A good pizza must have four qualities: fresh crust, top quality cheese, top quality pizza sauce and fresh toppings. The cake base must be made fresh every day. The flour is usually ground from Grade A wheat in spring and winter. This way the cake base will be crispy on the outside and soft on the inside. Pure cheese is the soul of pizza. Authentic pizza generally uses Mozzarella cheese, which is rich in protein, vitamins, minerals and calcium and is very low in calories.

★A good pizza must have four qualities: fresh crust, top quality cheese, top quality pizza sauce and fresh toppings. ★The cake base must be freshly made. The flour is usually of a designated brand and is ground from grade-A wheat in spring and winter. This way, the cake base will be crispy on the outside and soft on the inside.

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

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

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

★The finished pizza must be moderately soft and hard, and even if it is folded "like a wallet", the outer layer will not break. This has now become one of the important basis for identifying the quality of pizza handiwork. The main pizza making technique we use is the Italian hand-tossed pizza making technique. In the process of forming the cake bottom, there is a process of hand-throwing the cake bottom. The pizza maker throws the base into the air with his hands and uses centrifugal force to rotate the base to the desired size.

To distinguish whether a pizza is authentic or not is to look at how the crust is formed. The currently recognized distinction standards in the industry are as follows. If it is an Italian pizza, it must be a hand-thrown pizza. The crust is made by hand. It is thrown into shape and does not require mechanical processing. The bottom of the finished cake is perfectly round, flat, and evenly flanged. The height of the "flashed" is 2-3cm and the width is 2cm. If it is an American-style pizza, it must be an iron pan pizza. The bottom of the pizza is formed by mechanical processing. The finished bottom of the pizza is a perfect circle, the bottom of the pizza is flat, and the "edge" is even. The "edge" is 3-4cm high and 2cm wide. Other methods of forming the cake base can be regarded as unauthentic practices, which will result in poor appearance and lack of taste of the finished product