascorbic AcidAscorbic acid is an organic acid also known as Vitamin C and commonly used as an additive for flour. When added to flour, it acts as an oxidizing agent, which makes it easier to form the gluten network during kneading of the dough. When used with yeast, it acts as a nutrient and provides an(...) Read More
  • Autolyse MethodThis is a method of “presoaking” the flour before baking. This process shortens the final mixing period and reduces the chances of oxidation. This method allows the mixture to rest for about 15–45 minutes, during which flour and especially the protein in the flour fully absorb the water(...) Read More
  • AvalancheAvalanche is the result of picking up a slice of pizza fresh out of the oven and all the toppings sliding right off of the crust. Read More
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  • B FluteThe flutes are the waved inner medium of a corrugated cardboard sheet used to give a pizza box strength. Read More
  • Backer BoardIs a non-combustible cement board that is used to facade ovens. Read More
  • Bag-And-BoardBag-and-Board is a term used by Scott Wiener of Scott’s Pizza Tours. He explains that some old-school pizzerias like Grimaldi’s still load pizza onto a corrugated cardboard circle that’s then inserted into a thin paper bag. Steam can escape the bag, preventing a soggy crust and the cardboard(...) Read More
  • Baker's PercentageA mathematical tool used by bakers to analyze recipes and to scale or re-size recipes up or down in quantity. It is a weight-based system in which the percentage of each ingredient is stated in relation to the weight of the flour, which always has a baker's percent of 100%. Read More
  • Baker's YeastBaker's yeast is a compressed form of yeast usually found in small cubes wrapped in foil. It is also available in larger blocks for commercial use. Baker's yeast is becoming less common due to its perishable nature. Read More
  • Baking StoneBaking Stone Is a piece of ceramic used to bake pizzas in average kitchen ovens. It is also known as pizza stone. Read More
  • Barrel VaultIs another word for brick oven. The footprint of the brick oven is rectangular, and the dome is a curved vault, or barrel vault. While this style oven works well for large-scale bread ovens, it is a poor choice for a pizza oven. Read More
  • Bench ScraperSee Dough Scraper. Read More
  • Best PizzaIs a pizza that features a balanced sauce, high-quality, evenly-distributed cheese; and well-paired toppings. It should have a flavorsome, savory crust; and the best quality of the ingredients. To be considered the best it has to be memorable, so this is very personal to each individual. Read More
  • BigaIs an Italian term that generally means pre-ferment. A biga is made from a mixture of flour, water, a small amount of yeast, and no salt. Typically uses a hydration sufficient to achieve a generally quite stiff, dough-like consistency, much like the final dough into which it is to be(...) Read More
  • Biochemical Gluten DevelopmentThe development of gluten in a dough by biochemical means during fermentation as opposed to the development of the gluten by the mixing of the dough prior to fermentation. Read More
  • Black OvenIs an oven design that features a fire-in-the-oven that heats the oven and bakes food. for example, a black oven has the wood and coals burning in the same chamber as where the food is cooked. After the oven is fully heated, the fire is either moved to one side or removed, to enable cooking. Read More
  • BlankIs a single sheet of finished fiberboard that includes the perforations and scoring required to build a final, pre-folded pizza box. Read More
  • Blown DoughThis refers to dough that has excessively fermented and is now one large piece of dough seeping from the bowl rather than a number of well defined dough balls. Read More
  • BonesThe leftover pieces of crust that are discarded on a plate. Read More
  • Bread FlourFlour with a protein level of 12.5–13.5%. Ideal for breads and pizza. Higher protein flours make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Read More
  • Bread OvenIs an oven that has the main characteristics of a Barrel Vault. Mainly used to bake bread not suitable for pizza. Read More
  • BrickIs a pressed clay product used in some ovens. Read More
  • Bromated FlourThis flour goes through a process in which potassium bromate (bromate) is added to flour to improve baked goods. By adding bromate to the flour helps to improve rise and elasticity of dough. Read More
  • Bubble HookIs tool used to pop bubbles on the pizza dough and to move pots or pans around in the oven. Read More
  • Buffalo MozzarellaIs a fresh mozzarella produced from the milk of water buffalo. The cheese is generally considered to be of high quality because the water buffalo milk from which the cheese is made is thicker than regular milk. It has more butterfat, and more non-fat solids. (It also has 38% more calcium and(...) Read More
  • Bulk Fermentation In this fermentation process, the dough is allowed to rise in bulk, as one large piece immediately after mixing. Because the mass of the dough helps to retain its temperature. Bulk fermented doughs are generally fermented at room temperature. Bulk fermentation times generally range from two(...) Read More
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  • CaciocavalloIs a salty, Italian pasta cheese made out of sheep’s or cow’s milk. Caciocavallo literally means “cheese on horseback,” getting its name from being tied together with a rope and dangled over a wooden board to drain and age. Read More
  • Cake FlourA relatively low-protein flour (typically 7–8.5%) milled from soft red winter wheat and used primarily for baking cakes and similar soft baked goods. Read More
  • California-Style Pizza Is a thin-crust pizza, often without tomato sauce, notable for its use of fresh, nontraditional toppings not typically used by Italians. You can typically find pizza combinations of fresh vegetables and flavor combinations including ingredients like avocado, smoked salmon and goat cheese. Read More
