Pepp Talk: Essential Pizza Terms
Whether you're a pizza enthusiast or just getting started, knowing these essential pizza terms will help you navigate the world of this beloved dish with confidence. From crust to toppings, equipment to techniques, this comprehensive glossary covers the vocabulary you need to talk pizza like a pro.
Crust Terms
Cornicione
The outer edge of the pizza crust, often puffy and charred in Neapolitan-style pizzas. This is the raised rim that frames the pizza.
Crumb
The interior texture of the crust, which can range from dense to airy. A good crumb has an open, irregular structure with visible air pockets.
Leoparding
The spotted char pattern on the crust of a well-cooked Neapolitan-style pizza, resembling a leopard's spots. This indicates proper high-heat cooking.
Cheese Terms
Mozzarella di Bufala
Fresh mozzarella made from water buffalo milk, prized for its creamy texture and rich flavor. Traditional for authentic Neapolitan pizza.
Fior di Latte
Fresh mozzarella made from cow's milk, commonly used on Neapolitan pizzas. Slightly firmer and less rich than buffalo mozzarella.
Style Terms
Neapolitan
Traditional style from Naples, featuring a thin crust with a puffy edge, minimal toppings, and cooked quickly at high heat (800-900°F) in 60-90 seconds.
Detroit-Style
Rectangular pizza with a thick, airy crust and crispy, caramelized cheese edges. Originally baked in automotive parts trays.
Understanding these terms will enhance your pizza vocabulary and appreciation for the nuances of different styles and preparations. Whether you're ordering at a pizzeria, making pizza at home, or discussing pizza with fellow enthusiasts, this glossary will help you communicate with confidence. Happy pizza exploring!