Dough stretching apparatus and method

Abstract

A dough-stretching device includes a base and a plurality of strips pivotably coupled to the base. The device further includes a plurality of vanes pivotably coupled to the strips, with the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration. The base includes a coupling interface engageable with a rotation-imparting machine. When the device is in operation, rotation of the device imparts a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, thereby stretching a dough mass supported on the crown.

Description

DOUGH STRETCHING APPARATUS AND METHODPRIOR APPLICATION

[0001] This Application claims the benefit of U.S. Provisional Application No. 63 / 735,624 filed December 18, 2024, the disclosure of which is incorporated by reference herein.TECHNICAL FIELD

[0002] Embodiments described herein generally relate to food preparation equipment and methods and, more particularly, to a device for stretching dough using centrifugal force.BACKGROUND

[0003] Creating pizza dough involves a series of precise steps that ensure the desired texture, elasticity, and flavor. Traditionally, the primary ingredients for pizza dough are flour, water, yeast, salt, and sometimes a small amount of sugar and oil. High-protein flours like bread flour or specific pizza flours are typically preferred for their higher gluten content, which provides elasticity and chewiness characteristics.

[0004] Water is added to the flour to hydrate the proteins and starches. The hydration level (typically around 60-65%) affects the dough’s extensibility and gas retention. Yeast is activated in warm water with a bit of sugar to initiate fermentation. This process produces carbon dioxide, which helps the dough rise. The ingredients are mixed until a shaggy dough forms. Next, kneading the dough develops the gluten network, giving the dough its structure and elasticity. This process aligns the gluten strands, creating a strong, elastic network. Proper kneading results in a smooth, slightly tacky dough. Next, the dough is allowed to rest and ferment, typically for 1-2 hours at room temperature or longer in a cooler environment. During this time, yeast ferments the sugars, producing carbon dioxide and alcohol, which contribute to the dough’s flavor and texture. After the initial fermentation, the dough is divided and shaped into individual balls to facilitate even fermentation and ease of handling. The dough balls are allowed to proof for another period, which can range from a few hours to overnight.

[0005] Traditional methods of stretching pizza dough are by hand. One technique involves pulling and stretching using only the hands to overcome the dough’s elasticity. Results are not reliable and often lead to uneven thickness and misshapen dough disks.An improved technique involves tossing and spinning the dough. This traditional rotational technique, when performed correctly, helps maintain the integrity of the gluten network, ensuring a light and airy texture. By contrast, rolling the dough tends to compress and tear the gluten network, resulting in a denser, less airy crust. Rotational stretching also allows for more control over the dough’s thickness. By gently pulling and rotating the dough, one can achieve a uniform thickness, which is beneficial for even cooking. Furthermore, the rotational stretching technique, being gentler than rolling, helps retain the gas bubbles formed during fermentation. These bubbles are essential for creating the characteristic airy and bubbly crust of a good pizza.

[0006] Conventionally, pizzas are hand-tossed to perform the rotational stretching. This technique requires some skill, takes time to complete, and tends to be messy as the tossed dough sheds dusting flour over the kitchen’s preparation area. Therefore, hand tossing is generally practiced by pizzerias and cook-to-order restaurants that employ trained kitchen staff. Home cooks tend to avoid hand-tossing pizza dough due to their lack of skill or to minimize the associated messiness. Moreover, personal-size pizzas having diameters of 8- 10 inches, can be difficult to handle while hand tossing the dough. Commercial kitchens and factories that prepare food at high throughput also tend to avoid hand-tossing of pizza dough due to the time required and associated labor cost. Likewise, high-volume restaurant kitchens, which need to turn out pizza orders quickly and consistently, would prefer to minimize the prep time as part of streamlining their cooking process.