  • CalzoneIs a stuffed baked pizza. A calzone is more like a folded over and sealed pizza. Typical calzone fillings include ricotta, mozzarella and pepperoni. Typically served with a side of marinara for dipping. Some variations on the calzone include the Stromboli and the Panzerotti. Read More
  • Caramelization Is the process of sugars being exposed to high temperatures and browning. Read More
  • Carbon Burn-OffIs the stage in the inside of the dome of a pizza oven reaches about 650°F, the black soot, or carbon, begins to burn off, giving the impression that the oven dome is turning white. You can see the detail of the dome interior, and know that your oven is nearly ready for cooking pizza and that(...) Read More
  • Cart OvenCart ovens are prevalent in and around Naples, where they are used for catering parties and outdoor festivals Read More
  • Catering OvenIs any portable or mobile pizza oven, that is used for catering events, and parties. Read More
  • Cazuela Is a Spanish cooking vessel made of glazed ceramic; shallow and round.  Great for roasting or baking.  Comes in many sizes. Read More
  • Ceramic Is an inorganic nonmetallic material that has usually been processed at high temperatures. Read More
  • Ceramic InsulationIs the most efficient material available for pizza oven insulation. Heat resistant to over 2,300ºF, ceramic fiber boards and blankets offer extremely low thermal conductivity and are twice as efficient as Insulating Concrete. Ovens insulated with 100% ceramic insulation provide faster oven(...) Read More
  • CharIs the slightly or partially burned parts of the pizza cornicione. Shown by blackened spots on the crust which occurs when the pizza is baked at an extremely high-temperature. Read More
  • Cheese DragIt is called a cheese drag when cheese pulls of the top of a slice. This typically happens when there is too much sauce on a pizza and the cheese has not attached to the crust. Cheese drag commonly seen on frozen and delivery pizzas. Read More
  • Cheese LockThe placement of cheese on top of the toppings so that it sticks to the crust so it won’t slide around. Read More
  • Cheese Pull Is the stretched, stringy connection of cheese from a slice pulled away from the rest of the pizza. The ideal cheese pull typically features nice long strings that cling to the slice as it is lifted from the whole pizza. Read More
  • Chemical LeavenersAre chemical substances that cause the expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include yeast, baking powder, and baking soda. Read More
  • Chicago Style PizzaIs a heavy, pan-cooked pizza. It features a thick and buttery crust is pressed up along the sides of the pan and covered with about an inch of mozzarella, toppings and a chunky, canned tomato sauce. A deep-dish pizza made in a high-sided pan usually a cast iron pan. The crust is coated with(...) Read More
  • ChimneyIs a vertical channel or pipe that conducts smoke and combustion gases up from a fire. In a pizza oven the chimney is typically located in the front of the oven. The oven draws in cold air through the oven opening for the fire and exhausts hot air back out through the top half of the oven door. Read More
  • Chimney ManifoldThe part of a pizza oven that connects the end to the chimney. Read More
  • Clay BrickIs a basic pressed clay block used for construction. Read More
  • Clear FlourSee High-Gluten Flour. Read More
  • CoastlineIs the area that describes the exposed sauce between end of cheese and beginning of crust. Read More
  • Cold Cheese SliceIs a slice of pizza that has a mound of cold shredded mozzarella on top, making the hot slice extra cheesy and preventing the burning the roof of the mouth.  Read More
  • Cold FermentationIs the fermentation of a dough under refrigeration, typically for an extended period of time, for the purpose of developing flavor and aroma in the finished crust. Read More
  • Cold Press Is an press used to form the dough without the use of heat. In order to use this press, the dough must have a very soft, extensible characteristic. Read More
  • Combined Technology Oven These are new, high-tech ovens available that can utilize a combination of three or more baking/heat transfer technologies. These ovens will bake a pizza very fast, but they have a very limited capacity. Read More
  • Commercial Pizza OvenThese are ovens designed specially for commercial purposes. What differentiates a commercial oven from a residential oven is the quality of the refractory material used, and the thickness of the insulation material used for its construction. Due to these specifications they are typically(...) Read More
  • Compressed YeastIs a fresh form of yeast also commonly referred to as "fresh" or "cake" yeast. It is a wet form of yeast that has a moisture content of around 70%, which makes it faster acting than dry yeasts. Read More
  • Convection Oven This is the average kitchen oven where they use forced air circulation in the baking chamber to circulate the air throughout the pizza. The problem with these ovens is that are they generally lack the necessary heat to properly bake a pizza. Read More
  • Cooking FlameIs the cooking flame of a wood-fired oven. When food is in the oven, the flame should be 2-3 inches above the holding flame or 10″ in height.  Read More
  • Cooking FloorSee Oven Floor. Read More
  • Corner OvenAn oven installation where the oven sits in a corner and the opening faces out at a 45-degree angle. Read More
  • CornicioneIs the Italian term for the "lip" or the outer puffy edge of the pizza. In Italian means cornice or molding. In pizza terms, it means the rim or edge crust on a pizza. Read More
  • Cotto RefrattarioIs the Italian word for “Baked clay”. Read More
  • Cracker Style PizzaIs a pizza style typically seen in Pizza Hut. Their crust has a layered, cracker-like texture. Read More
  • CracksAre an intended, naturally forming joints created by the normal expansion and contraction that occurs in ceramic as it heats and cools.  Read More
