Are there any pizza-related terms or concepts that you don’t understand? The Encyclopizza is here to help you find the answers you need
For your convenience, the entries are arranged alphabetically and grouped by categories.
Alpha-Amylase, Diastatic Activity of Flour, and Falling Number
Alveograph
American Style Pizza
Ash Content In Flour
Autolyse
Baker’s Percentages
Biga (Preferment)
Chicago Deep Dish
Classic Italian Pizza (Pizza al Piatto)
Cracker Style Pizza
Damaged Starch
Detroit Style Pizza
Dough Conditioners/Enhancers
Durum Wheat (Durum Flour)
Final/Desired Dough Temperature
Friction Factor (Dough Mixing)
Gluten
Hydration in Dough
Marinara Pizza
Midwest/Bar Style Pizza
Neapolitan Pizza
New Haven Style Pizza
New York Style Pizza
Oven Spring
Pan Pizza
Pizza al Taglio Romana
Pizza Margherita
Pizza Pala
Pizza Pinsa
Pizza Tonda Romana
Poolish (Preferment)
Protease Enzymes
Sicilian Pizza
Thickness Factor / Loading Factor
Vital Wheat Gluten
Windowpane Test
Semolina and Semola
Stretch & Folds
00 Flour
Dough Conditioners/Enhancers
Durum Wheat (Durum Flour)
Vital Wheat Gluten
00 Flour
Semolina and Semola
Autolyse
Biga (Preferment)
Final/Desired Dough Temperature
Poolish (Preferment)
Stretch & Folds
Windowpane Test
Alpha-Amylase, Diastatic Activity of Flour, and Falling Number
Alveograph
Ash Content In Flour
Baker’s Percentages
Damaged Starch
Dough Conditioners/Enhancers
Final/Desired Dough Temperature
Friction Factor (Dough Mixing)
Gluten
Hydration in Dough
Oven Spring
Protease Enzymes
Thickness Factor / Loading Factor
American Style Pizza
Chicago Deep Dish
Classic Italian Pizza (Pizza al Piatto)
Cracker Style Pizza
Detroit Style Pizza
Marinara Pizza
Midwest/Bar Style Pizza
Neapolitan Pizza
New Haven Style Pizza
New York Style Pizza
Pan Pizza
Pizza al Taglio Romana
Pizza Margherita
Pizza Pala
Pizza Pinsa
Pizza Tonda Romana
Sicilian Pizza