[0007] In view of the foregoing, there is a need for a practical solution for producing stretched pizza dough quickly, consistently, and neatly.SUMMARY

[0008] One aspect of the disclosure is directed to a dough-stretching device which uses a tulip or rosette-shaped mechanism containing "petals," including strips and vanes which are pivotally coupled to a base, and pivot outwards from a closed position to an open position to form an expanded disk shape when subjected to rotation. The dough is placed on top of the structure when the vanes and strips are in their closed position. The base may have a spindle or other coupling to a mechanism that imparts rotation to the device. Rotation creates centrifugal forces that spread open the strips and vanes, thereby expanding the structure outward and stretching the dough to form a generally round flat- bread (pizza) shape.

[0009] In some aspects, the techniques described herein relate to a dough-stretching device including: a base; a plurality of strips pivotably coupled to the base; a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration; wherein the base includes a coupling interface engageable with a rotation-imparting machine; wherein when the device is in operation, rotation of the device about an axis of the base imparts a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, thereby stretching a dough mass supported on the crown.

[0010] In some aspects, the techniques described herein relate to a method for forming a dough mass, including: providing a dough-stretching device including a base, a plurality of strips pivotably coupled to the base, and a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration; placing the dough mass on the crown while the device is in the closed configuration; rotating the device about an axis of the base to impart a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, whereby the dough mass is stretched into a generally round and flat shape.

[0011] The device may be used to carry the expanded dough (with subsequently-added toppings) for placement in an oven for baking without having to remove or substantially disturb the formed crust.BRIEF DESCRIPTION OF THE DRAWINGS

[0012] In the drawings, which are not necessarily drawn to scale, like numerals may describe similar components in different views. Like numerals having different letter suffixes may represent different instances of similar components. Some embodiments are illustrated by way of example, and not limitation, in the figures of the accompanying drawings.

[0013] FIG. l is a top-view diagram illustrating a dough-stretching device according to an example embodiment.

[0014] FIG. 2 is a close-up diagram illustrating additional features of the device of FIG. 1.

[0015] FIG. 3 is an elevational-view diagram illustrating device 100 in its closed (cone) configuration.

[0016] FIG. 4 and FIG. 5, respectively, are partial schematic diagrams of a doughstretching device in its fully-open configuration (FIG. 4) and its fully-closed configuration (FIG. 5).

[0017] FIG. 6 is a perspective-view diagram illustrating a dough-stretching device according to a related type of embodiment that features a skirt portion.

[0018] FIG. 7 is a perspective-view diagram from of a bottom side of a base of the dough-stretching device of FIG. 6 according to a related embodiment.

[0019] FIG. 8 is a simplified schematic diagram illustrating a dough-stretching device in an operative configuration, where the device is engaged with an electric motor via a mechanical linkage.

[0020] FIG. 9 is a diagram illustrating an example implementation of a stretch stop accessory.DETAILED DESCRIPTION

[0021] The following description and the drawings sufficiently illustrate specific embodiments to enable those skilled in the art to practice them. Other embodiments may incorporate structural, logical, process, and other changes. Portions and features of some embodiments may be included in, or substituted for, those of other embodiments. Embodiments set forth in the claims encompass all available equivalents of those claims.

[0022] FIG. 1 is a top-view diagram illustrating a dough-stretching device 100 according to an example embodiment. As depicted in FIG. 1, device 100 is in its open configuration. FIG. 2 is an elevational-view diagram of device 100 when the device is in its closed (but not locked) configuration.

[0023] Device 100 includes a series of vanes 102 and strips 104 that are pivotably coupled to one another via radial hinges 106. Strips 104 are pivotably coupled near base 108 of the device. Base 108 is has a generally cylindrical body. Spindle 110 may protrude downward from base 108, and provides an interface with a motor, either directly or through a mechanical linkage, which imparts rotation to device 100. In other embodiments, spindle 110 is not provided as a protrusion. Instead, a different interface is provided to removably engage with a motor. For instance, one such interface may include a socket (e.g., square, hex, etc.) that mates with a corresponding shaft end (e.g., square or hex bit).

[0024] Vanes 102 and strips 104 are generally sized and positioned to form a disk (open configuration) that is transformable into a cone (closed configuration) with a circular, sector-divided shape, referred to herein as a crown.

