A, 6-inch pizza, B is 1-2 people, 9-inch pizza, C is 2-3 people, 12-inch pizza, 4-5 people.

Classification by cake bottom

A, PanPizza) B, hand-thrown pizza.

According to the molding process of cake bottom.

A, mechanically processing and molding the cake bottom B, and comprehensively processing and molding the cake bottom by hand.

Classification by baking equipment

A, electric baking b, gas baking c and wood oven baking.

According to the overall process classification

A, Italian pizza B, American pizza to distinguish whether a pizza is authentic, is to see how its bottom is shaped. At present, the accepted standard in the industry is: if it is Italian pizza, it must be hand-thrown, and the bottom is hand-shaped without mechanical processing. The finished product has a round, flat and even bottom, 2-3cm high and 2cm wide. If it's an American pizza, it must be a sizzling pizza. The bottom of the cake is machined. The finished cake has a round bottom, flat bottom and even "flanging", with a height of 3-4cm and a width of 2cm. Other cake bottom molding methods can be regarded as unorthodox practices, which will cause poor appearance and lack of taste of finished products.