| 摘要 |
A pizza endowed with particular crispness properties, comprising a dough base and a topping that covers said central portion leaving the rims free, characterized in that, following a complete baking in oven, the ratio between the moisture content of the base at the rims and that of the entire base is at least 0.55, the alveolation of the dough is equal to at least 40 % and the average breaking load at the rims is lower or equal to 0.5 kg; apparatus for producing such a pizza, comprising a forming station (11) in which a press (20) is active for forming dough portions between two plates (16, 21), wherein the press (20) is provided with a plate (21) and further comprising a chain conveyor (13) equipped with a plurality of plates (16) moved through said forming station (11) to position the plates (16) below the plate (21) of the press (20) and heating means (22) of the plates (16, 21). <IMAGE> |
