Lovemypizza: Best pizza Vancouver. Pizza chef of the year 2019 Canada champion Giuseppe Cortinovis
O ORCIUOLO IN RAME Copper oil canister P PALA IN LEGNO Wood pizza peel Pala metallica Metal pizza peel PANETTO (PANETTI plural) or PANIELLO (PANIELLI plural) it refers to the dough already shaped in balls for pizza PASTA MADRE, or PASTA ACIDA, or LIEVITO MADRE, or just MADRE Sourdough PDO Protected Designation of Origin. A number of European cheeses have been granted Protected Geographical Status under European Union law through the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) regimes. The legislation is designed to protect regional foods and came into force in 1992. PECORINO  Pecorino is a family of hard Italian cheeses made from sheep's milk. The word derives from Italian “pecora” meaning "sheep". The majority of its production occurs in Sardinia. The Pecorino from Sardinia supposed to be called “Pecorino Sardo”, the most well known is the one from Rome, called “Pecorino Romano”. PIZZAIOLO Pizzachef PIZZA BIANCA White pizza. Any pizza without tomato in the toppings. PIZZA ROSSA Red pizza. Any pizza with tomato sauce in the toppings. POOLISH It’s made with a one-part-flour to one-part-water ratio by weight, and allowed to ferment for a period of time. It’s a wet sponge PROSCIUTTO CRUDO Prosciutto crudo is an uncooked, dry cured ham. PROSCIUTTO CRUDO DI PARMA D.O.P. It’s a 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents, made in Emilia Romagna. No trotter, the hams are "rounded" and the brand is a five-pointed crown (see photo below) PROSCIUTTO SAN DANIELE D.O.P. It’s a 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents, made in San Daniele (Friuli Venezia Giulia). The trotter is left in the ham, giving it a s singular form "a guitar", also due to the exclusive pressing. The Consortium brand are the stylized letters "SD" (see photo below) PUNTATA 1 st  stage of the dough rise. It is the time between the final mix and the staglio. PUNTO DI PASTA “Optimal point” of the dough, during the mixing process. The pizza chef checks the dough during the mixing time and decides when the “punto di pasta” has been reach, then he stop the mixer: the “puntata” start at this point. S SPACCAPASTA Dough-breaker: Inside the spiral dough mixer, it is the metal bar in the centre that keep cutting the dough so it can be oxygenate SPATOLA Spatula STAGLIO The action of cutting the dough and shape in balls (the PANETTI or PANIELLI). This word is a combination of 2 Italian words: STrappo (brake) + tAGLIO (cut) = STAGLIO. When you shape the dough mass into the panetti  for pizza, you are not cutting, neither you are breaking, but you are doing something in the middle between a cut and a brake: With the aid of a spatula, the dough is cut into strips from which pieces are broken off and then shaped into balls (panetti). The formation of the panetti must be done by hand (even if nowadays there are many machines that provide a great result). This is the technique known as “STAGLIO a mano” (dough cut/shaped by hand)  is a reminiscent of the technique used in the preparation of mozzarella, that is called MOZZATURA, also done by hand. STESURA  Forming/stretching the pizza base T TIPO - TYPES OF FLOUR: 00, 0, 1, 2, WHOLEMEAL
Depending on the sifting rate, and therefore grain refining, the soft wheat flour can be categorised
into five types: “00”, “0”, “1”, “2” and whole meal.
“00” flour underwent a sifting of 50%
“0” flour of 72%
tipo “1” of 80%
tipo “2” of 85%
whole meal flour only underwent an initial stage of grinding, without further sieves, and has a
sifting rate of 100%.
In this order, the different kinds of flour have a gradually increased amount of bran and wheat germ. V VPN (Verace Pizza Napoletana) DISCIPLINARE or AVPN (Associazione VPN) . The aim of the VPN ‘Disciplinare’ is to establish the characteristics of the “True Neapolitan Pizza Napoletana”. In 1984 Antonio Pace and Lello Surace reunited the most important and famous pizza chefs of the time to write down the fundamental rules in order to recognize and differentiate the True Neapolitan Pizza from the other type of pizza, giving it the maximum dignity. Since then, the International Regulation has been the heart of the Associazione Verace Pizza Napoletana, which protect the tradition of this old recipe and spread its secrets, defending its uniqueness and peculiarity.     W W  (The strength of the flour and index of the bread making capacity, W) The strength of the flour is measured in the laboratory with specific mechanical tests on the dough. W is the index of bread making capacity used to classify the flour according to its strength. A high level of W indicates a high gluten content: glutentin + gliadin. The flour with W between 60 and 180 is weak flour and it is the one that absorbs the less percentage of water. The flour with W between 180 and 260 is medium strength and absorbs between 50% and 65% of its weight in water. The flour with W between 260 and 330 is strong flour and absorbs from 65% to 75% of its weight in water. Special flour has a W greater than 330, absorbs up to 110% of its weight in water and is often used in mixes with other flour to increase strength.