GB2223392A

GB2223392A - Method of producing a pizza

Info

Publication number: GB2223392A
Application number: GB8922576A
Authority: GB
Inventors: Von Kamienski Elard Stein; Wilfried Pahlke
Original assignee: OETKER TIEFKUEHLKOST
Current assignee: OETKER TIEFKUEHLKOST
Priority date: 1988-10-07
Filing date: 1989-10-06
Publication date: 1990-04-11
Anticipated expiration: 2009-10-06
Also published as: GR890100588A; GB2262870B; GB8922576D0; BE1003483A3; NL8902336A; NL193680B; NL193680C; GB2223392B; GB9302276D0; GR1000309B; TR26337A; GB2262870A

Abstract

In a method for producing a pizza comprising optionally carrying out preliminary baking of a pizza dough body, the body may then be subjected to heating from below by way of open fire flame or grilling, after which final baking and application of a topping to the body may take place. Thereafter, the body may be grilled from above and, after cooling of the body, a further topping can be added.

Description

METHOD OF PRODUCING A PIZZA The present invention relates to a method of producing a pizza.

Industrially produced pizzas have the disadvantage that they do not correspond, particularly in taste, to pizzas produced in a baking oven with open fire, but rather fall down in their taste appeal.

Although methods are known in which flame-fired baking chambers have been used in industrial mass production processes, for example as described in German (Fed. Rep.) published specification Nos. 28 23 865 and 26 20 109, these processes have been used only in the production of waffles, the waffle dough being disposed in containers closed in the lower part.

It is also known in the context of household cooking to grill toast, puddings and the like before serving. In industrial processes related to pizzas, such a method has not been used.

There is therefore a need for a method of producing a pizza which, in spite of industrial production, may correspond to a pizza prepared with an open fire in a stone baking oven. Preferably, melting of cheese components should take place as in a stone baking oven.

According to one aspect of the present invention there is provided a method of producing a pizza, wherein the finished pizza dough is baked preliminarily in an oven at a temperature of 180 to 5000C, the pizza is conducted in the further production stage over flames which are produced in an open fire and directed towards the pizzas from below, the finish-baking of the pizzas follows, a filling of the pizzas takes place, and an upper grilling of the pizzas takes place subsequently with filling of the pizzas with further components possibly following thereupon after cooling-down.

If so desired, the concluding upper grilling can be omitted. Apart from flames directed towards the product from below, such can also be arranged laterally. The open fire can be produced by gas or gaseous fuels or by solid-or liquid fuels, for example charcoal, which are harmless according to foodstuff laws. Preferably, the flame intensity of the open fire is controlled by nozzles. The pizza can be guided during the second production stage over the flames with the aid of flame-permeable conveying means, such as steel tapes, steel weaves or the like. The temperature arising in the oven during the second production stage is preferably between 180 and 5200C. If so desired, the preliminary baking of the finished pizza dough can be omitted.

According to another aspect of the present invention there is provided a method for producing a pizza, wherein finished pizza dough, which is possibly filled before, is baked preliminarily in the oven at a temperature of 180 to 500"C, the grilling of the preliminary baked pizza takes place thereafter by lower heating, the finish-baking of the pizza follows, a filling of the pizza, possibly as partial filling, then takes place, an upper grilling of the pizza is performed by upper heat and final filling of the pizza takes place after cooling-down.

If so desired, the grilling of the preliminarily baked pizza by lower heating can be omitted. The pizza can be guided over the grill with the aid of heat-permeable conveying means, such as steel tapes, steel weaves or the like, during the second production stage, the grilling from below. The grilling from below preferably takes place by radiated heat, preferably by electrical heat or charcoal. For preference, reflectors or similar are so arranged that a lateral grilling of the pizza also takes place during the second production stage in addition to the grilling from below. The conveying devices can run so slowly in the oven and the grilling take place at such high heat that a concluding baking in the oven or oven part is no longer necessary, whereby the upper grilling from above follows immediately on the grilling from below.The grilling from below and the grilling from above can also take place at the same time. If so desired, the preliminary baking of the finished pizza dough can be omitted.

Examples of the methods of the present invention will now be more particularly described.

In one example, pizza dough is produced in usual manner and shaped as well as, if so desired, partially covered with previously determined ingredients, such as tomato puree, cheese and so forth. It is then preliminarily baked in a first oven, which can also be part of a multipart oven. The preliminarily baked dough is now guided through a second oven or second oven part with the aid of flame-permeable conveying means, such as steel tapes, steel weaves and the like. This second oven contains an open fire, wherein the flames are directed from below directly onto the preliminarily baked dough. Preferably, the flames issue from nozzles which are adjustable in their inclination and at their flame exit openings.

