Labels:text | paper | publication | font | book | letter | document OCR: CALZONE: A filled, baked pocket sandwich, similar in appearance to a large turnover. Stuffings can be widely varied and can include meats, vegetables and cheeses. Mozzarella cheese is a favorite filling. CONVECTION OVENS: Ovens with a fan to circulate hot air throughout interior of oven. Bake 50' cooler than conventional ovens. CONVENTIONAL OVENS: Refers to deck, rack and rotary ovens. DECK OVEN: Heat conducted from bottom of baking sheet and radiated from top of oven. Bake doughs 375º. RACK OVEN: Whole racks of panned product can be rolled into oven. Bake doughs 375º to 400º. ROTARY OVEN: Pans are rotated through heat source. Bake doughs 400º to 425". CONVEYER OVEN: Uses a conveyor belt with heat source (electric, air impingement, gas or infrared) located on the top and bottom. Baking time is dependent on both the speed of the conveyor and temperature. CRIMPING: Pinching the edges of dough together to seal. DOCKING: Piercing dough to allow gas from yeast to escape during baking. FETA CHEESE: This traditional Greek cheese is often packed in a salty brine, and has a white color and tangy, pleasing taste. Increasing in popularity as a topping for foods ranging from salads to pizza. PERFORATED PIZZA PAN: Pan with perforations in the bottom, manufactured in aluminum and black metal, produces a slightly crustier pizza MOZZARELLA CHEESE: Semisoft white cheese with an elastic texture. Best for cooking, especially pizza-making, because of its excellent melting qualities. This cheese can be sliced thin and placed on pizza crust or grated and sprinkled over pizza sauce. PARMESAN CHEESE: A dry, hard cheese with a sharp, distinctive flavor. Most pizzas feature mozzarella cheese most prominently, with Parmesan used carefully. Adds a pleasing dimension to pizzas when used with discrimination. Grated Parmesan is widely available but differs greatly in flavor and in texture from the fresh variety. PESTO: Basil, garlic and olive oil sauce. PIZZA PEEL: Wooden or aluminum board with attached handle used to take pizza out of the oven. PIZZA PRESS/SHEETER: Manually or electrically operated machine that flattens pizza dough to a predetermined round size. PIZZA SCREEN: Flat wire mesh pan, produces a crispier pizza. PROOFING: Letting dough rise by stimulating yeast action with warm air and humidity. Ideal: 90º to 100º F ., 80% to 85% humidity. ROCKER KNIFE: Used to quickly cut pizza into slices. ROMANO CHEESE: Similar to Parmesan cheese, Romano has a tangier, less sweet flavor. It is most often used as a pizza topping in combination with Parmesan. SCORING: Making shallow cuts across tops of bread/rolls/calzones. SHAKER/DREDGE: Small can with a perforated top used to shake spices, etc ., on pizza. SHEET PANS: Flat aluminum pan. - Full: 18" x 26" x 1" - Half: 18" x 13" x 1" - Quarter: 8-1/2" x 12" x 1" SHELF LIFE: Maximum recommended time for holding products. Frozen, thawed and baked. SPOODLE: Aluminum ladle with flat bottom used to spoon and spread pizza sauce evenly. STROMBOLI: Philadelphia's variation on calzones, these pizza sandwiches are made by filling pizza dough, often with pepperoni and mozzarella cheese, then baking to a crusty finish. TEMPERING: Allowing thawed dough to warm to room temperature (floor time). Helps gluten develop and produces rich flavor, even color and workability. VENTING: Cutting a slit in doughs to allow steam from filling to escape.
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