What a good Italian pizza looks like

There are four qualities that must be present in a top quality pizza: fresh crust, top quality cheese, top quality pizza sauce and fresh toppings. The crust must be freshly made every day, and the flour is usually ground from Grade A wheat in the spring and winter, so that the crust will be crispy on the outside and fluffy on the inside. Pure cheese is the soul of the pizza, authentic pizza are generally used rich in protein, vitamins, minerals and calcium very low-calorie Mozzarella (Mozzarella) cheese.

★The best pizza has four qualities: fresh crust, great cheese, top-notch pizza sauce, and fresh toppings. ★The crust must be freshly made, and the flour is usually ground from designated brands, spring and winter grade A wheat, so that the crust is made crispy on the outside and fluffy on the inside.

★Pure cheese is the soul of the pizza, authentic pizza are generally used rich in protein, vitamins, minerals and calcium and low-calorie imported cheese.

★Pizza sauce must be made from fresh tomatoes mixed with pure natural spices, has a rich flavor characteristics.

★All toppings must be fresh and are recommended to be of the finest variety to ensure quality.

★The finished pizza must be soft and firm, so that the outer layer will not break even if it is folded up like a "wallet". This is now one of the most important criteria for evaluating the quality of pizza craftsmanship. The main pizza making technique we use is the Italian hand-tossed pizza making technique. In the molding process of the crust, there is a process of hand-tossing the crust. The pizza maker throws the crust into the air by hand and uses centrifugal force to rotate the crust to the desired size.

Distinguish between a pizza is authentic is to see how the bottom of the pie is formed, the industry is recognized to distinguish the standard is as follows, if it is Italian pizza that is bound to be hand-thrown pizza, the bottom of the pie is formed by the hand-throwing, do not need to be mechanically processed, the finished bottom of the pie is a square, the bottom of the pie is flat, "flap" uniformity, "flap" uniformity, and "flap" is the bottom of the pie, the bottom of the pie, the bottom of the pie, the bottom of the pizza is round. The "flap" is 2-3cm high and 2cm wide. if it is an American pizza, it must be an iron pan pizza, the bottom of the pie is molded by machinery, the finished pie bottom is round, the bottom of the pie is flat, the "flap" is even, the "flap" is 3-4cm high, the "flap" is even, the "flap" is even. "3-4cm high, 2cm wide. other than the bottom of the pie molding method can be regarded as an unauthentic practice, will cause the finished product appearance is not good, lack of taste