Energy-saving pan pizza with shortened preparation time

Abstract

Pizza dough, characterized in that it contains a special recipe with quick-rising dough, which allows preparation without rising time and thus shortens the overall preparation time.

Description

Technical Field:The present invention relates to the preparation of pizzas, in particular to an energy-saving method for the production of a closed pan pizza.Prior Art:Conventional pizzas are baked in the oven, which requires a long baking time and a high energy consumption. There is therefore a need for a method that shortens the preparation time and reduces the energy consumption.Technical Problem:The technical problem is to produce pizza that can be prepared in a short time, thereby consuming less energy than conventional oven pizzas.Solution of the Invention:The invention solves this problem by a special quick-ripening dough formulation and a double-sided frying method. This method enables the production of a crisp, closed pizza without an oven in less than 10 minutes.Technical Innovation and Advantages:1. No oven is necessary: energy saving of up to 70% compared to oven pizzas. 2. shortened preparation time: ready in less than 10 minutes. 3. optimized dough without walking time: Immediately usable. 4. double-sided frying method: crisp crust with uniform browning. 5. versatile application: Ideal for fast meals, camping or households without oven.Summary:The invention describes a method for making a closed pan pizza that combines a fast dough preparation without walking time, an energy saving pan preparation, and a special frying method. The pizza can be made in less than 10 minutes and saves considerable amounts of energy compared to a conventional oven pizza. The innovation lies in particular in the combination of fast-ripening dough, double-sided frying and use of a closed format which enables efficient cooking without an oven.Ingredients for the dough (for 1 closed pizza):With yeast (alternatively with soda or baking powder):• 200 g of flour (wheat, dinkel or other flours)• 120 ml of warm water (about 40° C.)• 1 TL dry yeast (alternatively 1 TL soda or 1 TL baking powder)• 1 / 2 TL salt• 1 EL olive oil (or other oil of choice)• 1 TL sugar (optional, to support yeast and to better loosen dough)With Soda:• 200 g of flour (wheat, dinkel or other flours)• 120 ml of water• 1 TL of soda• 1 / 2 TL salt• 1 EL olive oil (or other oil of choice)• 1 TL sugar (optional)With baking powder:• 200 g of flour (wheat, dinkel or other flours)• 120 ml of water• 1 TL baking powder• 1 / 2 TL salt• 1 EL olive oil (or other oil of choice)• 1 TL sugar (optional)Ingredients for filling:• 100 g of grated cheese (e.g. mozzarella or a mixture of different types of cheese)• 50 g tomato sauce• Deposit of choice (e.g. ham, vegetables, fungi) Tap: Toppings containing too much liquid (e.g. fresh tomatoes) should be drained off beforehand in order not to soften the dough.Preparation: 1. mix the dough ingredients in a bowl and knead them into a smooth dough. Should the dough be too dry, slightly more water will be added as needed until elastic consistency is achieved. 2. divide the dough into two pieces of equal size and thin-roll each piece. 3. placing a dough sheet in a slightly oiled cold pan. 4. The dough plate is covered with tomato sauce, grated cheese and the desired topping. 5. placing the second dough sheet thereon and closing the edges well to form a closed pizza. 6.Heat the pan to moderate heat and bake the pizza for about 4-5 minutes until the bottom is golden brown. 7. the pizza gently turns and gravitates another 4-5 minutes to a brown brown, until both sides are crisp.Variations for Different Pizza Sizes:• Small pan (20 cm diameter): Divide the amount of ingredients into half.• Large pan (30 cm diameter): Double the amount of ingredients.Industrial Production Method: 1. dough Preparation: The dough ingredients are blended in large blenders and kneaded to a smooth dough. 2. dough portioning: The dough is divided into equal portions and mechanically rolled into thin dough sheets. 3. First dough sheet: A dough sheet is placed on a slightly oiled conveyor belt. 4. filling: The dough plate is automatically covered with tomato sauce, cheese and the desired topping. 5. second dough sheet: A second dough sheet is laid thereon and the edges are machine sealed. 6.Packaging: The ready prepared pizza is removed from the conveyor and packaged for sale.This method enables a fast and efficient industrial production of ladle pizzas in large quantities, wherein the energy consumption is significantly reduced compared to conventional kiln pizzas. The end customers gravitate the pizza at home itself.

Claims

Pizza dough, characterized in that it contains a special formulation with fast-ripening dough, which enables a preparation without walking time and thus shortens the total preparation time.Pizza dough, characterized in that it consists of a mixture of flour (wheat, dinkel or other flours), water, salt and a leavener (yeast, soda or baking powder), said leavener allowing rapid ripening of the dough.Pizza dough characterized in that it contains olive oil or another oil to improve the elasticity and taste of the dough.Pizza dough, characterized in that it is divided into two pieces of equal size and rolled out thinly to allow a closed pan pizza.Pizza dough, characterized in that it is suitable for preparation in different pan sizes, the amount of ingredients being adjusted accordingly.Pizza dough, characterized in that it is suitable for industrial production, wherein the dough ingredients are mixed in large mixing machines and rolled out into thin dough sheets, which are then filled and sealed mechanically.Pizza dough, characterized in that it obtains a crisp crust with uniform browning by a double-sided frying process.Pizza dough, characterized in that it allows a versatile application by being suitable for fast meals, camping or households without oven.Pizza dough, characterized in that it allows efficient cooking without an oven through the combination of fast-ripening dough and a closed format.Pizza dough, characterized in that it is suitable for preparation in a food machine, wherein the dough ingredients are machine-blended and rolled out into thin dough sheets, which are then filled and sealed.

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