JP4353374B2 - Pizza dough shaping method and pizza dough shaping tool used therefor - Google Patents

Description

  The present invention relates to a pizza dough shaping method and a pizza dough shaping tool.

Pizza is made by adding yeast etc. to flour and starch such as wheat flour, kneaded to prepare a lump pizza dough, divided into appropriate sizes after fermentation, and then spread into a sheet shape to shape the pizza stand, The pizza stand is baked with toppings such as pizza sauce, cheese, meat and vegetables.
As a method of shaping a lump of pizza dough into a sheet shape, a method using a rolling pin by hand is known, and a pizza peel production roller having a fingertip simulated hump on the outer surface of the rolling pin is known ( For example, see Patent Document 1).
Moreover, the technique which press-shapes pizza dough using a type | mold is known (for example, refer patent document 2).
In shaping the pizza dough, the most difficult thing is the process of shaping from lump to sheet, and it is not so difficult to make the pizza dough shaped to a certain thickness even thinner.
In the method using a rolling pin, it is easy to spread a sheet-shaped dough shaped to a certain thickness even more thinly, but it is difficult to shape a lump into a sheet.
Moreover, a mechanical installation is required for the method of press shaping using a mold.
In addition, the pizza dough is preferred to have a shape with a thin center and a thickness that increases as it goes to the periphery. There is a problem that it is difficult to make the central portion thin after making it thick.

JP-A-2-182216 Japanese Patent Laid-Open No. 54-70474

  An object of the present invention is to provide a method of shaping a pizza dough easily with a thin tool and using a simple tool so that the pizza dough becomes thicker toward the periphery and a tool used therefor.

As a result of intensive studies to achieve the above object, the present inventor,
In the pizza dough shaping method, a curved surface in which the area of the horizontal cross section formed by the side surface continuously increases as the cross-sectional position moves from the top surface to the bottom surface of the substantially flat top surface of the kneaded and lump-shaped dough The pizza dough can be easily shaped by the pizza dough shaping method, which has a step of shaping the upper surface and the upper side of the pizza dough shaping tool having a curved side surface so that the upper surface and the upper side of the pizza dough shaping device are thin and thicker toward the lower side. As a result, the present invention has been completed.
Accordingly, the present invention provides a method for shaping pizza dough, in which the dough that has been mixed and formed into a lump has a substantially flat top surface and a horizontal cross-sectional area formed by the side surface as the cross-sectional position moves from the top surface to the bottom surface. A pizza dough shaping method comprising a step of shaping a top surface and an upper side surface of a pizza dough shaping tool having curved side surfaces that continuously increase and a thin shape along the side surface, and thickening toward a lower side surface.
The present invention is also a pizza dough shaping tool having a substantially flat top surface having a substantially circular shape and a curved side surface in which the area of a horizontal section formed by the side surface continuously increases as the cross-sectional position moves from the top surface to the bottom surface. In order to make the pizza dough shaping process easier on the lower side surface of the pizza dough shaping tool, the pizza dough shaping tool further comprises a holding part.

By using the pizza dough shaping tool of the present invention, the pizza dough can be easily shaped into a shape in which the central portion is thin and the thickness increases toward the peripheral portion.
Moreover, when the holding | maintenance part is provided in the lower side surface of the pizza dough shaping tool, a shaping process can be made still easier.

Hereinafter, the present invention will be described in detail.
Fig.1 (a) is a top view of the pizza shaping tool of this invention, and FIG.1 (b) is a front view.
The pizza shaping tool of the present invention has a substantially flat upper surface 1 that is substantially circular.
This top surface is used to place a mass of pizza dough to extend.
In order to stabilize the pizza dough, the surface is preferably flat.

The shape of the upper surface peripheral edge portion 2 is preferably substantially circular. In the present invention, the term “substantially circular” includes an elliptical shape and a polygon of 14 or more.
The size of the upper surface can be appropriately selected depending on the size of the dough to be shaped, but it is about 70 mm to 200 mm in diameter. If it is too large, it becomes difficult to spread the dough, and if it is too small, it is not stable when the dough is placed.
The upper surface peripheral edge portion 2 is preferably provided with a round in order to facilitate the spreading of the fabric.

