Baking pan and base plate with integrated grooves for holding, for example, soda water to keep pizza edges and bases moist during baking.

Abstract

Baking pan or baking tray for baking pizza, comprising: - base with at least one wide groove for holding water or carbonated water. -Groove(s) arranged so that the pizza edge during the Baking is done by placing the dough over the groove and generating steam that moistens the dough. -Grooves are additionally distributed across the entire base surface so that steam and moisture are evenly distributed throughout the pizza. They are positioned so that the pizza crust remains above the groove during baking.

Description

[0001] With conventional frozen or fresh pizzas, the edges often become hard and dry during baking because water evaporates quickly from the dough, especially around the edges. Conventional baking pans don't specifically address this moisture issue.

[0002] The present invention provides a baking pan or baking plate that selectively generates steam during baking, so that the edge remains elastic without the base losing its crispness.

[0003] The mold has at least one wide groove that is filled with water or carbonated water. The groove(s) are positioned so that the pizza crust rests over the groove. Additionally, grooves of varying widths and depths are distributed across the entire base to ensure that steam and moisture are evenly distributed under the pizza. Optionally, the surface of the pizza can be sprayed with sparkling water before or during baking to further lighten the dough. Advantages: -Elastic edge instead of hard -The crispy base is retained -Material-independent (silicone, aluminum, ceramic, Teflon coating, pizza stone) -Groof over edge and bottom -even moisture -Flexible shape design: round or square possible

Claims

[1] Baking tray or baking plate for baking pizza, comprising: - base with at least one wide groove for receiving water or carbonated water. -Groove(s) arranged so that the pizza edge during the Baking is done by placing the dough over the groove and generating steam that moistens the dough. -Grooves are additionally distributed across the entire base surface so that steam and moisture are evenly distributed throughout the pizza. They are positioned so that the pizza crust remains above the groove during baking. [2] Baking pan according to claim 1, wherein the material is flexible silicone, heat-resistant and non-stick coated. [3] Baking pan according to claim 1, wherein the material is aluminium, preferably anodized or coated. [4] Baking pan according to claim 1, wherein the material is ceramic. [5] Baking pan according to claim 1, wherein the surface is provided with Teflon or a similar non-stick coating. [6] Baking plate according to claim 1, wherein the material is natural stone or pizza stone, round or square. [7] Baking pan / plate according to one of the preceding claims, wherein the groove(s) are connected to each other in a channel-like manner so that water / steam is distributed evenly. [8] Baking pan / plate according to one of the preceding claims, wherein the width of the groove(s) is at least twice that of a conventional groove. [9] Baking pan / plate according to one of the preceding claims, wherein the groove(s) advantageously run in a circular, angular or adapted arrangement including the base and edge area. [10] Baking pan / plate according to one of the claims, wherein the surface of the pizza can additionally be sprayed with carbonated water. [11] All embodiments of the baking pan or baking plate mentioned in the preceding claims, including silicone, aluminium, Teflon coating or pizza stone, can be round or square, the groove arrangement optionally remaining distributed over the base and rim. [12] Baking tray / plate with a hole for inserting a hose for refilling liquid. Instead of the hole for the hose, a short filling nozzle can also be provided, onto which the hose is simply attached. [13] Baking pan / plate according to any one of the preceding claims, characterized by , that the grooves in the baking pan are arranged in an arbitrarily spiral shape, with an island advantageously remaining in the middle, from where the spiral grooves extend to the edge, which is completely cleared out to a width of approximately 30 mm in order to optimally supply the protruding pizza edge with moisture.