There are four qualities that must be present in a good pizza: fresh crust, good cheese, cheese, top quality pizza sauce and fresh toppings.
The crust must be freshly made, and the flour is usually from a designated brand, which is ground from Grade A wheat in spring and winter and will be crispy on the outside and fluffy on the inside.
Pure cheese is the soul of a pizza, and authentic pizzas are usually made with imported cheeses that are rich in protein, vitamins, minerals and calcium, and low in calories.
Pizza sauce is made from a secret blend of fresh tomatoes and natural spices, and is characterized by a rich flavor.
All toppings must be fresh and the finest varieties are recommended to ensure quality. The finished pizzas must be soft and firm, so that the outer layer will not break even if it is folded up like a "wallet". This is one of the most important criteria for identifying the quality of a pizza's artisanal workmanship.
The main pizza-making technique we use is the Italian hand-tossed pizza technique. In the molding process of the bottom of the pie has a hand-tossed bottom process. The pizza chef throws the bottom of the pie into the air with his hand, using centrifugal force to rotate the bottom of the pie to the desired size. This process is very strong ornamental, the guests will be pizza chef's skillful praise, is a professional pizza store used to attract customers a good way.
Pizza is usually made with a fermented round crust covered with tomato sauce, cheese, and other toppings, and baked in an oven, usually with mozzarella cheese, but also in the form of a mix of several cheeses.