[0025] In the embodiment depicted in FIG. 1, eight groups of vanes 102 and strips 104 are provided. Each group, has a single strip 104 and two vanes 102. In each group, strip 104 is flanked on each side (along its major dimension) by one of the vanes 102. In other embodiments, more, or fewer, groups may be provided. For instance, a device may have 9 groups, 7 groups, 6 groups, 5 groups, etc.

[0026] FIG. 2 is a close-up-view diagram illustrating device 100 in greater detail. Some or all of strips 104 may include a serrated edge 105. The serrated edge, when provided, functions to enhance holding of the dough as it spins.

[0027] Strips 104 pivot at base 108, whereas vanes 102 pivot with respect to an adjacent vane 102 or an adjacent strip 104, as applicable, by operation of radial hinges 106 (facilitating strip-to-vane pivoting) and radial hinges 107 (facilitating vane-to-vane pivoting). In device 100, base 108 is coupled to mounting ring 112, and each one of strips 104 is coupled to mounting ring 112 via hinge(s) 114. In the example depicted, hinges 114 are comprised of wire loops that encircle mounting ring 112.

[0028] Pivoting of radial hinges 106 and hinge(s) 114 cause the device to transform between its cone (closed) configuration and disk (open) configuration. FIG. 3 is an elevational-view diagram illustrating device 100 in its cone configuration. As shown, vanes 102 are folded inward while strips 104 are pivoted upward. FIG. 3 also shows stops 118, which are radial protrusions from base 108. Stops 118 function to set the limit of the maximum open configuration of vanes 102 and strips 104. In other words, stops 118 work to prevent the disk / cone from opening past its fully horizontal position. In the embodiment depicted, stops 118 are implemented as wire loops.

[0029] In some embodiments, device 100 includes a lock mechanism for maintaining cone configuration securely. In one such implementation, as shown in FIG. 3, lock ring 120 provides the lock mechanism. Lock ring 120 circumscribes vanes 102 and strips 104 and slides up and down along the cone. As it is moved upwards, lock ring 120 draws these components of the cone together to form the closed configuration. Lock ring 120 may be retained in its upper position via a retention mechanism, which may be practically implemented in various ways. In one such implementation, the retention mechanism for lock ring 120 comprises a set of legs 122 that pivot about lock ring 120. When pivoted downward, each of legs 122 engages a corresponding one of stops 118 and, in so doing,props up lock ring 120. When legs 122 are disengaged from their respective stops 118, lock ring 120 is free to slide downwards, thus allowing vanes 102and strips 104 to open and spread out into its disk configuration.

[0030] In a related embodiment, when legs 122 are disengaged from their respective stops 118, legs 122 may be held in a fixed position by retention hooks 124. Retention of legs 122 using retention hooks 124 may be beneficial to keep device 100 balanced during rotation.

[0031] In other embodiments (not shown), the retention mechanism for lock ring 120 may be implemented as hooks or latches that engage with corresponding edges or latching portions of strips 104.

[0032] FIG. 3 also shows clamps 130 for holding dough at the peripheral edges of some of strips 104. In the embodiment depicted, which has a total of 8 strips, two pairs of strips on opposite sides of dough-stretching device 100 have retention hooks 124, whereas the remaining two pairs of opposing strips have clamps 130. In some embodiments, it is beneficial that there be at least one pair of strips opposite each other on the crown having retention hooks 124.

[0033] The components of dough-stretching device 100 may be constructed using durable, heat resistant, food-safe, materials such as a stainless-steel alloy. It is contemplated that dough-stretching device 100 may be used to stretch out a mass of dough, then transfer it (while still holding the dough) from a countertop or prep area to an oven. In this sense, device 100 may perform a secondary function of a dough carrier and baking surface for the stretched-out dough. Advantageously, once the dough is stretched out, leaving it on device 100 for baking avoids having to further handle the dough when transferring it to a baking surface. This advantage reduces or eliminates the possibility of tearing, crushing, or otherwise disturbing the dough, after it is stretched.

