Method for manufacturing premium wood-fired pizza dough using extra virgin olive oil post-application oil film coating technique

Abstract

A method for manufacturing oven pizza dough according to one embodiment of the present disclosure comprises: a step of introducing 58 to 62 parts by weight of cooling water at 2°C to 4°C, 1.0 to 2.0 parts by weight of fresh yeast, and 1.5 to 1.8 parts by weight of sea salt into a spiral mixer based on 100 parts by weight of fine strong flour having a particle size of 200 to 300 mesh and a protein content of 12.5% ​​to 13.5%, and mixing using a spiral hook at low speed for 3 minutes and at high speed for 5 minutes until immediately after a clean-up step in which the dough is completely separated from the inner wall of the mixing container and becomes a single mass; A step of adding 1.0 to 1.5 parts by weight of extra virgin olive oil with an acidity of 0.8% or less to the dough in which the first mixing is completed and the gluten network is maximally formed, and performing a second mixing for 2 to 3 minutes at a rotational speed reduced to 30% to 40% of the high-speed rotational speed of the first mixing, wherein the olive oil is penetrated between the fine flour particles while maintaining the formed gluten skeleton to form a hydrophobic oil film that surrounds the surface of the gluten strands; A method for manufacturing oven pizza dough, comprising the step of low-temperature aging the above-mentioned dough with the formed oil film at 4°C for 24 hours, forming a porosity of 3% to 5% to induce moisture drainage from the bottom of the dough, and then pre-baking by heating for 70 to 90 seconds under differential heating conditions of an upper temperature of 450°C to 480°C and a lower temperature of 350°C to 380°C in an oven equipped with a bottom plate made of porous basalt material having a far-infrared radiation emissivity of 0.92 to 0.94 under high temperature conditions of 400°C.

Description

Technology Field

[0001] The present disclosure relates to a method for manufacturing premium wood-fired pizza dough using a post-addition oil film coating method with extra virgin olive oil. More specifically, it relates to a method that suppresses moisture evaporation and restores a chewy texture as if freshly baked even when reheated by adding extra virgin olive oil immediately after the gluten network is completed to coat a hydrophobic oil film on the surface of the gluten membrane, and achieves the highest quality with a crispy exterior and a moist interior while cooking the dough uniformly to the inside through far-infrared radiation using 300 mesh fine flour and a porous basalt base plate with controlled porosity. Background Technology

[0002] The conventional method of making pizza dough typically involves adding flour, purified water, and fat simultaneously at the beginning of the mixing process to form the dough. This method is relatively simple in its manufacturing process and involves completing the dough by simply heating it in an oven equipped with a standard ceramic or metal bottom plate. This traditional manufacturing method has been widely used for a long time and possesses characteristics suitable for mass production and commercial use.

[0003] However, this manufacturing method has several drawbacks. The process of adding oil during the initial mixing stage can interfere with gluten formation, thereby reducing the chewy texture of the dough. This directly affects the quality of the pizza dough, and in particular, excessive moisture evaporation during distribution and reheating after baking causes the dough to become dry and stale. These issues act as major factors that can lower consumer satisfaction when consuming pizza.

[0004] In addition, the bottom plates of commonly used ovens have the disadvantage of low moisture wicking and heat transfer efficiency, causing the bottom surface of the dough to become soggy or cook unevenly. This negatively affects the overall quality and taste of the pizza dough and acts as a significant problem, especially when the texture of the bottom surface is important. These limitations are pointed out as structural issues inherent in existing manufacturing methods that require improvement. The problem to be solved

[0005] The purpose of the present disclosure is to provide a method for manufacturing a premium wood-fired pizza dough using an extra virgin olive oil post-addition oil film coating method, which suppresses moisture evaporation and maintains a fresh texture even when reheated by coating with an oil film using extra virgin olive oil after forming a gluten network, and achieves uniform cooking and the highest quality by utilizing fine flour and a porous bottom plate.

