Generally, high-gluten flour is the most commonly used, and sometimes it is supplemented with low-gluten flour to improve the taste. The difference in the use of different flours is mainly reflected in the taste of the finished product. The low-gluten flour is crisp, the medium-gluten flour is soft, and the high-gluten flour is chewy. The traditional way is to use low-gluten flour for American thick pizza and medium-gluten flour for Italian thin crust. In addition to low gluten powder, medium gluten and high gluten will do, which one to use depends on personal preference.

Cheese selection for pizza

1, parmesan cheese

Originated in Italy, it has a rich aroma. Parmesan cheese is sold in triangular packages, which are usually shredded and sprinkled on the paved pizza, so that the pizza will have a frankincense flavor after baking.

2. Mazla cheese

Originated in Denmark, it has sticky texture, mild aroma and smooth taste. It is characterized by elastic texture and pure white color, and will become liquid after baking. When making pizza, it is also sliced into filaments. This kind of cheese is used in the cheese in the pizza crust.

3. Red cheddar cheese

There is a layer of orange skin on the outside, which has a strong taste. It is produced in Britain and has a delicate and hard tissue. The pizza sliced into silk and sprinkled on the pizza surface is the best choice to match the meat.