The shape of the side surface 3 is a curved shape in which the area of the horizontal cross section formed by the side surface continuously increases as it moves from the top surface to the bottom surface.
As shown in FIG. 1B, the area of the horizontal cross section formed by the side surface as it moves from the top surface to the bottom surface is such that the area formed by the side surface 3 in the cross section along the line AA is lower than the cross section along the line AA. That is, it is smaller than the area formed by the side surface 3 in the cross section taken along the line BB.
The side surface may have some unevenness, but is preferably smooth so that the fabric can be easily spread.
Further, the surface may be subjected to fluorine processing or the like so that the cloth is easily peeled off.

The side surface is a portion covered by the fabric when the fabric is shaped along the side surface so as to have a desired thickness. In the present invention, a side surface that is not used for shaping the fabric may be further provided at the lower portion of the side surface. Good.
In the present invention, this side surface is referred to as a lower side surface.

Since the lower side surface is not directly used for shaping the pizza dough of the present invention, its shape is not particularly limited.
When the lower side surface is provided, a holding portion can be provided on the side surface so that the dough shaping process is further facilitated.
Examples of the holding part include a handle, a hook, and a flange.

The holding part is preferably high enough to allow a finger to enter between the workbench and the holding part, and the bottom of the holding part is preferably about 20 mm to 40 mm from the bottom of the pizza dough shaping tool.
One or a plurality of the holding units may be provided.
The example which provided the handle 6 in the position which the side surface opposes is shown in FIG.
2A is a front view, and FIG. 2B is a perspective view.
FIG. 3 shows an example in which the flange 7 is attached at a low position and the peripheral edge is raised.
3A is a front view, and FIG. 3B is a perspective view.

The bottom surface 4 is preferably flat so as to be stable in the dough shaping process.
The bottom surface may be formed by the peripheral edge of the side surface 3 (or the lower side surface 5 when the lower side surface is provided) and may be an opening without providing the bottom surface.
Further, as shown in FIG. 4, a concave portion 8 having a circular cross section is provided on the axis of the bottom surface 4, and a convex portion 9 having a circular cross section is provided on a work table that uses the pizza shaping tool. The fabric shaping process can be further facilitated by pivoting in the horizontal direction.
The size of the bottom surface is not particularly limited as long as it is a size capable of forming the side surface of the present invention, but is about 270 to 400 mm in diameter.

  The material constituting the pizza shaping tool of the present invention is not particularly limited as long as it is strong and hygienic material when spreading and shaping pizza dough, and uses metal such as iron, stainless steel, aluminum, reinforced plastic, etc. can do.

Next, the pizza dough shaping method of the present invention will be described.
The raw material of the pizza dough to be shaped in the present invention is not particularly limited, and conventionally known raw materials can be used.
Moreover, the method of kneading pizza dough into a lump and fermenting is not particularly limited, and a conventionally known method can be used.
For example, starch, fats and oils, thickeners, emulsifiers, pigments, fragrances and the like are added to wheat flour as necessary as yeast, salt, and auxiliary materials, and kneaded by a mixer or manual work to prepare a dough mass and ferment.
The hardness of the dough can be adjusted by the amount of water added, and is usually 45 to 70 parts by mass with respect to 100 parts by mass of the whole formulation.
A chemical expansion agent such as baking powder can be used instead of yeast.
In this case, there is no need for a fermentation process.
Moreover, the dough which does not use expansion agents, such as a yeast and a chemical expansion agent, may be sufficient.
You may use mixed powder for preparation of pizza dough, or you can use frozen pizza dough after thawing.

The kneading method may be manual work, and a mixer such as a spiral mixer or a double arm mixer can be used.
When using the mixer, the mixing time is about 2 to 4 minutes for the low speed and about 4 to 6 minutes for the medium and high speed.
The fermentation time is, for example, about 10 minutes to 30 minutes at 25 ° C.
The dough mass is divided into the amount necessary for one pizza stand and further fermented.
The amount of dough is not particularly limited, but is usually about 150 to 400 g.
The fermentation time is, for example, about 1 to 8 hours at 25 ° C.

