The low-gluten flour is crispy and the middle gluten is soft, while the high-gluten flour has a chewy head.

The traditional way is to use low-gluten flour for American thick pizza and medium-gluten flour for Italian thin crust. Except for low-gluten flour, medium-gluten and high-gluten flour will do. Generally, the mixed use of high-gluten powder and reinforced powder is better.

Pizza dough making method: 1. Heat and melt a small amount of butter, and mix it with an egg and a small amount of self-raising flour. 2. Then add milk and flour, and knead constantly, adding flour and milk bit by bit. 3. Leave it for 2 minutes to ferment. About 25 ml of milk can make two pizzas, and the noodles should not be too soft.

digression: pizza sticks, materials: half a stick, proper amount of homemade pasta red sauce (or tomato sauce), 5g of ham, 3g of pineapple and 4g of mozzarella cheese. Practice: (1) Preheat the oven at 2℃, cut the French stick into 1cm thick slices, and put a layer of homemade pasta red sauce on it. (2) The baguette is placed on a baking tray covered with baking paper, and the ham and pineapple are cut into small pieces and piled on the baguette. (3) Add some mozzarella cheese. (4) Put it in the oven and bake at 2℃ for about 1 minutes until the cheese is golden. Mini rice pizza ingredients: 15g of rice, 6g of miscellaneous grains and 15g of pizza sauce. Practice: (1) Clean the diced vegetables (you can use fresh vegetables to dice, or you can buy bagged products from the supermarket and thaw them). (2) After the soup pot is boiled with water, put the diced vegetables into the pot and cook them. (3) Take out the diced vegetables and drain them. (4) Take a small dish and round the steamed hot rice in the dish. (5) Brush pizza sauce on the surface of the rice. (6) Put diced vegetables evenly on the surface. (7) Finally, sprinkle with chopped mozzarella, preheat the oven, ignite, 2 degrees, middle layer. (8) Bake for about 1 minutes until the cheese melts.