| 摘要 |
<p>A multi-layered pizza product includes multiple dough layers and multiple ingredients layers. A cheese or other ingredient layer (80) is disposed between a bottom dough layer (10) and a top dough layer (50). The top dough layer preferably includes at least one vent opening (75) to vent steam that is produced by the cheese during baking. The top dough layer supports additional ingredient layers (100, 105) that includes tomato sauce, cheese and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step which greatly reduces the lengthy preparation time typically required for multi-layered pizza products. A method and apparatus for easily and quickly producing holes in a dough layer is also disclosed.</p> |