[0034] Generally, in operation, as will be discussed in greater detail, device 100 opens (i.e., transforms from its cone configuration to the disk configuration) when lock ring 120 is disengaged from its locked position and the device is rotated about spindle 110, which rotation imparts centrifugal forces on the device. In a related embodiment, weights 116 may be affixed to some or all of strips 104 to amplify the centrifugal force’s effect on device 100.

[0035] FIG. 4 and FIG. 5, respectively, are partial schematic diagrams of doughstretching device 400 in its fully-open configuration (FIG. 4) and its fully-closed configuration (FIG. 5). In particular, FIGs. 4 and 5 show a top view of two groups ofvanes and strips. The first group include vanes 402A-1 and 402A-2 that flank strip 404A. The second group includes vanes 402B-1 and 402B-2 that flank strip 404B. In the first group, radial hinges 406 A- 1 and 406 A-2 pivotably couple each of vanes 402 A- 1 and 402 A-2 to strip 404 A. Similarly, in the second group, radial hinges 406B-1 and 406B-2 pivotably couple each of vanes 402B-1 and 402B-2 to strip 404B. As between the two groups, radial hinges 407 pivotably couple vanes 402A-2 and 402B-1 as shown. Hinges 414 pivotably couple strips 404A and 404B to mounting ring 412.

[0036] In the closed configuration as depicted in FIG. 5, vanes 402 and strips 404 are pivoted inward (towards the center of mounting ring 412) and upward (out of the page). Notably, radial hinge 407 is positioned substantially inward, and radial hinges 406A-2 and 406B-1 are positioned substantially adjacent to one another in the fully-closed position.

[0037] FIG. 6 is a perspective-view diagram illustrating dough-stretching device 600 according to a related type of embodiment. As shown, device 600 includes base 608, vanes 602, strips 604, and stops 618, which are all similar to corresponding features as described above. In this embodiment, skirt 640 is provided. As depicted, skirt 640 has a conical form and extends downwards and outwards from base 608. Skirt 640 may function as a stand for the dough stretching device, which allows the device to be placed on a flat surface such as a counter, or a discontinuous or slotted surface such as an oven rack.

[0038] FIG. 7 is a perspective-view diagram from of a bottom side of a base of a doughstretching device according to a related embodiment. Spindle 610 protrudes downwards (which is shown upside-down in this view) from the bottom surface of base 608. Skirt 640 may extend downwards beyond the end of spindle 610 to allow the bottom edge of skirt 640 to stand on a flat surface.

[0039] In some embodiments, skirt 640 is formed from a metal sheet. In a related embodiment, skirt 640 is formed or constructed as a wire-frame component that does not significantly impede air flow and radiant heating from beneath the device 600.

[0040] In another related embodiment (not shown), skirt 640 includes retainer clips for securing legs 122.

[0041] FIG. 8 is a simplified schematic diagram illustrating an dough-stretching device 100 in an operative configuration, where the device is engaged (e.g., via a spindle or other coupling) with electric motor 150 via mechanical linkage 152. Electric motor 150 is preferably a variable-speed motor, such as a DC motor that provides speed controlthrough armature voltage or field current adjustments. Other suitable motor types include AC motors which may be driven by a variable-frequency drive, brushless DC motors driven by corresponding switched-current controller, or the like.

[0042] Mechanical linkage 152 may include a shaft coupled to a rotor of electric motor 150 and, where applicable, a bevel gear (or similar linkage) to transfer rotation to a different axis of rotation.

[0043] In a related embodiment, instead of an electric motor, a manually-operable crank may be provided with suitable gearing to impart rotation to dough-stretching device 100.

[0044] In other examples, electric motor 150 and mechanical linkage 152 may be coupled to a turntable to which dough-stretching device 100 may be removably coupled. Examples of such couplings between the turntable and dough-stretching device 100 may include magnetic coupling, friction-fit coupling, gravity-based coupling, clamped coupling, or any combination thereof.

