JPS5915605B2 - How to make pizza dough - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for manufacturing pizza dough.

Conventional pizza dough manufacturing methods include, for example, prefermenting dry yeast and mixing it with pizza dough ingredients such as flour, sugar, salt, and eggs, along with water and salad oil, until the dough is as hard as an earlobe. It is manufactured by kneading it until it is thick, then fermenting it as a solid mass, removing the gas that remains inside, dividing it into pieces, and pressing it into discs several thick.

However, such a production method has drawbacks such as requiring time for fermentation, making production cumbersome and difficult to handle, and limiting its uses.

The purpose of the present invention is to eliminate such drawbacks. For example, a powdered pizza dough material mainly composed of wheat flour, powdered seasoning corn powder, and yeast is mixed in a ratio of about 1.2 parts water to about 1 kg. In addition, it is characterized by thoroughly melting it into a fluid state, pouring the solution into a heated shallow container, and sweeping the top surface with a brush until the solution is dry.

The solution produced by adding water to the powdered pizza dough material has relatively high fluidity, and an appropriate amount of the solution, for example 70 g, is poured into a container, which is housed in a housing 1 equipped with a heater inside as shown in the figure. A container 2 having a shallow and substantially uniform depth is used, and the container poured into the container is heated from its underside.

During this heating, bubbles erupt from within the solution to its upper surface;
Sweep this with a brush so that the top surface is flat and let it dry.

In this case, if necessary, pizza sauce spices may be applied to the top surface and then wiped off with a brush.

When the bubbles stop forming from the solution, the solution is heated and dried in the container for a while, or a shallow dish-shaped lid 5 of a lid tube 4 having a heater installed on the illustrated casing 1 with a hinge 3 that can be freely opened and closed is placed. After being covered in a container 2 and dried, it is taken out as pizza dough.

The pizza dough thus obtained is packaged after it has cooled and can withstand long-term storage at temperatures below 10° C., and is elastic and easy to handle.

According to the present invention, unlike conventional pizza dough, there is no trouble in shaping the dough, the thickness can be easily adjusted, and since the dough material is dissolved in a highly fluid solution, there is no need to knead the dough as in the past. During heating and drying, the yeast ferments while sweeping the top surface with a brush to prevent the formation of air bubbles. During this time, you can also sprinkle spices on the surface of the dough. Since fermentation and baking can be done, it is easy to manufacture and produces products of uniform quality.

This dough is not only for the purpose of eating by placing ingredients and cheese on a flat dough like a commercially available pizza but also by placing appropriate ingredients and cheese on top of the dough, for example.
It has a wide range of uses, such as being able to wrap it in a chive and frying it in the oven or on an oiled grill, or making it into a spring roll-like shape.

In addition, if the dough is made using the present method, for example, 70 g of wheat flour, 31 corn powder, and a few spices are dissolved in 120 g of water to make the dough into a fluid state, it can also be used as taco dough (tortilla) for Mexican cuisine.

[Brief explanation of the drawing]

The drawing is a perspective view showing an example of a container used in the manufacturing process of the present invention. 1... Housing equipped with a heater, 2...
container.

Claims (1)

[Claims] 1 Add water to a powdered pizza dough material made mainly of wheat flour and powdered seasonings and stir to form a fluid solution, pour the solution into a heated shallow container, and keep the top surface of the solution dry until it dries. A method of manufacturing pizza dough characterized by sweeping with a brush.