Pizza manufacturing method and pizza manufacturing net

• Main Authors: AOKI TAKASHI, ONUKI MASAFUMI, MIYATA DAIKI
• Format: Patent
• Language: Chinese; English
• Published: 21.06.2024
• Subjects: BAKERS' OVENS; BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH; HUMAN NECESSITIES; MACHINES OR EQUIPMENT FOR BAKING; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention provides a pizza manufacturing method and a pizza manufacturing net capable of reducing pizza manufacturing time while suppressing expansion of the whole pizza during firing. A pizza manufacturing method for manufacturing a pizza using a pizza manufacturing web (1) having a plurality of protrusions (31) formed thereon includes: a pizza blank placement step (S2) in which a pizza blank (K) is placed on the plurality of protrusions (31a); a sauce placement step (S3) in which sauce is placed on the upper surface of the pizza cake blank (K) facing away from the pizza-making mesh (1); a pizza blank pressing step (S4) in which the pizza blanks (K) placed on the plurality of protrusions (31a) are pressed and bonded; and a pizza firing step (S6) for firing the pressed pizza cake blank (K) into a pizza. 提供能够一边抑制烧成时的披萨整体的膨胀，一边缩短披萨制作的时间的披萨制作方法以及披萨制作用网。使用形成有多个凸部(31)的披萨制作用网(1)而制作披萨的披萨制作方法包括：披萨饼胚载置工序(S2)，其将披萨饼胚(K)载置于多个凸部(31a)；沙司载置工序(S3)，其在披萨饼胚(K)的与披萨制作用网(1)背向的上表面载置沙司；披萨饼胚按压工序(S4)，其将被载置于多个凸部(31a)的披萨饼胚(K)按压并粘合；披