The difference between Italian traditional pizza and American electric pizza

American pizza stresses speed and convenience. Its bottom is pressed by a machine, which makes the flour thick and solid and naturally bakes like a pie. However, this will not happen in Italy. Pizza shops are small, but pizzas are all made by hand. Every morning, the master will prepare low-temperature fermented flour dough, and after the work begins, the master will flatten and round the dough by hand. Authentic pizza bottoms are propped up like this, and feeding is not started until the pizza bottoms are propped up thin and round. This will make the bottom of the baked cake soft and chewy.

Italian pizza is very simple, without too many luxurious fillings. Generally, there are no more than two or three ingredients, except tomato sauce and cheese. Sausages, ham, olives, mushrooms, tuna, salted fish and some traditional Italian vegetables are more common. Therefore, compared with American pizza, the stuffing of Italian pizza is more real.

Many pizza shops even put "cotte con forno a legna" on their leaflets (our pizza is baked in a charcoal oven) to distinguish it from those baked in an electric oven. Many Italians say rudely that pizza baked in an electric oven is not called pizza. As for why charcoal is particularly fragrant when roasted, it is said that it is because the fragrance of charcoal is roasted in.

1. The birthplace of pizza is Italy. This picture shows the proportion of pizza popularity in Italy and the United States, and the proportion of Italian brick oven pizza and American electric oven pizza that the world likes.

2. Comparison between American electric furnaces and Italian brick kilns.

3. The effect of baking is mainly the difference of cake thickness. Italian pizza is low and crisp, while American pizza is low and thick.

4. Healthy perspective: no oil was added during the Italian pizza making process; American pizza is baked with a lot of oil at the bottom of the cake.