  • Cross Stacking Is the perpendicular placement of dough boxes, one on top of the other at 90 degree angles. This placement allows the air to circulate around the dough balls while they are being cooled. Read More
  • CrumbThe structure of the inside of a baked pizza crust or bread. Read More
  • CuringIs a process for wood-fired oven in which after your oven has been installed, you need to bring it up to heat slowly to allow the oven itself, and the installation materials to dry. Failure to follow this procedure could result in damage to your oven. Read More
  • CutIs the name for a slice of the style of pizza native to Old Forge, Pennsylvania. Read More
  • Cutter PanIs a circular solid or perforated metal pan used to fit the dough to the pan by rolling a rolling pin over the dough to then cut the dough. Read More
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  • D.O.C. (Denominazione Di Origine Controllate): D.O.C. is a quality assurance label for Italian foods, wines and spirits that authenticates their origins. Read More
  • D.O.P. (Denominazione Di Origine ProtettaIs a quality assurance label that ensures the product it appears on was cultivated using the approved of techniques in the manner and geographic area necessary for it to be considered authentic. Read More
  • Dairy WheyIs a baking ingredient derived as a byproduct of cheese production and processed into a dry form for use in doughs to promote greater crust browning. Read More
  • Damaged StarchIs the starch in flour that is damaged during the milling process. It is important because enzymes in the flour work on the damaged starch to produce compounds that are converted to simple sugars for feeding the yeast during fermentation. It also contributes to the residual sugars in the(...) Read More
  • Deck Oven These are oven that have a large flat deck for baking upwards a dozen pizzas at a time. Read More
  • Deep-Dish Pizza: See Chicago-Style pizza. Read More
  • Deep-Fried PizzaIs a pizza whose dough is fried in hot oil before being topped with sauce and cheese and then baked in an oven. It is also called “Pizza Fritta” or “Montanara Pizza”. Read More
  • Diastatic MaltDiastatic malt is a barley malt used in flours to increase the extraction of sugars from the flours so its use as food for the yeast during the fermentation process. It increases the residual sugars in the dough at the time of baking to promote crust browning. Read More
  • DockingIs the process of poking numerous holes into a pizza crust using a specialized tool called a dough docker. This process is done immediately before to topping which helps prevent large air bubbles from forming in the crust during baking. Read More
  • DomeSee Oven Dome. Read More
  • DonutIs a hole that is formed in the dough that needs to be corrected because you don’t want the sauce and cheese to leak onto the oven. Read More
  • Double-Zero FlourSee 00 Flour. Read More
  • Dough Box Is a plastic box for holding dough balls in the refrigerator. Read More
  • Dough ConditionerIs an additive that is mixed with the flour to help improve the quality of the finished product by altering the way dough behaves. There are four categories of dough conditioners: enzymes, oxidizing agents, reducing agents, and emulsifiers. Read More
  • Dough Divider Is a mechanical device for accurately portioning the dough into smaller pieces. Read More
  • Dough Docker Is a tool that is pressed over the dough to crimp the top and bottom layers of the dough. It is used to control the number and size of blisters or bubbles that develop on top of the crust during baking. Read More
  • Dough Fermentation Dough fermentation is the time the yeast is allowed to interact with the dough mixture after mixing but before shaping or forming. Read More
  • Dough HookIs a twisted hook attachment for a stand mixer that can be used to stir and knead doughs, instead of kneading by hand. Read More
  • Dough RelaxerIs a baking ingredient used to relax dough that is excessively elastic and prone to shrinking. Read More
  • Dough Rounder Is a mechanical device used for shaping dough pieces and forming them into symmetrical round balls. Read More
  • Dough ScraperIs a tool used for handling dough and preventing it from sticking to the work surface. Read More
  • Dough Sheeter It is also called a dough roller and it is designed to sheet a dough ball out to a predetermined thickness. Read More
  • Dough ShrinkingIs when a dough piece is formed out to the desired diameter, and then within a matter of seconds it shrinks back to a smaller size. The problem is most commonly experienced with doughs made from high-gluten flours. Read More
  • DoughnatingIs the process of taking dough from the main mix and working it into smaller balls to make it the correct weight and size for a single pie. Read More
  • Dry MilkIs a powdered milk product commonly added to dough primarily for crust color or browning. Read More
  • DuctIs the ventilation piping taking exhaust from the oven or oven hood.  Read More
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  • ElasticityIs the ability of a dough to return to its original shape after stretching. You mostly see this in doughs made with high-protein, high-gluten flours which tend to exhibit this tendency because of their higher gluten content and their more extensive and stronger gluten network. Read More
  • Emergency Dough This dough is designed to be made in the event that you should lose your regular dough. This is a dough that is made as a derivation of your regular pizza dough formula but the dough temperature is increased to 90-95 F, and you add double the yeast that your would normally use. Read More
  • EmulsifiersTheir purpose is to strengthen the dough or soften the crumb. Read More
  • EnzymesThese are biological catalysts that accelerate chemical reactions, such as increasing the extraction of sugar from starch. Read More
  • ExpansionIs the normal process occurring in the ceramic oven floor and dome of the oven; it expands and contracts as the oven heats and cools. Read More