[0006] However, the problems to be solved in this disclosure are not limited to those mentioned above, and may be determined in various ways without departing from the spirit and scope of this disclosure. means of solving the problem

[0007] In one embodiment of the disclosure, a method for manufacturing oven pizza dough may be provided. The above method for manufacturing oven-baked pizza dough comprises the following steps: based on 100 parts by weight of fine strong flour having a particle size of 200 to 300 mesh and a protein content of 12.5% ​​to 13.5%, adding 58 to 62 parts by weight of cooling water at 2°C to 4°C, 1.0 to 2.0 parts by weight of fresh yeast, and 1.5 to 1.8 parts by weight of sea salt to a spiral mixer; mixing using a spiral hook at low speed for 3 minutes and at high speed for 5 minutes until immediately after the cleanup stage, where the dough is completely separated from the inner wall of the mixing container and becomes a single mass; adding 1.0 to 1.5 parts by weight of extra virgin olive oil with an acidity of 0.8% or less to the dough where the first mixing is completed and the gluten network is maximally formed; and mixing for 2 minutes at a rotation speed reduced to 30% to 40% of the high-speed rotation speed of the first mixing. The method may include a step of performing a second mixing for 3 minutes, while maintaining the formed gluten framework, infiltrating olive oil between fine flour particles to form a hydrophobic oil film that surrounds the surface of the gluten strands, and then, after low-temperature aging of the dough with the formed oil film at 4°C for 24 hours, forming a porosity of 3% to 5% to induce moisture release from the bottom of the dough, and then, at a high temperature of 400°C, heating for 70 to 90 seconds under differential heating conditions of an upper temperature of 450°C to 480°C and a lower temperature of 350°C to 380°C in a furnace equipped with a bottom plate made of porous basalt material having a far-infrared radiation emissivity of 0.92 to 0.94.

[0008] In one embodiment of the present disclosure, the method for making oven pizza dough may include water purified to a hardness of 120 to 150 ppm and a pH of 6.8 to 7.2 in order to strengthen the binding force of the gluten network and optimize the activity of yeast.

[0009] In one embodiment of the present disclosure, the dough that has been aged at low temperature has a specific gravity in the range of 0.7 to 0.8 due to carbon dioxide capture by yeast fermentation, and the extensibility, which indicates the length until the dough is pulled and breaks, may be 15 cm to 20 cm.

[0010] In one embodiment of the present disclosure, the dough may be formed such that the thickness of the center of the dough is thinned to 3 mm to 5 mm and the thickness of the edge is maintained at 15 mm to 20 mm in order to induce swelling of the edges by high heat circulation inside the oven.

[0011] In one embodiment of the present disclosure, the pre-baked dough may be packaged using a modified atmosphere (MAP) method in which a mixed gas of 70 to 80 volume% nitrogen (N2) and 20 to 30 volume% carbon dioxide (CO2) is injected to inhibit microbial growth and prevent oxidation.

[0012] In one embodiment of the present disclosure, the sleep inertia index may be used as an input variable to determine whether, when, or with what intensity sleep improvement content, post-waking activity recommendations, or attention-raising notifications are provided to the user. Effects of the invention

[0013] According to one embodiment of the present disclosure, by adding extra virgin olive oil immediately after the gluten network is completed to form a hydrophobic oil film on the surface of the gluten strands, moisture evaporation is suppressed and a chewy texture as if freshly baked can be restored even upon reheating. According to one embodiment of the present disclosure, by using a porous basalt base plate with controlled porosity and heating the dough through far-infrared radiation, the best quality can be achieved where the dough is cooked uniformly to the inside while being crispy on the outside and moist on the inside. In addition, the uniformity and quality of the dough can be improved by using 300 mesh fine flour.

[0014] According to one embodiment of the present disclosure, by using purified water optimized to a hardness of 120 to 150 ppm and a pH of 6.8 to 7.2, the activity of yeast in the dough can be maximized and the binding strength of the gluten network strengthened, thereby increasing the elasticity and stability of the dough.

[0015] According to one embodiment of the present disclosure, by controlling the specific gravity of the dough after aging to 0.7 to 0.8 and the extensibility to 15 cm to 20 cm, tearing during molding is prevented and an optimal porous structure is formed when baked, thereby providing a soft yet chewy texture.

[0016] According to one embodiment of the present disclosure, by differentially shaping the thickness ratio of the center and edge of the dough to 3 mm to 5 mm versus 15 mm to 20 mm, heat circulation inside the oven is induced, thereby enabling the appearance and texture of an authentic Neapolitan pizza in which the edges puff up richly and the center is cooked evenly.

[0017] According to one embodiment of the present disclosure, by applying a modified atmosphere (MAP) packaging method that injects a mixed gas of 70 to 80 volume% nitrogen and 20 to 30 volume% carbon dioxide, microbial growth and oxidation are effectively suppressed, thereby maintaining the freshness and quality of freshly baked dough for a long period of time even during room temperature or refrigerated distribution.