With advantage, the flames are directed laterally in addition to against the pizza from below.

The open fire develoPing the flames can be produced by gas, gaseous, solid or liquid fuels, for example also by charcoal, insofar as fuels are concerned which are harmless according to foodstuffs laws.

After the passage through the oven, the so-called flame oven, the product is finish-baked in a conventional oven or the third oven part.

This step is followed by topping of the pizzas with the usual topping material, such as tomato puree, cheese, ham, salami or the like, wherein a partial topping can be concerned according to type of pizza.

The upper grilling of the pizzas and the possible final topping take place thereafter.

It is also possible to omit the upper grilling of the pizza so that the afore-described partial topping then takes place as a final topping. The preliminary baking of the pizza dough can also be omitted.

In another example, pizza dough is again produced in usual manner, shaped and optimally also partially covered by tomato puree, cheese and the like. A preliminary baking then takes place in a first oven, which can be part of a multi-part oven. Thereafter, grilling of the dough takes place, preferably in a second oven or oven part, for which the grilling heat is directed from below onto the dough and the pizzas are conducted through this second oven with the aid of heat-permeable conveying means such as steel tapes, steel weaves and the like. The grilling is preferably effected by radiated heat, such as electrical heat or heat produced by charcoal. In addition to the radiated heat directed onto the pizza from below, reflectors or the like can be arranged so that a lateral grilling of the pizzas takes place.

After passage through the oven or oven part, the so-called grilling oven, the product is finish-baked in a conventional oven or oven part.

Following this method step is the covering of the pizzas possibly as partial topping. Thereafter, the pizzas are grilled over, i.e. radiated heat is directed onto the pizzas from above. After cooling-down, final topping of the pizzas takes place as desired.

If so desired, the preliminary grilling through radiated heat from below can be omitted. The method can also be performed so that the conveying devices in the oven run so slowly and the grilling takes place at such high heat that a concluding baking in the oven or oven part is no longer necessary. The grilling-over and concluding covering then immediately follows the grilling. It is, however, also feasible to perform the grilling from above and below in one operating step. Equally well, the preliminary baking of the pizza dough can be omitted.

Claims

1. A method of producing a pizza, comprising the steps of applying heat to the base of a pizza dough body, carrying out baking of the body, applying a topping to the body, and heating the body from above.

2. A method as claimed in claim 1, comprising the step of carrying out preliminary oven baking of the body at a temperature in the range of 180 to 500"C.

3. A method as claimed in either claim 1 or claim 2, comprising the step of applying a further topping to the body after cooling down of the body following the step of heating from above.

4. A method as claimed in any one of claims 1 to 3, wherein the heat applied to the base of the body is provided by flames from an open fire.

5. A method as claimed in claim 4, comprising applying heat laterally to the body, the heat being provided by flames.

6. A method as claimed in either claim 4 or claim 5, wherein the open fire is fuelled by a gaseous, solid or liquid fuel having combustion products harmless to foodstuffs.

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7. A method as claimed in any one of claims 4 to 6, comprising the step of controlling the flame intensity of the fire by way of nozzles.

8. A method as claimed in any one of claims 4 to 7, comprising the step of moving the body over the flames by means of a flame-permeable conveyor.

9. A method as claimed in any one of claims 4 to 8, wherein the baking of the body is carried out in an oven at a temperature in the range of 180 to 5200C.

10. A method as claimed in any one of claims 4 to 8, wherein the heating of the body from above is carried out as a separate step and by means of grilling.

11. A method as claimed in any one of claims 1 to 3, wherein the heat applied to the base of the body is carried out as a separate step and by means of grilling.

12. A method as claimed in claim 11, comprising the step of moving the body over grilling means by means of a heat-permeable conveyor.

13. A method as claimed in either claim 11 or claim 12, wherein the heat applied to the base of the body is radiated heat.

14. A method as claimed in any one of claims 11 to 13, comprising the step of applying heat laterally to the body, the heat being provided by grilling.

15. A method as claimed in claim 12, wherein the body is moved over the grilling means by the conveyor at such a slow speed and the heat provided by the grilling means is such that baking of the body is carried out by the heat from the grilling means.

16. A method as claimed in any one of claims 11 to 15, wherein the heating of the body from above is carried out by means of grilling.

17. A method as claimed in claim 16, wherein the application of heat to the base of the body and the heating of the body from above are carried out at the same time.