| 摘要 |
A method for the industrial preparation of pizzas of pizzeria or pizza napoletana type is described, comprising the following stages: a) ingredient proportioning; b) kneading; c) maturing in troughs; d) degassing; e) division into sized pieces; f) leavening; g) base formation; h) topping; i) baking; l) deep-freezing and packaging; wherein during the kneading stage ) a culture broth containing bacteria and yeast is added to the dough mix, the maturing stage c) in troughs being effected for a time of between 30 and 90 minutes, the cabinet leavening stage f) requiring a time of 20-30 minutes, and the baking stage i) being followed by a stabilization stage ii). The main advantage of the method is that by adding the culture broth to the dough mix the maturing and leavening times are shortened, with consequent economic advantage. |
