IT202400000093A1 - PIZZA FILLING WAFER AND METHOD FOR ITS PRODUCTION - Google Patents

Description

[0001] "Wafer for pizza filling and method for its production"

[0003] OBJECT OF THE INVENTION

[0004] The present invention relates to a pre-formed wafer for filling complete and frozen pizza, suitable for being applied on a pre-cooked pizza dough base.

[0005] The invention also relates to a method for producing a pre-formed pizza topping wafer suitable for applying to the pre-cooked pizza base dough, and then baking the base and the pizza wafer together to obtain a high quality finished pizza to be consumed in the restaurant or taken away.

[0007] STATE OF THE ART

[0008] The pizza market is divided into several types. One market is that of ready-made, complete, frozen pizzas that can be consumed at home or in a public establishment without pizza-making equipment. During the final preparation, possibly after defrosting, these pizzas are baked at the recommended temperature and cooked for the recommended time. The pizza can then be consumed by the user. These pizzas are characterized by the fact that the pizza base is formed and pre-baked by a manufacturer. After the necessary cooling, one side of the pizza base is covered with pizza sauce, then the desired toppings such as raw meat, vegetables, mushrooms, and even cheese are added to the pizza sauce, depending on the recipe for the type of pizza being produced. The completed pizza then passes through weight control, packaging, and freezing. It is then distributed to stores through an uninterrupted freezing chain.

[0009] Another market segment is that of ready-made, complete, and fresh pizzas. During final preparation, these pizzas are placed in the oven at the recommended temperature and cooked for the recommended time. The pizza can then be consumed. These pizzas are characterized by being stored at refrigerated temperatures (4°C, no freezing). The pizza is packaged in a modified atmosphere and has a shelf life of approximately 21 days. The pizza base is formed, leavened, and pre-baked at the manufacturers' premises. One side of the pizza base is then covered with pizza sauce, and a topping is then applied to the sauce with the desired ingredients, such as raw meat, vegetables, mushrooms, and even cheese, according to the recipe for the type of pizza being produced. The completed pizza then undergoes weight control, packaging, and distribution to the store.

[0010] A third market segment is the restaurant market. In this market, pizza is made from scratch and consumed freshly. The pizza dough is formed on the base and raised, and covered with a known type of pizza sauce, which can be a pre-prepared, heat-treated pizza sauce containing known preservatives, and the desired topping ingredients, which are applied manually after the base has been raised, but before the pizza is baked. The pizza sauce can also be freshly prepared and in its simplest form can consist of tomato pulp. After baking, the pizza is served in the restaurant. This market segment also includes pizzas prepared in this way and brought to the customer by a delivery person, or the customer first orders the pizza and then goes to the store at a specific time to collect the finished pizza. This market segment also includes machine-made pizza bases. The bases are then frozen and brought to the restaurant in the frozen state. The frozen crust is removed for thawing and proofing, usually a day before use. Upon request, pizza sauce and desired toppings are applied to the prepared crust before the pizza is baked.

[0011] As far as quality is concerned, a frozen pizza is classified as the lowest quality, while a restaurant-quality pizza is the best. This is because it is characterized by the fact that the recipe used is free of additives that can be used in industrial pizza production, such as preservatives and thickeners, and that the ingredients are fresh.

[0012] One problem with frozen pizza is that the base is undercooked. This means that when the consumer bakes the pizza, the base is turned before the topping is fully heated, and in particular before the cheese in the topping has melted as desired. The result is that the base is overcooked, resulting in reduced quality. If the pizza is defrosted before baking, moisture, particularly from the pizza, the sauce, and even the topping, may migrate into the dough before baking. This results in a so-called raw stripe, meaning parts of the base are perceived as raw or undercooked. A problem with fresh pizza packaged in a modified atmosphere is the migration of moisture, particularly from the watery pizza sauce into the dough. This results in the aforementioned raw stripe. Another problem is that unsold fresh pizza must be scrapped after the expiration date. This could result in considerable loss and waste.

[0013] The problems encountered with restaurant pizza are that making pizza this way requires a lot of time, skilled craftsmanship, and leads to a lot of waste of raw materials, due to the impossibility of accurately predicting the quantity of ingredients and pizza dough that will be consumed daily. Even using pre-formed bases, it takes time to spread the pizza sauce on the bottom. It also takes a lot of time and skilled labor to weigh the different ingredients according to the chosen recipe and distribute them on the pizza in the desired way, so that pizzas of the same type resemble each other. This requires trained and qualified staff. Incorrectly weighing the ingredients can lead to unwanted losses in the event of overdosing and can lead to customer complaints in the event of underdosing.

[0014] It is well known that restaurant pizza demand varies throughout the day and between weekdays, with sharp peaks in demand. During such peaks, the time from order to delivery can become undesirably long. Another challenge in restaurant pizza production is the desire to offer customers a selection of different pizzas. This means that there are many recipes and a variety of ready-made ingredients is needed. This requires space and ultimately results in the loss of unused raw materials, such as pre-cut vegetables and unused meat. Meat represents the most expensive part of the pizza ingredients.

