| 摘要 |
A secondary pan is positionable in a main pan in centered relationship to the main pan on top of pizza dough in the main pan to provide raised radial inner and outer peripheral dough rims of greater thickness than the central part of the pizza dough and radial inner and outer peripheral edges for decreasing the time required to bake the dough. After removing the secondary pan from the main pan, pizza topping is placed on the annular central portion of the dough or baked pizza crust and baked. Each of the pans has an inner and an outer frustoconical wall with the lower base edge of the respective wall being joined to the respective inner and outer base edge of the base of the respective pan. The minor base edges of the outer peripheral walls are joined to the respective base while the major base edges of the inner peripheral walls are joined to the respective base.
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