[0045] In operation, device 100 is first engaged with electric motor 150, and configured in its closed configuration to form a cone and crown shape with vanes 102 and strips 104 as shown in FIGs. 3 and 8. Lock ring 120 is placed in its raised position and secured there using legs 122 and stops 118. Clamps 130 may be opened. In this locked closed configuration, device 100 is ready to receive a mass of dough.

[0046] At this point, the dough has been prepared and sufficiently kneaded to create the desired protein structure. The dough is placed and centered on top of the crown, and lightly pulled around the peripheral edges to engage with clamps 130. The dough mass presses into the top edges of vanes 102 and strips 104.

[0047] Next, lock ring 120 is disengaged from its locked position and allowed to slide down. Legs 122 may be secured with retention hooks 124 to prevent undesired movement of legs 122 or lock ring 120. The crown should open slightly upon release of tension, initially stretching the dough slightly as well.

[0048] At this point, device 100 is in a transitionary state in which it is free to transform into its open position to adopt a disk shape. The spreading of vanes 102 and strips 104 is generally opposed by the viscosity and elasticity of the dough. To overcome this resistance, electric motor 150 (or hand-operated crank) is activated to impart rotation to device 100 which, in turn, imparts centrifugal forces on the device and the dough. The speed of rotation may be gradually increased to effect opening of device 100 as it transitions to its disk shape and stretches the dough. Notably, the dough is not only stretched by its edges which are engaged with strips 104; the dough is additionallystretched radially along its body by the spreading of vanes 102. In other words, the stretching is distributed throughout the much of the dough’s radius.

[0049] Once dough-stretching device 100 achieves its open configuration, the rotation may be stopped. The dough at this point assumes a generally round and flat shape, which is supported by the vanes 102 and strips 104 positioned as shown in FIGs. 1-2. Clamps 130 may be released. Preparation of the pizza pie may proceed with the addition of sauce, cheese, and other toppings as desired.

[0050] Once preparation of the pizza is complete, device 100 is disengaged from electric motor 150 or mechanical linkage 152, as applicable, and placed in an oven for baking. Notably, as discussed above, the entire device 100 may be placed in the oven without having to separate the uncooked pizza from device 100. Alternatively, the stretched dough may be unclamped and removed from the device 100 for baking (e.g., on a stone surface).

[0051] In a related embodiment, an optional stretch stop component may be installed prior to placement of the dough on the crown. The stretch-stop component limits the extent to which device 100 is permitted to open. FIG. 9 is a diagram illustrating an example implementation of stretch stop 900. As shown, stretch stop 900 includes a central ring 902, to which four arms 904 are pivotably attached. Each arm 904 is formed with a hook end which engages with a corresponding mating slot or loop, or other suitable structure of a corresponding strip 104. Various sizes of stretch stop 900 may be supplied to allow a user to select a desired pizza crust diameter.

[0052] Additional Notes and Examples:

[0053] Example 1. A dough-stretching device comprising: a base; a plurality of strips pivotably coupled to the base; a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration; wherein the base includes a coupling interface engageable with a rotation-imparting machine; wherein when the device is in operation, rotation of the device about an axis of the base imparts a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, thereby stretching a dough mass supported on the crown.

[0054] Example 2. The dough-stretching device of Example 1, wherein the coupling interface comprises a spindle protruding from the base.

[0055] Example 3. The dough-stretching device of any one of Examples 1-2, wherein the strips are pivotably coupled to a mounting ring coupled to the base.

[0056] Example 4. The dough-stretching device of Example 1-3, wherein the vanes are pivotably coupled to the strips by hinges.

[0057] Example 5. The dough-stretching device of any one of Examples 1-4, wherein at least one of the strips includes a serrated edge configured to enhance gripping of the dough.

[0058] Example 6. The dough-stretching device of any one of Examples 1-5, further comprising a plurality of clamps disposed on peripheral edges of selected strips for retaining the dough.

[0059] Example 7. The dough-stretching device of any one of Examples 1-6, further comprising a skirt extending downward from the base to provide a stand for supporting the device on a flat or slotted surface.