[0018] The effects obtainable from the present disclosure are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art to which the present disclosure belongs from the description below. Brief explanation of the drawing

[0019] FIG. 1 is an overall process flow diagram of a method for manufacturing oven pizza dough using an extra virgin olive oil post-addition oil film coating method according to one embodiment of the present invention. Figure 2 is a schematic diagram of the microstructure showing the difference in the gluten network and oil film formation structure according to the general simultaneous addition method (a) and the post-addition method of the present invention (b). FIG. 3 is a cross-sectional conceptual diagram illustrating the principle of moisture discharge through the pores and far-infrared deep heating of a porous basalt furnace according to one embodiment of the present invention. FIG. 4 is a cross-sectional view showing the thickness ratio of the center and the edge of a pizza dough and the pore structure, completed according to the manufacturing method of the present invention. Specific details for implementing the invention

[0020] The embodiments of this document and the terms used therein are not intended to limit the technical features described in this document to specific embodiments, and should be understood to include various modifications, equivalents, or substitutions of said embodiments. In connection with the description of the drawings, similar reference numerals may be used for similar or related components. The singular form of a noun corresponding to an item may include one or more of said items unless the relevant context clearly indicates otherwise. In this document, phrases such as "A or B," "at least one of A and B," "at least one of A or B," "A, B or C," "at least one of A, B and C," and "at least one of A, B, or C" may each include any one of the items listed together in the corresponding phrase, or all possible combinations thereof. Terms such as "first," "second," or "first" or "second" may be used simply to distinguish said components from other said components and do not limit said components in any other aspect (e.g., importance or order).

[0021] According to one embodiment, each component (e.g., module or program) of the components described above may include a singular or multiple entities, and some of the multiple entities may be separated and placed in other components.

[0022] Fine Strong Flour refers to high-protein flour that has a particle size of 200 to 300 mesh, which is finer than regular flour, and contains 12.5 to 13.5% of protein, which is the main component of gluten formation. This is a raw material selected to help the added olive oil penetrate uniformly between the particles and to form a dense gluten structure, thereby improving the elasticity and texture of the dough.

[0023] Cooling water refers to mixing water cooled to 2°C to 4°C to prevent the dough temperature from rising rapidly due to frictional heat during the mixing process. This is an essential element for inhibiting yeast over-fermentation before gluten formation and for controlling the final temperature of the dough to ensure optimal physical properties.

[0024] Hardness may refer to a value obtained by converting the total amount of calcium (Ca) and magnesium (Mg) dissolved in water into a calcium carbonate (CaCO3) concentration. The hardness of 120 to 150 ppm defined in the present invention refers to the optimal range in which mineral components help bind gluten proteins to provide elasticity and serve as food for yeast to aid in fermentation activity.

[0025] A spiral mixer refers to a mixing device in which a spiral hook rotates to gently stretch and mix the dough without tearing it along the gluten grain. This equipment is used to effectively develop the gluten network while maintaining a low temperature of the dough.

[0026] The clean-up stage may refer to the point in the early stages of mixing when the ingredients are hydrated and clump together into a single mass, causing the inner wall of the mixing bowl to become clean. In the present invention, it is defined as a process reference point for ending the first mixing and adding olive oil.

[0027] The gluten network refers to a three-dimensional network structure formed when the gliadin and glutenin proteins of wheat flour combine with water. It acts as a framework that traps carbon dioxide to make the dough rise and provides a chewy texture.

[0028] Extra Virgin Olive Oil refers to the highest quality oil obtained from the first pressing of olive fruits, with an acidity of 0.8% or less. It is not merely a fat, but is used as a functional coating agent that enhances the flavor of dough, provides antioxidants, and coats the gluten membrane.

[0029] A hydrophobic oil film refers to a fine oil coating layer physically formed on the surface of gluten strands by adding olive oil and mixing at a low speed after the gluten skeleton has been formed. This is a key technological component that utilizes the property of not mixing with water (hydrophilicity) to suppress moisture evaporation inside the dough and restore the texture upon reheating.

[0030] Retarding may refer to a process of storing dough in a low-temperature environment of 4°C for 24 hours to slow down yeast activity, generate flavor components such as organic acids and alcohol, and relax internal stress of the dough to ensure extensibility.