  • ExtensibilityIs the ability of a dough to be shaped and stretched without breaking or springing back to its original shape. Doughs that are made with low-protein low-gluten flours, high hydration levels, and long fermentation times will be more extensible than doughs made with high-protein high-gluten(...) Read More
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  • FacadeIs the decoration that is added on or around the oven.  Typical facades are Tile, Brick, Stone, Stucco, etc. Read More
  • FermentationIs the process by which yeast metabolizes or consume simple sugars to produce carbon dioxide and alcohol. Fermentation occurs as the yeast in dough becomes active, this is what causes the rising of dough, or proving. Fermentation improves the texture and flavor of the dough. See Dough(...) Read More
  • Finished Dough TemperatureIs the temperature of a dough after mixing. Read More
  • Finishing ZoneIs the middle third of the oven from the flame where pizzas are placed for the last few minutes of cooking and other longer cooked foods are placed for a quick finish. Read More
  • Fior Di LatteIs the Italian word for Flower of the Milk," a fresh, soft, whole-milk mozzarella cheese made from the milk of a cow. Is usually kept in salted water to preserve it. The cheese has a creamy flavor, a soft texture and a high moisture content. It is similar to mozzarella as they both have(...) Read More
  • Fire Clay MortarIs a mortar made for sand, fire clay, and Portland cement. It is not as heat resistant as true refractory mortar. Read More
  • FirebrickThese are refractory bricks are used to build the oven dome. Is a typical medium duty firebrick made from 30% to 35% alumina and 60% silica which can withstand rapid heat-up and cool-down cycles without cracking. Read More
  • Flame Height ManagementIs a simple program for adjusting the radiant flame using its manual control knob. It helps manage a consistent balance of the floor heat and top (dome) heat. Read More
  • FloorIs the cooking surface of the oven. Read More
  • Absorption A measurement established by flour producers to describe the capacity of flour to absorb water and achieve the desired dough consistency. The value is expressed in terms of the percent of water absorbed by the flour. Read More
  • AshAsh is a term used in relation to flour to indicate its mineral content. The higher the ash count, the more minerals are present in the flour, and vice versa. Read More
  • Flue CollarIs the exhaust collar extending from the oven which exits into the ducting or hood.  Read More
  • FluteThese are the waved inner medium of a corrugated cardboard sheet used to give a pizza box strength. Read More
  • Fly PieThis phrase implies that you need a pizza fast. Read More
  • FocacciaIs an Italian yeast bread. It is baked in sheet pans, is made of a dough that uses more yeast than pizza creating its higher rise, and is usually flavored with olive oil and topped with herbs and spices. Read More
  • Focaccia Style PizzaIs a style of pizza that has no sauce. They are topped with oils, grilled vegetables and other toppings. Read More
  • FoundationIs the area where the oven sits, typically a concrete pad. Read More
  • Friction Factor (Ff)Is a value that is expressed as temperature, that represents the amount of frictional heat imparted to a dough by the particular machine. For example, the friction that imparts a stand mixer, food processor, or bread machine used to mix and knead the dough. Read More
  • Front DoorIs the main opening of a coal-fired brick oven. Read More
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  • Gabled EnclosureIs a form of outdoor oven enclosure that features a basic walled structure and gabled roof. Read More
  • Gluten Is an elastic, sticky substance that results when certain proteins in flour, namely glutenin and gliadin, are mixed with a liquid. Kneading activates gluten development. Prior to mixing and kneading the gluten does not exist. When the gluten in dough is properly kneaded, a strong and highly(...) Read More
  • Grandma PizzaIs a style of pizza made at home in a sheet pan. The dough is pushed out to the edge, and then topped and baked. The crust is usually thin because the dough doesn't proof enough making it a lot denser. Read More
  • Gum Line Is a gum-like line that can develop between the crust and the cheese topping. It can be caused by pre-saucing a skin without first applying a light coating of oil to the dough surface. Read More
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  • Hand Forming Is the process of shaping a dough ball into a pizza skin using one’s hands. Read More
  • HearthIs another name for the floor of the oven. Read More
  • Heat-Up FlameIs the radiant flame that results from turning the burner all the way to full height. Read More
  • High-Gluten FlourIs a flour with high protein content. Read More
  • Hipped EnclosureIs a form of outdoor oven enclosure that features a basic walled structure, hipped roof, and a chimney centered over the oven dome. Read More
  • Holding FlameIs an approximately 8″ flame, it holds the current temperature of the oven steady.  It is used when the oven is empty. Read More
  • Hole StructureIs the pattern of the network of gluten shown as pockets of air that compose the area under the crust. It is also known as the crumb. Read More
  • HoodIt is also called a ventilator. This is a metal box mounted above the oven into which the oven can vent its exhaust, and this exhaust passes through filters before moving onto to the duct.  Read More
  • Hot Press Is a press that can either have a hot top surface or a bottom hot surface used to shape the dough. Read More
  • HydrationIs a term that refers to the capacity of flour to absorb water. Hydration is usually shown as a baker's percent, or ratio, that is equal to the weight of water divided by the weight of flour. Read More
  • HydroscopicThis term is sometimes spelled hygroscopic. It's a formula that measures the capacity of a substance to absorb moisture from its surroundings. Read More