[0060] Example 8. The dough-stretching device of any one of Examples 1-7, wherein the strips and vanes are arranged in groups, each group comprising one strip flanked by two vanes.

[0061] Example 9. The dough-stretching device of any one of Examples 1-8, wherein the device is constructed of a heat-resistant, food-safe material suitable for placement in an oven.

[0062] Example 10. The dough-stretching device of any one of Examples 1-9, further comprising a stretch-stop structure arranged to limit the extent of opening of the strips and vanes to define a predetermined dough diameter.

[0063] Example 11. The dough-stretching device of any one of Examples 1-10, wherein the rotation-imparting machine comprises an electric motor.

[0064] Example 12. The dough-stretching device of Example 11, wherein the electric motor is a variable-speed motor.

[0065] Example 13. The dough-stretching device of any one of Examples 1-10, wherein the rotation-imparting machine comprises a manually operable crank coupled to the coupling interface via a gear assembly.

[0066] Example 14. The dough-stretching device of any one of Examples 1-13, further comprising a lock mechanism engageable and disengageable with the crown to respectively maintain and release the closed configuration.

[0067] Example 15. A method for forming a dough mass, comprising: providing a dough-stretching device comprising a base, a plurality of strips pivotably coupled to the base, and a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an openconfiguration; placing the dough mass on the crown while the device is in the closed configuration; rotating the device about an axis of the base to impart a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, whereby the dough mass is stretched into a generally round and flat shape.

[0068] Example 16. The method of Example 15, further comprising securing peripheral edges of the dough mass to selected strips using clamps prior to rotation.

[0069] Example 17. The method of any one of Examples 15-16, further comprising disengaging a lock mechanism that is engageable and disengageable with the crown to permit the strips and vanes to pivot outward;

[0070] Example 18. The method of any one of Examples 15-17, wherein rotating the device comprises manually operating a crank coupled to the base of the device.

[0071] Example 19. The method of any one of Examples 15-17, wherein rotating the device comprises operating an electric motor coupled to the base of the device.

[0072] Example 20. The method of any one of Examples 15-19, further comprising maintaining the dough mass on the device after stretching and adding toppings to the dough mass while the dough mass is supported by the device in the open configuration.

[0073] Example 21. The method of Example 20, further comprising placing the device with the dough mass and toppings into an oven for baking without removing the dough mass from the device.

[0074] Example 22. The method of any one of Examples 15-21, wherein the dough mass is stretched radially along its body by the outward pivoting of the vanes in addition to edge stretching by the strips.

[0075] The above detailed description includes references to the accompanying drawings, which form a part of the detailed description. The drawings show, by way of illustration, specific embodiments that may be practiced. These embodiments are also referred to herein as “examples.” Such examples may include elements in addition to those shown or described. However, also contemplated are examples that include the elements shown or described. Moreover, also contemplated are examples using any combination or permutation of those elements shown or described (or one or more aspects thereof), either with respect to a particular example (or one or more aspects thereof), or with respect to other examples (or one or more aspects thereof) shown or described herein.

[0076] Publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference(s) are supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0077] In this document, the terms “a” or “an” are used, as is common in patent documents, to include one or more than one, independent of any other instances or usages of “at least one” or “one or more.” In this document, the term “or” is used to refer to a nonexclusive or, such that “A or B” includes “A but not B,” “B but not A,” and “A and B,” unless otherwise indicated. In the appended claims, the terms “including” and “in which” are used as the plain-English equivalents of the respective terms “comprising” and “wherein.” Also, in the following claims, the terms “including” and “comprising” are open-ended, that is, a system, device, article, or process that includes elements in addition to those listed after such a term in a claim are still deemed to fall within the scope of that claim. Moreover, in the following claims, the terms “first,” “second,” and “third,” etc. are used merely as labels, and are not intended to suggest a numerical order for their objects.

