How to make authentic Italian pizza with a golden, crispy and silky bottom?

There are differences between thin crust and wedge pizza. Generally speaking, thin crust is American style and wedge pizza is American style. The difference between Italian pizza and American pizza. Italian pizza and American pizza are different. Their difference is actually the difference between thin-crust pizza and wedge-shaped pizza. The method of using pizza bottom to divide the two camps of pizza has been Well known. American-style pizza is softer, while French-style pizza is crisper and chewy. They don't have much flavor, but they usually have different flavors on the crust. There are actually many kinds of Italian pizza bases. In fact, almost every town has its own design style, but one thing has never changed, and that is the thin base, and it is very large.

As for American-style pizza, it is a deep-dish wedge, and people who don’t like thin bottoms can also find another extreme truth in the process of using American-style pizza with rich ingredients. It is not only thick but also creates a cheese heart. There is such a wonderful thing as pizza, cream cheese can account for half of it, take out a piece, that metal brushed yo step one

Recipe: Fresh shrimp thin-crust pizza, the soft bread base is naturally delicious, relatively close It tastes Chinese, and a truly traditional Italian pizza must have a thin crust that is crispy and not burnt, and the filling is delicious with a bit of the acidity of tomatoes and the sweetness of cream cheese.

(1 31cm×21cm baking pan) Pizza crust ingredients: 100g high-gluten flour, 2g yeast, 1 egg, about 40g warm water, 1g salt, 2 white sugar grams, vegetable butter 10 grams. Pizza filling ingredients: 10g peppers, 10g onions, 15g cooked corn, 4 cherry tomatoes, 150g mozzarella cheese, 6 fresh shrimps. Step 2

Appropriate pizza sauce. Cake baking: Electric oven with middle and upper layers, 190℃, upper and lower heat, bake for about 25 minutes. Method: 1. Put the wheat flour into the bread machine, dissolve the yeast in a small amount of warm water, pour it into the wheat flour, then pour in the remaining warm water little by little, add salt and white sugar, and form a smooth batter. Then pour in unsalted butter and knead evenly.

Put the batter in a warm place until it ferments until it doubles in size. Shred the onions and green peppers, and cut the cherry tomatoes into slices. Boil the corn and set aside. .Set aside shredded mozzarella cheese. Peel fresh shrimp. Knead the risen dough evenly, spread the batter into pancakes and put them into the baking pan. Use a fork to poke holes in the pancakes to prevent them from swelling when rolling out and baking.

Use a spoon to smear the pizza sauce on the pie crust, and sprinkle half of the shredded mozzarella cheese on the dumpling wrapper. Add onions, peppers, and cooked corn. Sprinkle the other half of the shredded mozzarella cheese. Add shrimp and cherry tomatoes on top. Bake in a small oven at 190°C, medium-high level, upper and lower heat, for 25 minutes.