pizzaiolo

American  

[peet-suh-yoh-loh] / ˌpit səˈyoʊ loʊ /

noun

1. a pizza chef.

   In this video, discover how to prepare the dough and make the toppings, guided by a professional pizzaiolo.

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Etymology

Origin of pizzaiolo

First recorded in 1930–35; from Italian, equivalent to pizza pizza ( def. ) + -aiolo, an occupational suffix, from -aio, suffix of appurtenance ( -ary ( def. ) ) + -olo, diminutive suffix ( -ule ( def. ) )

Example Sentences

But the Inland Empire pizzaiolo hadn’t seemed at ease.

From Los Angeles Times

And the Bridle Trails neighborhood is home to the second location of Pizzaiolo, a wood-fired pizza shop with specialty pies, calzones and salads.

From Seattle Times

If a crust falls short, I half-expect the pizza mob to pelt the pizzaiolo with San Marzano tomatoes.

From Seattle Times

“Nothing is more Chicago than a cracker-thin pizza,” maintains Tony Scardino, a Windy City pizzaiolo who runs the Professor Pizza pop-up.

From Seattle Times

Eight years later, he settled in the French city of Saint-Étienne, south-west of Lyon, eventually taking up the job of pizzaiolo in an Italian restaurant.

From BBC