[0078] The above description is intended to be illustrative, and not restrictive. For example, the above-described examples (or one or more aspects thereof) may be used in combination with others. Other embodiments may be used, such as by one of ordinary skill in the art upon reviewing the above description. The Abstract is to allow the reader to quickly ascertain the nature of the technical disclosure. It is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims. Also, in the above Detailed Description, various features may be grouped together to streamline the disclosure. However, the claims may not set forth every feature disclosed herein as embodiments may feature a subset of said features. Further, embodiments may include fewer features than those disclosed in a particular example. Thus, the following claims are hereby incorporated into the Detailed Description, with a claim standing on its own as a separate embodiment. The scope of the embodiments disclosed herein is to be determined with reference to the appended claims, along with the full scope of equivalents to which such claims are entitled.

Claims

CLAIMSWhat is claimed is:

1. A dough-stretching device comprising: a base; a plurality of strips pivotably coupled to the base; a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration; wherein the base includes a coupling interface engageable with a rotationimparting machine; wherein when the device is in operation, rotation of the device about an axis of the base imparts a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, thereby stretching a dough mass supported on the crown.

2. The dough-stretching device of claim 1, wherein the coupling interface comprises a spindle protruding from the base.

3. The dough-stretching device of claim 1, wherein the strips are pivotably coupled to a mounting ring coupled to the base.

4. The dough-stretching device of claim 1, wherein the vanes are pivotably coupled to the strips by hinges.

5. The dough-stretching device of claim 1, wherein at least one of the strips includes a serrated edge configured to enhance gripping of the dough.

6. The dough-stretching device of claim 1, further comprising a plurality of clamps disposed on peripheral edges of selected strips for retaining the dough.

7. The dough-stretching device of claim 1, further comprising a skirt extending downward from the base to provide a stand for supporting the device on a flat or slotted surface.

8. The dough-stretching device of claim 1, wherein the strips and vanes are arranged in groups, each group comprising one strip flanked by two vanes.

9. The dough-stretching device of claim 1, wherein the device is constructed of a heat-resistant, food-safe material suitable for placement in an oven.

10. The dough-stretching device of claim 1, further comprising a stretch-stop structure arranged to limit the extent of opening of the strips and vanes to define a predetermined dough diameter.

11. The dough-stretching device of claim 1, wherein the rotation-imparting machine comprises an electric motor.

12. The dough-stretching device of claim 11, wherein the electric motor is a variable-speed motor.

13. The dough-stretching device of claim 1, wherein the rotation-imparting machine comprises a manually operable crank coupled to the coupling interface via a gear assembly.

14. The dough-stretching device of claim 1, further comprising a lock mechanism engageable and disengageable with the crown to respectively maintain and release the closed configuration.

15. A method for forming a dough mass, comprising: providing a dough-stretching device comprising a base, a plurality of strips pivotably coupled to the base, and a plurality of vanes pivotably coupled to the strips, the strips and vanes being arranged to collectively form a crown in a closed configuration and a disk in an open configuration;placing the dough mass on the crown while the device is in the closed configuration; rotating the device about an axis of the base to impart a centrifugal force that causes the strips and vanes to pivot outward from the closed configuration to the open configuration, whereby the dough mass is stretched into a generally round and flat shape.

16. The method of claim 15, further comprising securing peripheral edges of the dough mass to selected strips using clamps prior to rotation.

17. The method of claim 15, further comprising disengaging a lock mechanism that is engageable and disengageable with the crown to permit the strips and vanes to pivot outward;18. The method of claim 15, wherein rotating the device comprises manually operating a crank coupled to the base of the device.

19. The method of claim 15, wherein rotating the device comprises operating an electric motor coupled to the base of the device.

20. The method of claim 15, further comprising maintaining the dough mass on the device after stretching and adding toppings to the dough mass while the dough mass is supported by the device in the open configuration.

21. The method of claim 20, further comprising placing the device with the dough mass and toppings into an oven for baking without removing the dough mass from the device.

22. The method of claim 15, wherein the dough mass is stretched radially along its body by the outward pivoting of the vanes in addition to edge stretching by the strips.

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