{"title":"Create pizza","description":"\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cdiv class=\"prod_details\"\u003e\n\u003cp\u003e\u003cb\u003eAmerican pizza\u003c\/b\u003e often has vegetable oil or shortening (often, but not always, olive oil) mixed into the dough; this is not as common in Italian recipes (for example, the pizza dough recipe in the influential Italian cookbook Il cucchiaio d'argento does not use oil). This can range from a small amount in relatively lean doughs, such as New York style, to a very large amount in some recipes for Chicago-style deep-dish dough. In addition, American pizza (at least thin-crust) is often made with a very high-gluten flour (often 13–14% protein content) of the type also used to make bagels; this type of flour allows the dough to be stretched rather thinly without tearing, similar to strudel or phyllo.\u003c\/p\u003e\n\u003c\/div\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2130\/6001\/collections\/pizza-637x637.png?v=1500539307","url":"https:\/\/theme01-pizza.myshopify.com\/collections\/create-pizza.oembed","provider":"Food store","version":"1.0","type":"link"}