[0031] A porous basalt hearth may refer to a hearth floor made of natural volcanic stone containing 3% to 5% naturally formed pores. These pores release moisture from the underside of the dough to prevent dampness and act as a medium to rapidly transfer heat to the core of the dough by emitting far-infrared rays with high emissivity.

[0032] Par-baking refers to a process in which the dough is not fully baked but cooked to about 70–80% doneness to fix the structure and crumb, after which heating is stopped. This is a preliminary baking step designed to ensure that when the consumer reheats it, it is not overcooked and is finished in a freshly baked state.

[0033] Air blast refers to a rapid cooling method that lowers the product temperature in a short period of time by spraying sub-zero cold air onto the dough at a high speed of 5 m / s or more. This is a means to maintain the quality of freshly baked goods by rapidly passing through the temperature range where starch aging occurs most rapidly.

[0034] Specific gravity may refer to the ratio of the weight of the dough to the weight of the same volume of water. In the present invention, a specific gravity of 0.7 to 0.8 is an indicator representing an optimal fermentation state in which fermentation gas is properly trapped inside the dough, resulting in a fluffy and light texture when baked.

[0035] Modified Atmosphere Packaging (MAP) refers to a packaging technology that removes air from inside the packaging and fills it with a mixture of nitrogen (N2) and carbon dioxide (CO2) in a predetermined ratio (7:3 or 8:2). This is a packaging method that extends the shelf life by inhibiting the growth of microorganisms and the oxidation of dough without the need for preservatives.

[0036] Hereinafter, the ‘method for manufacturing high-quality pizza dough using an extra virgin olive oil post-addition oil film coating method and a porous basalt oven’ according to a preferred embodiment of the present invention will be described in detail for each process step.

[0037] This embodiment is characterized by introducing a two-stage mixing process in which oil is added after the gluten network is formed in order to solve the problems of gluten formation inhibition and moisture evaporation associated with the conventional single mixing method, and by maximizing the firing quality by utilizing the physical properties of porous basalt.

[0038] 1. Precision sorting of raw materials and control of mixing water

[0039] To ensure optimal oil film coating efficiency, high-protein fine strong flour was selected as the main ingredient. This flour has a particle size of 250 to 300 mesh, which has a larger surface area compared to standard flour (approx. 100–150 mesh), and contains 13.0% protein, the primary agent for gluten formation. Since mixing water is a key factor determining the fermentation behavior of the dough, calcium and magnesium concentrations were controlled via a water purification system, and the hardness was set to 135 ppm. This is intended to enhance elasticity by promoting the cross-linking of gluten proteins through the mineral components. Additionally, to preemptively prevent dough overheating caused by frictional heat during mixing, the water temperature was [controlled] using a chiller Cooling water that was maintained at a constant level was prepared. Based on 100 parts by weight (20 kg) of fine strong flour, 60 parts by weight (12 kg) of cooling water, 1.5 parts by weight (300 g) of fresh yeast, and 1.7 parts by weight (340 g) of sun-dried salt were precisely weighed and prepared.

[0040] 2. First Mixing: Maximum formation of the gluten network

[0041] The dry ingredients, cooling water, and yeast were added to a spiral mixer, and the mixture was stirred at a low speed of 30 RPM for the first 3 minutes to induce hydration. Subsequently, the mixture was mixed vigorously at a high speed of 100 RPM for 5 minutes. The key point at this stage is not to add any oil. In the absence of oil, the gliadin and glutenin proteins in the flour combine with water without hindrance to form a gluten network with maximum binding strength. The first mixing stage was terminated immediately after the 'clean-up' stage, when the dough separated cleanly from the inner walls of the mixing bowl and coalesced into a single mass. At this point, the dough temperature was It was controlled and secured structural stability at a level that passes the window glass test, in which a thin film is formed when the dough is spread by hand.

