Method of producing a pizza

The invention relates to a method for producing pizzas.

Industrially produced pizzas have the disadvantage that they do not match the pizzas produced in the oven with an open flame, in particular in their taste, but rather drop slightly in relation to these in the taste experience.

Methods are already known in which flame-baked baking chambers are used for the production of foods in industrial large-scale processes, for example from DE-AS 28 23 865 and DE-AS 26 20 109. However, these methods were used only in the production of Waffein, wherein Waffelteig is in at least closed in the lower part containers.

From US-PS-4,381,317 and US-PS-4,569,851 it is known to produce pizzas in a closed oven.

The object of the invention is to provide a process for the production of pizzas which, despite industrial production, correspond to the pizzas prepared in the brick oven with an open flame.

This object is achieved in that

a) the ready-to-bake pizzas are passed by flames produced by open flame which are directed at least from below onto the pizzas,

b) the pizzas are then ready-baked and

c) the pizzas are occupied.

In the invention, the pizzas, if passed through the flame oven station, may already be pre-baked.

In the method according to the invention, the flames are open and burn in an open space. This is a significant difference to the ovens, which are known from the two US patents mentioned above and in which the flames are not directly directed to the pizzas.

An advantage of the method according to the invention is that it is possible to bring very intense heat in a very short time to the pizzas. The flames are controlled so that the tips of the flames just stroke the pizza top. The special position of the flame tips to the pizza a special flavor is achieved without the bottom of the pizza is dried out.

In contrast, the pizzas would gratinate and dry out, if one would apply this technique in the methods according to said US patents. The fact that in the invention open flames burn in an open space, the heat developed can very quickly pull up, thereby drying out the pizza crusts is avoided.

Preferred and advantageous embodiments of the method according to the invention are the subject of the dependent claims.

Pizza dough is prepared and shaped in the usual way and optionally with predetermined ingredients, such as Tomato paste, cheese, etc., partially occupied. Then it is pre-baked in a first oven, which may also be part of a multi-part oven. The crucial part of the method according to the invention is that the pre-baked dough is now guided by a second oven or a second oven part with the aid of flame-permeable conveying means, such as steel strips, steel mesh or the like. This second oven is heated by an open fire, with the flames directed from below directly onto the pre-baked dough. Preferably, this is done by the flames emerging from nozzles which are adjustable both in their inclination and in their flame outlet openings.

In one embodiment of the method according to the invention, the procedure is such that, in addition to the flames directed from below onto the pizzas, flames are also directed from the side onto the pizzas.

The flame developing open fire can be generated by gas, gaseous, solid or liquid fuels, for example, by charcoal, as far as it is food safe fuels.

After passing through the second oven part, the so-called flame oven, the product is finished in another conventional oven or oven.

At the step closes the occupation of the pizza with the usual pad material, such as tomato paste, cheese, ham, salami od.dgi. Depending on the type of pizza, it can also be a partial document. Thereafter, the overcill of the pizza and possibly the end documents.

In one embodiment, the overgrill of the pizzas may be omitted, so that the above-described partial occupancy is the final occupancy. Even the pre-baking of pizza dough can be omitted.