只要计算好时间，让面团在低温条件下缓慢发酵，就能生产出与众不同的美味比萨饼底。

As long as the time, let the dough at low temperature slow fermentation, can produce different delicious pizza bottom.

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面团是在冷藏状态下(0 - 4度)运到店里的，这使其能够缓慢的自然地发酵。

The dough is in cold storage conditions (0 to 4 degrees) to the store, which allows it to slow the natural fermentation.

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