[0042] 3. Second Mixing: Post-addition of olive oil and formation of a hydrophobic film

[0043] 1.2 parts by weight (240g) of premium extra virgin olive oil with an acidity of 0.5% or less was added to the dough, which had a completed gluten skeleton. Immediately after adding the oil, the mixer's rotation speed was rapidly reduced to 35 RPM, which is about 35% of the initial high-speed rotation speed, and the mixture was slowly mixed in a 'folding' manner for 2 minutes and 30 seconds. Low-speed mixing minimizes the shear force that breaks the already formed gluten chains, thereby preserving the gluten structure, which is the source of the chewy texture. The olive oil does not get absorbed into the gluten but forms a thin layer that surrounds the surface of the gluten strands and starch particles. The formed 'hydrophobic oil film' acts as a barrier that prevents moisture (hydrophilic) inside the dough from evaporating to the outside. This is a key mechanism that ensures the dough remains moist and does not become dry during subsequent oven baking and reheating. Since there is no heat generation due to high-speed rotation, heat-sensitive antioxidant components such as polyphenols contained in extra virgin olive oil are not destroyed and remain within the dough.

[0044] 4. Low-temperature aging: Stabilization of physical properties and enhancement of flavor

[0045] After dividing and rounding the dough coated with an oil film, The dough was retarded for 24 hours in a cold aging chamber. The low-temperature environment inhibits yeast gas production while promoting protein breakdown and organic acid generation through enzymatic (amylase, protease) action. Upon completion of retarding, the dough becomes light with a specific gravity of 0.75 due to fine air bubbles trapped within its internal pores, and gluten stress is relieved, increasing extensibility to over 18 cm. This provides work efficiency, allowing the dough to spread thinly without shrinking during shaping.

[0046] 5. Forming: Gas retention and shape realization

[0047] The aged dough was shaped to a diameter of 30 cm using a hand-stretch method rather than a mechanical roller. The center of the dough was spread thinly to a thickness of 4 mm to improve heat transfer, while the rim was left thick at 18 mm. The hand-stretching method does not destroy the pore structure inside the dough rim, inducing rapid thermal expansion (oven spring) during baking to form a 'cornicione' that is crispy on the outside and has air pockets on the inside.

[0048] 6. Porous Basalt Fireplace Bisque: Radiant Heat Penetration and Moisture Control

[0049] The dough was placed into a furnace equipped with a natural basalt bottom plate having physical properties of a porosity of 4% and a far-infrared emissivity of 0.93. The furnace temperature was at the top , lower It was heated for 80 seconds at the set temperature. The fine pores of the basalt act as a channel to release steam generated at the bottom of the dough under the base plate, preventing the bottom surface from becoming soggy and forming a crispy crust. High-emissivity far-infrared rays penetrate heat deep into the interior without burning the surface of the dough, uniformly completing the gelatinization of the starch. Through this process, the moisture content on the surface of the dough is reduced to the 9% range, enhancing shelf life, while moisture is trapped inside by the previously formed oil film, resulting in a texture that is crispy on the outside and moist on the inside.

[0050] 7. Rapid cooling and gas exchange packaging: Anti-aging and preservation

[0051] The dough coming out of the oven was immediately passed through an Air Blast tunnel. Sub-zero Using cold air at a speed of 6 m / s, lower the core temperature below freezing within 35 minutes It was lowered below this level. Subsequently, it was packaged using a gas mixture of 75% nitrogen and 25% carbon dioxide. This is the temperature range where starch retrogradation occurs most rapidly. at By passing the material through in the shortest possible time, the soft starch structure of the freshly baked product is freeze-fixed. Carbon dioxide inhibits the growth of mold and bacteria through its bacteriostatic action, while nitrogen maintains the internal shape of the packaging to prevent the dough from being compressed. This ensures a long shelf life without the need for preservatives.

[0052] FIG. 1 is an overall process flow diagram of a method for manufacturing oven pizza dough using an extra virgin olive oil post-addition oil film coating method according to one embodiment of the present invention.

[0053] Step S110 is the 'first mixing and gluten formation step'. In this step, fine strong flour with a particle size of 200 to 300 mesh and a protein content of 12.5% ​​or more is first prepared. In addition, to increase gluten binding strength to 4 Cooled mixing water, fresh yeast, and sea salt are added to a spiral mixer. An important feature is that no oil is added at this stage. By performing low-speed mixing for 3 minutes and high-speed mixing for 5 minutes in the absence of oil, the proteins in the flour fully combine with water to form the gluten network to its maximum. This step continues until immediately after the 'clean-up' stage, when the dough cleanly separates from the inner walls of the mixing bowl.

