First, Italian pizza.
Add 2g yeast powder into150g warm water to melt, and then ferment for half an hour. Put 200 grams of medium-gluten flour into a pot, add 3 grams of salt and 20 grams of olive oil, pour a small amount of yeast water several times, stir with chopsticks while pouring until there is no floating powder, and knead it into dough by hand. These materials can make a pizza of about 10 inch. Spread a layer of cooking oil evenly on the dough and basin bottom, and put it in the refrigerator for slow fermentation overnight. The next day, the temperature returned to room temperature for one hour, the pizza tray was covered with oil paper, the dough was stretched and rolled into a circle, and fermentation continued for two hours. Then use a fork to punch dense pores on the surface. Spread tomato sauce or pizza sauce evenly on it, sprinkle some cheese crumbs and dried cheese, and decorate sausage slices and some vegetables with a little water. Preheat the oven at 200 degrees for 5 minutes, put it in a baking tray and bake it up and down 15 minutes. When the cheese melts and the edge of the pizza turns yellow, it can be taken out.
Second, American pizza.
5 g of yeast and 30 g of sugar were melted with 150 g of warm water and fermented for half an hour. Put 150g high-gluten flour into a pot, add 3g salt and 30g olive oil, pour a small amount of yeast water several times, knead it into dough, and ferment it in a warm place for one hour. The dough will become twice as big as before. After kneading the dough, exhaust it, set it in a pizza tray with a thickness of 0.8 mm, and then fork the hole with a fork. Brush a layer of pizza sauce, sprinkle with shredded cheese, cover with diced ham, sprinkle with cheese, squeeze in tomato sauce, and decorate with vegetables such as diced onion. Bake in the oven at 200 degrees for 30 minutes.
Because American pizza uses a lot of yeast, the pie will be thick and soft, which is the biggest difference from Italian pizza.