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  • IglooIs the form of the oven enclosure where the exterior oven walls follow the basic shape of the oven chamber to form an igloo, dome, or beehive. Read More
  • Infra-Red BurnerIs an under floor gas burner utilizing super-efficient infra-red heat.  This burner is not seen when looking inside the cooking chamber.  It is a support burner that will not drive temperature by itself but when used provides a thermostatically controlled assisting source of heat. Read More
  • Instant Dry YeastIs a variation of dry yeast that has a smaller particle size than active dry yeast. Usually it does not need to be re-hydrated, in water or other liquid to activate it and can thus be added directly to the flour and other dry ingredients. Read More
  • InsulationAre the layers that enclose the oven dome and floor, and stops heat from escaping. Without proper insulation, heat will conduct through the oven floor and enclosure, making the outside of the oven hot to touch. Read More
  • IsoscelesIs a slice of pizza that is compared to an isosceles triangle where it has one with two sides of equal length. Read More
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  • KneadIs the process of stretching and working the dough repeatedly to develop elasticity and flexibility creating gluten strength. Read More
  • Kosher SaltIs a form of salt produced through the use of evaporation processes. Kosher salts usually contain no additives. Read More
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  • L-CysteineIs an ingredient that is used in flour as a treatment agent to aid in the relaxing of gluten in doughs. Read More
  • LaggingIs the metal exterior skin of the oven.  Read More
  • LandingIs an unspecified area of an oven. It could be the Vent Landing or the Oven Landing. The Vent Landing is the smaller space directly in front of the oven door and below the vent, or a larger area at the front of the oven, called the Oven Landing. Read More
  • Large PeelIs a peel that has a large, flat, fairly flexible circular head and short handle; is used to put pizzas and other flat breads into the oven. Read More
  • Laser Infrared ThermometerIs a laser thermometer utilizes infrared radiation in order to determine the temperature of a surface. Read More
  • Leopard SpottingIs the process whereby small bubbles along the rim of a pizza puff up and are burned black. Mostly happens in the intense heat of a wood-fired ovens. Read More
  • LevainIs a French term for a natural preferment. In the US is called sourdough. Read More
  • Lo-MoIs a term used to describe low-moisture mozzarella cheese. Read More
  • Low-Moisture MozzarellaIs a cheese used to make most NY-Style pizzas. Low-moisture mozzarella is saltier and slightly more yellow than fresh mozzarella. According to the USDA it most has a moisture content that exceeds 45% . Read More
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  • Make-Up BoardIs another term for peel. Read More
  • MantleIs the work shelf in front of the door of the oven.  Read More
  • Milwaukee Style Pizza Is a cracker-thin crust, that should be crispy and typically cut in “Tavern Cut” square pieces with classic toppings. Read More
  • Montanara PizzaSee Deep-Fried Pizza Read More
  • Mother YeastIs an Italian expression for Starter or Preferment. Read More
  • MozzarellaIs an Italian fresh milk cheese, traditionally made with Buffalo’s milk. Mozzarella is generally kept in a brine solution in order to preserve it. The cheese has a creamy flavor with a soft texture and the high moisture content. It has exceptional melting properties, making it perfect for(...) Read More
  • Mozzarella AffumicataIs cold-smoked mozzarella. Read More
  • Mozzarella Di BufalaSee Buffalo Mozzarella. Read More
  • Mustard PieIs a pizza with a thin layer of mustard between the crust and the cheese, then topped with tomato sauce. Read More
  • MutzIs short for Mozzarella. Read More
  • n

  • Napoletana OvenIs a style of pizza oven that features a lower Oven Dome height and more aggressively curved dome shape — seen in and around Naples and in ovens built by Neapolitan builders throughout Italy. Read More
  • NapolitanoIt means Neapolitan-style, a traditional style of pizza cooked very quickly at high temperatures. Read More
  • Neapolitan-American-Style PizzaSee New York Style Pizza. Read More
  • Neapolitan PizzaIs a hand-tossed, medium-thickness crust pizza, topped with simple sauce made from fresh tomatoes, mozzarella and basil. This style originated in Naples, Italy. The pizza is cooked at very temperatures up to 950F for a short amount of time 60 – 90 seconds in a wood fired oven using authentic(...) Read More
  • Neapolitan Pizza DoughIs the dough is made for making Neapolitan pizza and consists of only flour, water, salt, and a very small amount of yeast. Read More
  • New York-Style PizzaIs a style of pizza that originated from Italian-American immigrants in New York City. Consisted of a thin-crust pizza made from hand-stretched dough that is topped with a cooked sauce made from pureed tomatoes, oil, salt, sugar, and oregano, mozzarella cheese, and any variety of meat and(...) Read More
  • o

  • Old DoughSee Pate Ferment. Read More
  • Old Forge PizzaIs a style of pizza originated in the former coal-mining town of Old Forge, Pennsylvania. Old Forge Pizza is very similar to Sicilian-style but higher and with a crust that is less crunchy and without color. It’s characterized by a rectangular, thick crust, with a coat of cheese. Read More
  • On DeckMeans pizzas that are ready to be loaded into the oven. Read More
  • Ooni/Uuni Pizza OvenIs a pizza oven brand that designs and manufactures domestic pizza ovens. They offer a range of ovens, utilizing various types of fuel, including gas and wood pellets. Every Ooni oven is capable of reaching very high temperatures in order to cook Neapolitan pizza. Most of the ovens they offer(...) Read More
  • Organic FlourThese are flours that have not been treated at all or may have limited treatment. Read More
