Hand-painted pizza, the shaping is done on-site by hand. After the customer places an order, the store staff takes the fermented dough from the freezer and uses their hands to make the pizza by hand. The store staff shows the customers how they use both hands to shape the dough into the right thickness, which also serves as a performance to entertain the guests. Crust pizza is made in advance and is formed using tools. The staff in the back uses a rolling pin to flatten the fermented dough to the desired thickness, which is then stored in the freezer for quick use. If the production volume is large, a rolling machine can also be used. First, the dough is kneaded until smooth, then it is spread out by hand, and then it is flattened to a specific thickness using a rolling machine. Different thickness of the dough Hand-picked pizza has a thickness between thick base pizza and crispy thin pizza, with a thickness greater than 3mm. Hand-picked pizza is formed by hand, to avoid tearing during pressing, it cannot be very thin. Moreover, due to the varying skill levels of the processor, the thickness of hand-picked pizza varies from person to person. Thin-crust pizza is the thinnest type of pizza. Its dough is very thin, with a thickness not exceeding 3mm. Thin-crust pizza is made using a rolling pin or a pizza cutter, which allows it to be so thin. Different fermentation methods and production cycles.

1. Hand-pie pizza is made through low-temperature fermentation, with a long production cycle. It ferments at a temperature of around 4 degrees Celsius, slowly and evenly. The fermentation time needs to be prepared for 24 hours in advance. The dough after fermentation has a long shelf life, with a fresh and light texture, not greasy. Thin-crust pizza is made through room-temperature fermentation, which has a short production cycle. The short fermentation time makes it easy for the restaurant to produce in large quantities. Typically, after fermentation, the dough is formed immediately using a rolling pin or a pizza cutter, and then stored in the refrigerator for quick use. Usually, pizzas are made and ready to be sold on the same day, and anything left over the next day will go bad and is no longer suitable for use. Different tastes Hand-picked pizza is crispy on the outside and tender on the inside, with a more enriched taste. The outer layer is slightly crispy, while the inner part is soft, and the taste is just right. When chewing on the side of the base, you can also smell a similar aroma of soda crackers. After shaping, add the topping ingredients and pizza sauce quickly and then put it in the oven to bake. During the pizza-making process, you will also know that each pizza may need to be baked in the oven for three or four times, which is to achieve the formation of the crust and the perfect combination of the crust and the toppings, only then can a good pizza be created. Crustier pizza, with a crispy bottom, has a simple taste. Usually, it has Italian-style fillings, with tomato sauce that is tangy and sweet. Some customers prefer the thin crust, as they dislike the base. The crustier pizza also needs to be topped with toppings and cheese, while the moon cake is inside the pizza and does not have cheese, and it also needs to be topped with pizza sauce to create the effect. So, it's better to slap the pizza with your hands.