The process of shaping the fermented dough into a pizza table is shown in FIG.
Place the pizza lump 10 with flour on the surface on the top surface 1 of the pizza dough shaping tool.
The pizza lump is shaped by extending along the side surface 3 so that the upper surface and upper side surface are thin along the side surface and thicker toward the lower side surface.
In the present invention, since it extends from top to bottom along the side surface, gravity can be used efficiently, and the extension can be performed easily.
The thickness of the dough is about 3 to 5 mm at the upper surface 11, about 3 to 5 mm at the upper side surface 12, and about 7 to 10 mm at the lower peripheral edge portion 13.

The above-mentioned extended dough is transferred to a flat plate and shaped into a pizza table.
There are two methods of transferring: a method of peeling from a pizza dough shaping tool, and a method of inverting the pizza dough shaping tool and dropping the pizza dough on a flat plate.
When the pizza dough shaping tool is inverted, the work is further facilitated by using the holding portion on the lower side surface.

The pizza dough 14 transferred to the flat plate is further extended and shaped into a disk shape.
If necessary, the circumference can be raised to form a Neapolitan pizza stand.
The thickness of the dough 15 shaped into a disk shape is not particularly limited, but is about 1 to 2 mm at the central portion 16 and about 3 to 5 mm at the peripheral portion.

The usage method of the said pizza stand is not specifically limited, It can be used similarly to a normal pizza stand.
The pizza stand can be stored refrigerated or frozen.

Hereinafter, the present invention will be specifically described by way of examples.
A dough mass was prepared with 100 parts by weight of flour, 2.5 parts by weight of salt, 0.3 parts by weight of yeast, and 65 parts by weight of water. The fermentation was performed at 25 ° C. for 10 minutes, and the dough mass was divided into 200 g. Furthermore, 25 degree C fermentation was taken for 4 hours.
The pizza lump was placed on the upper surface of the pizza dough shaping tool, and shaped so that the upper surface was 3 mm, the upper side was 3 mm, and the lower side was 7 mm along the side of the pizza dough shaping tool.
The shaped pizza dough was inverted with a pizza dough shaping tool, transferred to a flat plate, and further spread to prepare a pizza stand having a diameter of 280 mm.
The thickness of the center part of the pizza stand was 1.5 mm, and the thickness of the peripheral part was 3.8 mm.
Tomato sauce was applied to the pizza table, cheese was placed, and the pizza was obtained by baking at 400 ° C. for 2 minutes in an oven.
When the pizza was eaten, the pizza stand was crispy and very good texture.

It is a figure which shows embodiment of the pizza shaping tool of this invention. (A) is a top view. (B) is a front view. It is a figure which shows other embodiment of the pizza shaping tool of this invention. (A) is a front view. (B) is a perspective view. It is a figure which shows other embodiment of the pizza shaping tool of this invention. (A) is a front view. (B) is a perspective view. It is a longitudinal cross-sectional view along the axial direction which shows other embodiment of the pizza shaping tool of this invention. It is a figure which shows the shaping process of the dough using the pizza shaping tool of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Upper surface 2 Upper surface peripheral part 3 Side surface 4 Bottom surface 5 Lower side surface 6 Handle 7 Flange 10 Pizza dough lump

Claims (3)

  In the pizza dough shaping method, the area of the horizontal cross section formed by the side faces increases continuously as the cross-sectional position moves from the top surface to the bottom surface of the substantially flat top surface and the cross-section of the kneaded dough that has become a lump A method for shaping pizza dough, comprising a step of shaping the upper surface and the upper side of the pizza dough shaping tool having a curved side surface thinly along the upper surface and the side surface, and thickening toward the lower side of the side.   A pizza dough shaping tool having a substantially flat top surface having a substantially circular shape and a curved side surface in which the area of a horizontal cross section formed by the side surface continuously increases as the cross-sectional position moves from the top surface to the bottom surface. The pizza dough shaping tool according to claim 2, further comprising a holding portion on a lower side surface.

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