  • Oven BrushIs a soft copper or brass brush used for cleaning the oven floor. Read More
  • Oven DomeIs the curved vault of the pizza oven. The parabolic, round shape of the dome is efficient with wood fuel, and evenly reflects heat back down on the oven floor for cooking perfect pizza. Read More
  • Oven DoorIt is what covers the opening of the wood-fired oven. You use the oven door to regulate air intake and the strength of your fire during oven firing, and to close the oven for retained heat cooking. An insulated door improves a pizza oven’s ability to retain heat for longer periods of time. Read More
  • Oven EnclosureIs the structural and decorative components of the pizza oven that provide the base for the oven, and the walls that enclosure the insulation. Read More
  • Oven FiringIs the fire inside the oven chamber that heats the refractory material that comprises the oven. Read More
  • Oven FloorIs the cooking surface of a pizza oven. Read More
  • Oven LandingIs the area in front of the oven where you place food going in and out of the oven. Read More
  • Oven OpeningIs the entrance to the oven chamber. The size of the opening should be large enough to accommodate pots, pans, grills, and of course pizza. Read More
  • Oven SpringIs the rapid increase and final burst in the expansion of dough once it is loaded into the oven. Read More
  • Oven StandIs the support of a pizza oven. Read More
  • OxidationIs a chemical reaction that takes place when air is incorporated into the dough, as by mixing and kneading. If the dough is kneaded too long in can suffer from oxidation and result in a loss of color and flavor in the finished crust. Read More
  • Oxidizing AgentsThese are agents that improve the dough strength by forming bonds between the protein chains. Read More
  • p

  • Pan PizzaIs a thick-crust pizza that gets its name because it's cooked in a pan. See also Chicago Style Pizza. Read More
  • PanettiThese are small balls of pizza dough weighing between about six to nine ounces and portioned by hand through the staglio a mano process and then stretched, topped and cooked. (See also “Staglio a Mano”). Read More
  • Par-BakeIs the partial baking of the crust, without anything on it, to be used to prepare a finished pizza at a later date. Read More
  • Parchment PaperIs a paper that has been treated with sulfuric acid and coated with silicone. The sulfuric acid makes the surface of the paper smooth so that it resists grease and moisture and tolerates high oven temperatures. The silicone coating prevents foods from sticking. Read More
  • Parmigiano ReggianoIs the most widely known variety of cheese, the most important cooking cheese in northern Italy. Read More
  • Party CutIs a circular pizza that is cut into squares. It is mostly found in St. Louis. Read More
  • Pasta FilataIs a process that gives certain cheeses a stringy, stretchy quality. After milk is curdled, curds are cut into pieces, steeped in a hot water, drained and then kneaded until they achieve a soft, stringy texture. Read More
  • Pastry FlourIs a relatively low-protein flour typically milled from soft white red winter wheat and primarily used for pastries. Read More
  • Pate FermenteIs a French term that means slightly-aged pre-fermented dough. Read More
  • PeelIs a long-handled spade-shaped tool that is used by bakers for getting pizza into or out of the oven. Peels generally come in wood and metal versions. Read More
  • PieIs a word commonly used to describe an entire pizza. Read More
  • PizzaAs per Merriam-Webster, “pizza is a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables. Read More
  • Pizza Al MetroIs the Italian word for ‘pizza by the meter,’ which is the manner in which Roman pizza, usually a thin, meter-long rectangular pizza is sold in Italy. Read More
  • Pizza BiancaIs the Italian word for “white pizza.” It is Roman flatbread pizza without tomato sauce, flavored with salt and olive oil. Read More
  • Pizza BonesAre the leftover, uneaten crusts or dough lip usually bare of cheese or sauce. Read More
  • Pizza CossacaIs an Italian Neapolitan-Style Pizza consisting of tomato sauce, hard cheese parmesan or pecorino), basil, and extra virgin olive oil. Read More
  • Pizza CrustIs the dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients. Read More
  • Pizza DiavolaIs the Italian word for "Devil", so this is one hot pizza! A Neapolitan pizza diavola typically consists of tomato sauce, mozzarella, hot salami , and chilies. Read More
  • Pizza DoughIs a mix of primarily flour and water, and a small amount of yeast to enable fermentation. Depending on the style, pizza dough is also seasoned with salt and sometimes oil and sugar. Read More
  • Pizza Margherita It was created in 1889 by Raffaele Esposito in honor of Italy's Queen Margherita. So he created the classic Neapolitan pizza, consisting of crust, San Marzano tomatoes, mozzarella di bufala (or fior di latte) and fresh basil. Esposito wanted the pizza to have the colors of the Italian(...) Read More
  • Pizza MarinaraA classic Neapolitan pizza that consists of pureed tomatoes, olive oil, garlic, oregano, and sometimes anchovies. There is no cheese on a marinara pizza. Read More
  • Pizza OvenIs a traditional, round-domed Italian wood fired oven optimized for baking pizza. The best pizza ovens have a pizza stone or steel and utilize a naked flame, powered by either solid fuel such as wood or gas. Read More
  • ArchThe arch is a circular, arched vault, the opening into the pizza oven chamber, which can use either a flat or arched top, and the opening into the vent landing, which can also be constructed either as a rectangle, with a flat top, or with an arch, either brick, stone, stucco or refractory material. Read More
  • Pizza PalateIs a slang word for a burn on the roof of your mouth from pizza that’s too hot. Read More
  • Pizza PeelIs a large wooden paddle used to lift pizza to and from a hot oven. Read More
  • Pizza ScreenIs a round screen used for cooling pizza. It's used to let cool the pizza without steaming the bottom. Read More
