What is the process of making pizza?

Pizza is a very popular food all over the world. However, for our friends in our country, most of the time they eat pizza in fast food restaurants, and rarely make it themselves. Because in the eyes of these people, pizza may taste good, but the production method must be very difficult, otherwise why is the price of pizza more expensive than ordinary foreign food? So, what is the production process of pizza?

Easy Pizza Sauce Recipe: Pizza sauce is tomato-based and should ideally contain minimal ingredients. If the flavor of pizza sauce is too strong, it will overpower the flavor of the toppings and main pizza ingredients. This is a quick and easy pizza sauce recipe that's great with a variety of toppings. These quantities will provide enough sauce for two 12-inch pizzas. Ingredients for the pizza sauce: chopped tomatoes in tomato juice, 2 medium garlic cloves, dried basil, salt and black pepper. Directions: Place tomatoes in a large saucepan. Peel the garlic cloves and add them to the tomatoes using a hand grater. Season with basil, salt, and pepper. Place the pan over medium heat and stir well.

Once the mixture begins to simmer, reduce the heat to as low as possible and allow the tomatoes to simmer for twenty to twenty-five minutes, stirring every five minutes or so, until a deliciously thick and sweet sauce has formed. Remove from heat, season, cover and cool completely. The sauce can be blended or passed through a fine sieve, blitzed or with the tomato skins removed. However, simply leaving it as is can add a little extra depth and substance to the sauce. The cooled sauce can either be used immediately or refrigerated for two to three days, or even deep frozen if in bulk.

Directions: Place tomatoes in a large saucepan. Peel the garlic cloves and add them to the tomatoes using a hand grater. Season with basil, salt, and pepper. Place the pan over medium heat and stir well. Once the mixture begins to simmer, reduce the heat to as low as possible and allow the tomatoes to simmer for twenty to twenty-five minutes, stirring every five minutes or so, until a deliciously thick and sweet sauce has formed. Remove from heat, season, cover and cool completely. The sauce can be blended or passed through a fine sieve, blitzed or with the tomato skins removed. However, simply leaving it as is can add a little extra depth and substance to the sauce. The cooled sauce can either be used immediately or refrigerated for two to three days, or even deep frozen if in bulk. Pizza Pans and Baking Stones: Homemade pizza dough can be made and cooked on a regular baking sheet. However, for best results, a specially designed pizza pan or stone should be used. They are not overly expensive and come in three main types. There are traditional non-stick metal pizza stones, pans with perforated bases, and pizza baking sheets, which are the traditional way to cook pizza.