A good pizza must have four characteristics: fresh crust, high-quality cheese, top-grade pizza sauce and fresh stuffing. The bottom of the cake must be made every day. Flour is usually ground with first-class wheat in spring and winter, so that the bottom of the cake will be crisp outside and soft inside. Pure cheese is the soul of pizza. Authentic pizza generally uses mozzarella cheese, which is rich in protein, vitamins, minerals and calcium, and has very low calories.

A first-class pizza must have four characteristics: fresh crust, first-class cheese, first-class pizza sauce and fresh stuffing. The bottom of the cake must be made now. Flour is generally made of designated brands and ground from first-class wheat in spring and winter, so that the bottom of the cake will be crispy in the outer layer and soft in the inner layer.

Pure cheese is the soul of pizza. Authentic pizza generally uses imported cheese rich in protein, vitamins, minerals, calcium and low calories.

★ Pizza sauce must be made of delicious tomatoes mixed with natural spices, which has the characteristics of rich flavor.

★ All fillings must be fresh, and it is recommended to use high-quality varieties to ensure quality.

★ The finished pizza must be soft and hard, even if it is folded like a wallet, the outer layer will not break. This has also become one of the important basis for judging the quality of pizza production technology. The main pizza making technology we use is Italian hand-thrown pizza making technology. In the process of forming the bottom of the cake, there is a process of throwing the bottom of the cake by hand. The pizza maker throws the bottom of the cake into the air by hand and rotates it to the required size by centrifugal force.

Distinguishing whether a pizza is authentic depends on how its bottom is shaped. At present, the accepted standards in the industry are as follows: if it is Italian pizza, it must be hand-thrown pizza. The bottom of the pizza is made by hand and does not need mechanical processing. The bottom of the finished pizza is round, flat and even, and the "flanging" is 2-3 cm high and 2 cm wide. If it's an American pizza, it must be a sizzling pizza. The bottom of the cake is formed by mechanical processing. The finished cake has a round bottom, a flat bottom and even "flanging", with a height of 3-4 cm and a width of 2 cm. Other cake bottom forming methods can be regarded as unorthodox practices, which will lead to poor appearance and lack of taste of the finished product.