  • Pizza SteelIs a thick steel plate that is used for cooking pizzas. Compared to ceramic or stone, steel holds its temperature more effectively and is much less prone to warping, cracking, and shattering. Read More
  • Pizza StoneIs a hard, heat-safe surface for baking pizzas. Usually made polished stones or man-made materials. They imitate the effect of brick or stone ovens and facilitate home cooks in creating crisp-crusted breads and pizzas. Read More
  • Pizzaiola/PizzaioleIs the feminine forms of pizzaiolo. Read More
  • Pizzaiolo A pizzaiolo is a highly respected craftsman that has mastered the art of pizza. Read More
  • PoolishIs a French term with Polish origins that means Preferment or starter. Perferment is a dough that is made with equal amounts of flour and water with a hydration of 100%, and a small amount of yeast, but usually no salt. A poolish imparts a sweet flavor and a chewy texture to the final dough.(...) Read More
  • Pot CheeseIs a slang word for ricotta cheese. Read More
  • Pre-BakeIt is the process of partially bake a dough, for a few to several minutes, without anything on the dough, for the purpose of creating a greater rise in the crust or, to allow the crust to dry out before adding sauce, cheeses and other toppings and completing the baking. Read More
  • Proof / ProofingIs a term often used to describe the final rise of the dough just prior to baking. Read More
  • ProteinAre the dominant proteins found in wheat flour, namely are glutenin and gliadin which, when combined, form gluten. See Gluten. Read More
  • Provolone CheeseIs an Italian cheese, similar to pasta filata or stretched curd cheeses. In these stringy-textured cheeses, the curd is cooked to a relatively high temperature and is pulled and molded while hot into various shapes. The name provolone is derived from the Neapolitan word "prova," meaning(...) Read More
  • r

  • Radiant BurnerIs the visible flame gas burner utilizing radiant heat inside the dome.  By design it is a yellow flame to maximize the heat distribution.  It is the primary heat source in any wood stone oven utilizing gas.  Read More
  • Rapid-Rise (Quick-Rise) YeastIs a type of Instant Dry Yeast. Its typically used for bread machines as it act very quickly. It is not recommended for pizza. Read More
  • Raw Landing ZoneIs the area on the oven floor farthest from the flame. Read More
  • Reducing AgentsTheir purpose is to weaken the protein by breaking bonds between proteins during mixing, thereby reducing the mixing times and dough elasticity. Read More
  • RefractoryIs a material that is designed to withstand heat and high temperatures. Read More
  • Release AgentIts a substance which helps prevent an unbaked pizza from sticking to the pizza peel so that the pizza will slide off easily into the oven. Read More
  • Retained Heat CookingThis is the style of cooking where you rake the fire and coals out of the pizza oven, and cook using the heat held in the refractory material. Read More
  • Retarded DoughSee Cold Fermentation. Read More
  • Retarder Is an area where the temperature is held at 35-40 F. Read More
  • RipenIs a term commonly used to describe the maturation of the preferment. Read More
  • RoadieIs a slang term for a slice of pizza that is taken for the road. Read More
  • Roccbox Pizza OvenIs a domestic pizza oven offered by the company Gozney. Unlike other pizza oven manufacturers that have focused mainly on solid fuel ovens, Gozney have concentrated on gas. Although less portable and more expensive than other pizza ovens, the Roccbox is one of the best performing ovens on the(...) Read More
  • RockerIs a mezzaluna or curved blade for cutting Chicago Deep-dish pizzas. Read More
  • RollerIs another word for a pizza-slicing wheel. Read More
  • Romano CheeseIs an Italian, sharp cheese resembling Parmesan cheese. Read More
  • s

  • San Marzano TomatoesThese are plum tomatoes that are grown in the volcanic soil of San Marzano, Italy. They are ideal for use in pizza sauce due to their low sugar content and juicy flesh. Read More
  • ScreenIs a firm aluminum shallow pan with a mesh structure that is used for baking or cooling a pizza. Read More
  • Sea SaltIs a form of salt formed from evaporation of seawater. It has a larger particle size than ordinary table salt, and can come in different particle size gradations, including very coarse, which may require grinding in a mill or mortar and pestle before using for applications. Read More
  • Self-Rising FlourIs a flour that is produced by using a low-protein flour with a protein content and double acting baking powder. Read More
  • Semolina FlourIs a coarse, granular flour product with bright yellow color produced by milling durum wheat, a high-protein, high-gluten wheat. Read More
  • Sheet / SheetingIs the process of rolling dough into a very thin and uniform sheet. Read More
  • Sicilian PizzaIs a thick-crust, often square-shaped pizza topped with sauce, meats, vegetables, and cheeses. Read More
  • SinatraIs a slang term used in mostly in Newark, PA. It refers to a pizza that comes out perfectly. Read More
  • SkinIs a term used by pizza makers to describe a dough round that has been shaped and stretched in preparation for dressing and baking. Read More
  • Slack DoughIt a term used to describe an overly wet dough with no elasticity or spring-back. Read More
  • Slap Out Some SkinsIs a term used to describe the process of stretching out dough balls. Read More
  • Snag ‘N’ DragIs a term popularized by Scott Wiener that refers to the action of taking a slice of pizza from the tray—you must snag, then drag, horizontally to ensure nothing slips off the crust. Read More
  • SoggificationIs a slang term used to describe when the crust gets damp from too much liquid on top, or from enclosure in the pizza box. Read More
  • SourdoughIt refers to any type of dough that is made using wild yeast. The wild yeast is harvested by mixing flour and water together, usually in equal quantities, to form a starter. This starter is regularly topped up with fresh flour and water in order to create a yeast. The flavor achieved with(...) Read More
