NL8502044A - PIZZA SOIL AND METHOD FOR MANUFACTURING IT. - Google Patents

Description

VO 7277

Pizza base and method for its manufacture.

Until now it was customary to give a pizza base a structure with the coarsest pores. It was also desirable to design this soil so that it had a croquant surface condition.

The invention now provides an industrially manufactured pizza base, which has only a small crumb structure, comparable to the structure of noodle dough, which, as is known, has no coarse pores, but very fine pores, or with a kind of sticky structure, which corresponds approximately to the structure of un leavened yeast dough.

This means that according to the invention the pizza base has a substantially juicier effect than the corresponding products hitherto on the market and that it comes extremely close to a base freshly produced in a pizzeria.

The pizza base according to the invention is manufactured according to a recipe known per se (fat content at least 2%, flour, water, sugar, yeast and salt). Decisive in this case is less the recipe than the surprisingly found method for the manufacture of such a bottom.

The pizza base is rolled out and cut out to an appropriate size or pre-pressed into a mold, then subjected to a special fermentation. The fermentation cabinet must be set at a temperature range of 30-41 ° C, with a relative humidity of 65-72% prevailing. The still raw pizza crust remains in the fermentation cabinet for 25-35 minutes.

There are then two options for achieving the desired product: 1. The pre-fermented dough can be pressed immediately after fermentation, but even before baking, with a pressure of at least 1.3 kN.

2. The pizza base is only compressed after baking - this takes place at a temperature between 225-400 ° C and a baking time of 1-3 minutes, depending on the temperature setting - with a pressure of at least 1.3 kN.

In both alternatives, the pizza base at a given diameter, which, of course, corresponds to that of the press form, is of approximately 8502044

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-2- spring 180-250 mm and a bottom weight of 110-190 g to 2.8-5 mm compressed, so that according to possibility 1 the pore image created during fermentation is destroyed and cannot be reformed in subsequent firing, or according to possibility 2 the pores formed by the pre-baking in the still warm moist dough are compressed such that the structure described above is created.

The bottom is then baked or, when proceeding according to option 2, is practically ready for consumption.

850204 4

Claims (6)

Yeast dough pizza base with a fat content of at least 2%, characterized in that the bottom has only a small crumb structure, comparable to the structure of noodle dough (soggy structure, corresponding to that of un leavened yeast dough). Method for the production of the pizza base according to claim 1, characterized in that the dough is subjected to a special fermentation, consisting in that the bottom remains in the fermentation cabinet at a temperature of 30-41 ° C for 25-35 minutes at a relative humidity of 65-72%. Method according to claim 2, characterized in that the dough is subjected to a pressure of 1.3 kN after fermentation. Method according to claim 2, characterized in that the baking obtained by baking the fermented dough is subjected to a pressing pressure of at least 1.3 kN. Method according to claim 2 and one of claims 3 or 4, characterized in that the baking takes place at a temperature between 225 and 400 ° C with a baking time of 1-3 minutes. 6. Method according to claims 2 and 5 and one of claims 3 or 4, characterized in that the fermented dough or the baking at a given diameter (compression mold) of 180-250 mm and a bottom weight of 110-190 g 2.8-5 mm is compressed. 8502 04 4