[0054] Step S120 is the 'post-addition of olive oil and oil film coating step'. Extra virgin olive oil with an acidity of 0.8% or less is post-additioned to the dough in which the gluten skeleton is completed in Step S110. At this time, the mixer's rotation speed is reduced to a low speed, which is 30% to 40% of the high speed of the first mixing, and the mixture is gently mixed for 2 to 3 minutes. This is to prevent gluten breakage that may occur during high-speed rotation and to induce the formation of a 'hydrophobic oil film' that wraps around the surface of the gluten strands instead of the olive oil being absorbed into the dough.

[0055] Step S130 is the 'cold aging and basalt oven initial firing step'. The dough with the oil film coating completed is 4 Flavor and extensibility are secured through a low-temperature aging process for 24 hours. The aged dough is placed into a furnace equipped with a 'porous basalt bottom plate' having physical properties of a porosity of 3% to 5% and a far-infrared emissivity of 0.92 to 0.94. The firing conditions are the top heat inside , Bottom Heat inside The differential heating method is applied, and the par-baking is completed by heating for a short period of 70 to 90 seconds. Through this, moisture from the bottom of the dough is released through the basalt pores, and the inside is cooked evenly with far-infrared rays, resulting in a quality that is crispy on the outside and moist on the inside.

[0056] Figure 2 is a schematic diagram of the microstructure showing the difference in the gluten network and oil film formation structure according to the general simultaneous addition method (a) and the post-addition method of the present invention (b).

[0057] Referring to Fig. 2(a), a conventional method of adding flour, water, and fat simultaneously and mixing them is shown. The fat added at the beginning of mixing irregularly coats the surfaces of gliadin and glutenin, which are gluten-forming proteins, thereby hindering contact with water (hydration). As a result, as illustrated, the gluten strands do not form long strands but instead take on an unstable form that breaks off. Furthermore, the fat is not systematically bound within the dough structure but is scattered in the form of simple 'irregular oil droplets,' failing to perform the role of a barrier to prevent moisture evaporation and causing a decrease in the elasticity of the dough.

[0058] On the other hand, FIG. 2(b) shows the structure of dough to which the ‘Post-Addition Oil Film Coating’ method according to one embodiment of the present invention is applied. Since the present invention adds olive oil after the gluten network is completely formed and mixes at a low speed, thick and long gluten strands are preserved intact without damage from shear force.

[0059] Above all, the most significant feature is that the post-added olive oil forms a 'hydrophobic oil film' that thinly and uniformly coats the surface of the gluten strands. As indicated by the arrow in the diagram, this oil film physically blocks the path for moisture molecules inside the dough to escape to the outside, ' It exhibits a 'Moisture Evaporation Inhibition' effect. As a result, thanks to this dual structure (gluten backbone + oil coating), the dough of the present invention does not become dry even when reheated after undergoing high heat in a oven and freezing processes, and can restore the moistness and chewy texture as if it were freshly baked.

[0060] FIG. 3 is a cross-sectional conceptual diagram illustrating the principle of moisture discharge through the pores and far-infrared deep heating of a porous basalt furnace according to one embodiment of the present invention.

[0061] Generally, when metal or ceramic bottom plates with a smooth surface come into close contact with the dough, there is no space for water vapor to escape, so the bottom surface of the dough becomes soggy, or the bottom surface lifts irregularly due to trapped water vapor.

[0062] However, referring to FIG. 3, it can be seen that the 'porous basalt hearth' applied in the present invention has 3% to 5% of 'micropores' formed on its surface and inside.

[0063] Douga The moment the dough is placed on a basalt base plate heated to a high temperature, the moisture on the bottom surface of the dough rapidly evaporates. At this time, the fine pores of the basalt act as a vent for steam emission, as indicated by the arrow. As a result, excess moisture on the bottom surface of the dough is quickly expelled through the pores under the base plate or on the sides, allowing for the formation of a crispy crust texture that looks fried even when baked without oil.

[0064] In addition, FIG. 3 illustrates the 'far-infrared penetration' effect with a wavy arrow. The basalt floor plate of the present invention It has a high far-infrared emissivity of 0.92 or higher in the high-temperature range. Unlike conduction, which transfers heat only to the surface of the dough, this penetrates deep into the interior of the dough in the form of radiation, inducing 'uniform heating'.

[0065] Thanks to this deep heating effect, the upper heat source ( While the topping and the top surface of the dough are cooked quickly, the bottom heat source sufficiently gelatinizes the starch particles inside the dough, allowing for the best texture that is chewy and moist inside without burning the outside.

