| 摘要 |
A process for manufacturing a stone baked pizza comprises the steps of: preparing a pizza dough; fermenting the dough for more than 1 hour at about 20 {C; dividing the dough into portions; rounding the portions; loading the portions 25 into receiving cups 21; applying oil to the portion 31, proofing the portion; removing the proofed portion 26 from the cup; oiling the proofed portion; pressing the proofed portion into a pizza base shape (Fig 7); proofing the pizza base; baking the pizza base in a stone oven at a temperature of from 300 to 400 {C for a period of upto 2 minutes. The proofed dough (26, Fig 7) is preferably pressed between a lower plate (52, Fig 7) and heated upper press head (53, Fig 7), the upper press head being heated to a temperature that does not gelatinise the upper portion of the dough. The lower plate may be heated to a temperature that does gelatinise a lower portion of the dough. |