  • Staglio A ManoIs the term used to describe the process of turning Neapolitan pizza dough into small balls by hand. Read More
  • StarterIt refers to a dough that contains active yeast and is made for the purpose of adding to another dough later. The starter is used to leaven (proof/rise) the dough, instead of directly adding yeast. Once alive, a starter can last indefinitely. A starter or pre-ferment can be in the form of(...) Read More
  • Steel PlatesThese rectangular or square metal plates made of steel that can be used with many standard home ovens to bake pizzas. Read More
  • StuccoIs a plaster-like mixture used to finish ovens in the traditional “igloo style”. Read More
  • Stuffed PizzaIt is similar to a Chicago-Style Pizza as it’s made in a deep dish, but then the ingredients are topped with another layer of thin dough, sauce and cheese. Read More
  • t

  • TareIs the weight of a container that is deducted from the gross weight to obtain net weight. Most digital scales allow you to perform this task easily by placing the empty container on the scale and pressing the tare button. Then, when the container is filled, only the weight of its contents is(...) Read More
  • Test KitchenIs a kitchen used for the process of developing and testing new kinds of recipes.  Read More
  • Thermal CleaningIs the process of heating the chamber of the oven to 600-650 degrees for 3 hours to help “self clean” the oven. Read More
  • Thermal LayerIt includes all of the material in the pizza oven that absorbs and retains heat for cooking, or is exposed to fire and high temperatures. These include the oven floor, oven dome, and oven vent. Read More
  • Thermal MassIt describes the volume of refractory material in the oven that you have to heat up in order to prepare your oven to cook. Read More
  • ThermocoupleIs a small probe and wire cable that is installed in the pizza oven that will output the temperature of the oven at that spot in the oven to a temperature display. Read More
  • Three Bears-Styleis a slang terms that is used to describe a pie is cut in unequal size slices. Momma Bear, Papa Bear, and Baby Bear slices—too large, too small, just right. Read More
  • Tileis the facade material for the ovens. Read More
  • TilesThese are unglazed, fired, quarry clay tiles used in arrangements of one or more layers on an oven rack or grill for use as an alternative to pizza stones for baking pizzas. Read More
  • Tipo "00" FlourThe finest ground flour in Italy, with a high-gluten content. It’s used to make Neapolitan Pizza and is a required ingredient in any pizza designated as VPN or True Neapolitan Pizza. Read More
  • Turning PeelIs used to turn pizzas while cooking in an oven especially wood fired ovens and home pizza ovens. Read More
  • Tuscan OvenThis oven features a slightly higher oven dome and less aggressive inward slope than the Napoletana Oven. This shape provides a slightly better heat retention for baking and roasting . Read More
  • u

  • Upskirt, Or Under The HoodIs a slang term used to describe when on is checking out the bottom of the crust to inspect char marks. Read More
  • Utility PeelThis peel has a smaller slightly thicker head, longer handle and is not flexible. It is used to move or remove food and cooking vessels from the oven. Read More
  • v

  • VentIt is located in front and above the oven opening, and collects the smoke and hot air that is exhausted from the top half of the opening. Read More
  • Vent LandingIs the small landing directly in front of the oven opening. Read More
  • Vera Pizza NapoletanaVera Pizza Napoletana is an organization whose goal is to promote and protect the name and the product Pizza Napoletana; a style of pizza and tradition found in Naples. The term Vera, or Verace, means true, genuine, or real. Read More
  • Verace Pizza NapoletanaThe Verace Pizza Napoletana specification was originally created at a meeting of Naples’ most venerated Pizzaioli, who came together to define the perfect pizza — they even signed a public declaration supporting the specification. Today, there are two aspects to VPN. First, there are(...) Read More
  • Vital Wheat GlutenIs a dried wheat protein of high-gluten, hard wheat grain that has had all of the starch removed and is then dried. It is frequently used to supplement other flours to increase the overall protein level of such flours. Read More
  • VPN (Vera Pizza Napoletana)Stands for Vera Pizza Napoletana, which is a designation awarded by the Verace Pizza Napoletana Association of Italy that guarantees that member pizzerias make their pizzas according to strict Neapolitan standards. Read More
  • w

  • Wet MutzIt a slangs that refers to fresh mozzarella. Read More
  • White OvenA white oven features a separate firing chamber below the oven cooking chamber, where the heat of the fire is vented into the cooking chamber. Read More
  • White PizzaIs a pizza without tomato sauce. Read More
  • Wood Fired OvenThis is an oven made from large bricks or clay that cooks Neapolitan pizza using real wood fire. Read More
  • Wood-Fired Pizza Definition Wood-Fired Pizza Definition These are pizzas that are baked in a wood-fired pizza oven which tend to cook faster because of the very high heat, plus they show bits of “char” around the edges and have a hint of smoky flavor. Read More
  • Wood PelletsThese are small cylindrical pieces of compacted wood. They can be made of various types of wood and food grade wood pellets are available. These pellets are ideal to use in home pizza ovens as they contain no additives and are designed to burn at high temperatures. Read More
  • y

  • Yeast Definition Pizza Glossary Search (by alphabet) Note: This post may contain affiliate links to products or services. You may be redirected to our partner's sites when you press the link.  We may receive a commission at no additional cost if you buy any of their products or services. For more(...) Read More

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