1. The method of forming the pizza is different.

1) Hand-patted pizza, molding is handmade on site. After the customer orders, the store operator will fermented dough from the freezer, purely hand-patting cake made into a pizza serving customers. The store operator slaps the dough into the right thickness with both hands in front of the customer, and also performs to entertain the guests.

2) Thin and crispy pizza, which is prepared in advance, and molded with the help of tools. The clerk uses a rolling pin in the background to roll out the fermented dough to the right thickness that he or she needs, and keeps it in the freezer to use as he or she pleases. If you have a large production volume, you can also use a pasta press. First, mix the dough until it is smooth, then spread it out with your hands and flatten it to a specific thickness with the pasta press.

2. The thickness of the pastry varies.

1) Hand-patted pizza, the thickness is between thick-bottomed pizza and thin-crisp pizza, the thickness is more than 3mm. hand-patted pizza because it is hand-molded, in order to avoid tearing when patting, it is not possible to be very thin. And because of the processor's different levels of technical proficiency, the thickness of the hand-patted pizza also varies from person to person.

2) Thin and crispy pizza, is the thinnest of all types of pizza. It has a very thin crust that is no more than 3mm thick.Thin Crisp Pizza is processed using tools such as a pasta press or a rolling pin, which is why it can be so thin.

3, the fermentation method and production cycle is different.

1) Hand-patted pizza is a low-temperature fermentation production, the production cycle is long. Fermentation at a refrigerated storage temperature, usually at a temperature of about 4 degrees of slow fermentation. The fermentation time needs to be made 24 hours in advance. After fermentation, the dough has a long shelf life and a refreshing, non-greasy flavor.

2) Thin and crispy pizza is fermented at room temperature and has a short production cycle. The short fermentation time makes it easy for stores to make large quantities. Usually immediately after fermentation using a pasta press or rolling pin and other tools molding, and then stored in the freezer as needed. It is usually made into pizzas on the same day, and the next day it will expire and become sour and unsuitable for reuse.

4, different flavors.

1) Hand-patted pizza, crispy outside and tender inside, richer in flavor. The outer layer is crispy and slightly crunchy, and there is a softness inside, the texture is really just right. On the outside of the crust, you can still feel the soda cracker-like aroma when chewing.

After molding, the toppings and pizza sauce are quickly added to the top of the pie and then baked in the oven. When making a pizza, you will also know that each pizza may have to be baked in the oven three or four times, in order to mold the crust and blend the toppings, the perfect combination of crust and toppings to generate a great pizza creation.

2) Thin and crispy pizza with a burnt crust and a single texture. Usually Italian-style toppings, tomato sauce sweet and sour. Some customers don't like the crust and will like it better with a thin base. Thin and crispy pizza also need to add some top filling, cheese, while the moon cake is inside the cake, there is no cheese, and also add a certain amount of pizza sauce to create the effect.