Pizza

Pizza is typically a flat bread-like dough or crust that is covered with a variety of toppings and then baked.  The crust can vary from thin and crisp to thick and “pie like”.  The toppings can include anything from sauce, cheese and meats to olive oil and vegetables.  Pizza’s origins began in Italy and were made popular here in the United States shortly after World War II.  Today, pizza is not only popular from the corner pizza parlor but also on the supermarket shelves. 

 

Commercial bakery equipment lines for the production of pizzas offer high accuracy, high capacity, and flexibility.  Pizza equipment  can reach capacities as high as 20,000 pounds of dough per hour and can include:

 

*Sheeted crusts

or
* Pressed crusts

 

For the production of a light and crispy Pizza, a dough band with a good cell structure and zero-stress is important.  The pizza dough should be treated very gently retaining the gas formed during bulk fermentation. A filler with special nozzles can deposit tomato filling in the center of the pizza and a spreading unit spreads the tomato over the whole surface of the Pizza dough, leaving just enough room at the edge to give the Pizza an artisanal look during baking.

 

A typicalSheeted pizza line consists of:

• Ingredient Handling
• Mixing System
• Dough delivery system
• Make-Up Laminated or folded dough line
• Conveyors
• Proofer
• Oven
• Cooler
• Depanner
• Depositor/Topping Line
• Spiral freezer
• Packaging
• Pans
• Pan stacker, unstacker, storage
• Pan oilers

 

A typicalPressed dough pizza line consists of: