The first thing to say is, "I always eat pizza, I've always been a luxurious pie, I've always had my hands caught, so ignore the claws of my pizza." This is the second time I've tried to make pizza with a pan, and I had no idea of the difference between Italian pizza and American pizza, except that some of the pizza skins are so thin, and some of the thick and hard bites aren't moving, and it didn't suddenly come to mind that this is one of the differences between them? For a moment, Ducha's story is mixed, but he's still focused on both of them: Italian pizzas are thin, resilient and simple; American pizzas are thick and thick。