[0066] FIG. 4 is a cross-sectional view showing the thickness ratio of the center and the edge of a pizza dough and the pore structure, completed according to the manufacturing method of the present invention.

[0067] As described above, the dough of the present invention has a structural feature in which the thickness of the center and the rim are distinctly contrasted. First, the center is formed to maintain a thin and uniform thickness of about 4 mm. This is the optimal thickness to increase heat transfer efficiency when topping ingredients are placed on the dough, thereby ensuring that the toppings and dough cook harmoniously without separating, and to provide a crispy texture that is not burdensome when consumed.

[0068] On the other hand, the edge of the crust rises high, forming a thickness of 18mm, which is about 4.5 times thicker than the center. This perfectly embodies the 'Cornicione' structure, a characteristic of authentic Italian Neapolitan pizza. In particular, if you refer to the enlarged cross-section in the drawing, you can see that numerous large and small 'air pockets' are formed inside the crust. This is because the extensibility of the dough is maximized thanks to the previously explained 'hydrophobic oil film coating' technology, allowing the gluten structure to completely trap the gas without tearing when the 'oven spring' phenomenon occurs, where internal gas rapidly expands due to the high heat of the oven.

[0069] As a result, through a cross-sectional structure as shown in Fig. 4, consumers can simultaneously enjoy a thin and crispy taste in the center and a soft and chewy texture with air pockets in the edges.

[0070] The effects obtainable from the present disclosure are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art to which the present disclosure belongs from the description below.

Claims

Claim 1 Based on 100 parts by weight of fine strong flour having a particle size of 200 to 300 mesh and a protein content of 12.5% ​​to 13.5%, 58 to 62 parts by weight of cooling water at 2°C to 4°C, 1.0 to 2.0 parts by weight of fresh yeast, and 1.5 to 1.8 parts by weight of sea salt are added to a spiral mixer, and a first mixing step is performed using a spiral hook, mixing at low speed for 3 minutes and at high speed for 5 minutes until immediately after the cleanup stage, where the dough is completely separated from the inner wall of the mixing container and becomes a single mass; a second mixing step is performed by adding 1.0 to 1.5 parts by weight of extra virgin olive oil with an acidity of 0.8% or less to the dough, where the first mixing is completed and the gluten network is maximally formed, and mixing at a rotation speed reduced to 30% to 40% of the high-speed rotation speed of the first mixing for 2 to 3 minutes. A method for manufacturing oven-baked pizza dough, comprising: a step of mixing, while maintaining the formed gluten skeleton, infiltrating olive oil between fine flour particles to form a hydrophobic oil film that surrounds the surface of the gluten strands; and a step of low-temperature aging the dough with the formed oil film at 4°C for 24 hours, then forming a porosity of 3% to 5% to induce moisture drainage from the bottom of the dough, and pre-baking by heating for 70 to 90 seconds under differential heating conditions of an upper temperature of 450°C to 480°C and a lower temperature of 350°C to 380°C in an oven equipped with a bottom plate made of porous basalt material having a far-infrared radiation emissivity of 0.92 to 0.94 under high temperature conditions of 400°C. Claim 2 A method for manufacturing oven pizza dough according to claim 1, characterized in that the cooling water is purified water with a hardness of 120 to 150 ppm and a pH of 6.8 to 7.2 in order to strengthen the binding force of the gluten network and optimize the activity of the yeast. Claim 3 A method for manufacturing oven pizza dough according to claim 1, wherein the dough that has completed low-temperature aging has a specific gravity in the range of 0.7 to 0.8 due to carbon dioxide capture by yeast fermentation, and an extensibility in the range of 15 cm to 20 cm, which indicates the length until the dough is pulled and breaks. Claim 4 A method for manufacturing oven pizza dough according to claim 1, further comprising the step of forming the low-temperature aged dough into a dough, wherein the forming of the dough is characterized by spreading the thickness of the center of the dough thinly to 3mm to 5mm and maintaining the thickness of the edge border to 15mm to 20mm in order to induce swelling of the edges by high-temperature circulation inside the oven. Claim 5 A method for manufacturing oven pizza dough according to claim 1, characterized in that the pre-baked dough is packaged using a modified gas packaging (MAP) method in which a mixed gas of 70 to 80 volume% nitrogen (N2) and 20 to 30 volume% carbon dioxide (CO2) is injected to inhibit microbial growth and prevent oxidation.

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