[0015] Furthermore, with the classic system of preparing pizza in restaurants there are several variables that are difficult to eliminate and which make the resulting product always different and difficult to standardise, preventing the operator from providing a product of the same quality to each final consumer.

[0016] For example, when you prepare portions of dough and leave them in the refrigerator to rise, they last for one day and may not have the same quality and consistency the next day, so any excess portions from the evening that aren't sold have to be thrown away. Often, the opposite happens: you finish the portions of pasta at lunch and have to make more for the evening, not following the correct rising times. This organizational problem means that the customer finds the pizza indigestible since it hasn't completed the rising time.

[0017] Furthermore, when the boxes containing the portions of pasta are taken and placed in the kitchen at room temperature to begin service, the first pizzas of the evening will inevitably never be the same as the pizzas produced for the last customers, so there is a significant variability in the product, also due to the season. Therefore, in summer, different pizzas will be made than in winter, for obvious reasons of room temperature.

[0018] As regards the products used to garnish pizzas, once prepared and not used, these should be kept in the fridge for the following day or depending on their shelf life and, depending on how much they are reused, they will have different quality on different days until their expiry date.

[0019] Furthermore, the quantities of ingredients used to top pizzas are carefully considered by the pizza chef to ensure a balanced flavor. It is therefore difficult to precisely quantify the amount of toppings used to create a consistent final product, regardless of the type of pizza. This has the drawback that customers will end up with a different pizza each time they dine at the same restaurant, both in terms of taste and aesthetics, especially when serving gourmet pizzas of a certain quality.

[0020] Over time, attempts have been made to solve the problems of pizza production in various ways. The use of pre-formed pizza bases, prepared for thawing and leavening the day before use, is well known. Each topping ingredient is packaged in complete batches to obtain the desired recipe. This method partially solves the problem of losses, but it is still labor-intensive, as the packages must be opened and the ingredients must be arranged attractively on the bottom of the pizza, a task that must be done by trained personnel with a certain amount of manual skill. Batch packages also have an expiration date, which can lead to losses. With this method, the arrangement of the ingredients on the bottom can vary from one point of sale to another, which can make the visual result highly variable and therefore does not allow for a standardized product that is always the same at different points of sale. Patent document WO 2009/018082 describes a combination of a frozen pizza and a brass sheet as a support. The frozen pizza is Equipped with cutting lines that partially intersect the pizza base, allowing the pizza to be split without tools after baking. The brass plate can be made of cardboard, aluminum, or crystalline polyethylene terephthalate and must be resistant to baking and allow the pizza base to separate from the brass plate after baking.

[0021] Patent application WO2010/140894 describes a method of producing a pizza topping wafer, based on using a flexible carrier to separate the topping from the sauce.

[0022] Patent application US08/410338 describes a method for producing a disc-shaped pizza topping that also contains pizza sauce. This is achieved by mixing a hot, reversible gelling additive into the hot pizza sauce, which makes the sauce stiff at room temperature. Examples of such additives include gelatin, starch, alginate, pectin, carrageenan, agar-agar, methylcellulose, xanthan gum, and carob flour. These additives can also be combined. After cooling to room temperature and further cooling, these additives will yield a thick sauce that will serve as the base for a disc-shaped topping. If the topping contains cheese, the topping can be given additional mechanical strength by heat treating the cheese as described in US Patent 5,256,432. In this patent, the topping is obtained by spreading warm sauce with added gelling agents on a carrier sheet. This carrier sheet can be The sauce must be coated with silicone, wax, Teflon, vegetable oil, or another material that will not stick to the coating. Furthermore, the backing sheet must be flexible to facilitate removal of the packaging material when the topping is to be used. The hot sauce is first cooled so that it can be spread on a suitable backing sheet without leaking. The sauce is then further cooled, but in such a way that the temperature is above the freezing point of the sauce and such that the topping achieves the desired gel structure. If it is necessary to store the condiment for a longer period of time, it can be preserved by freezing in a manner known per se. This method has the disadvantage of using unwanted additives in the sauce when it is to be used to produce restaurant-quality pizza. This patent application also states that it may be preferable to heat-treat the cheese to achieve better adhesion in the pizza, presenting drawbacks regarding the cheese's string-pulling properties and sensorial properties.

[0023] None of the methods described to date therefore allow for obtaining a high quality and standardised pizza to be consumed in a restaurant.

[0024] There is therefore a need to obtain a pre-formed wafer for topping a complete or ready-to-use pizza, which includes pizza sauce, cheese, and the rest of the ingredients that constitute parts of a recipe, for a pizza topping, without the use of other ingredients and additives beyond those used in making a pizza in a restaurant and without the use of base supports of different materials on which to place and assemble the ingredients.

[0025] DETAILED DESCRIPTION OF THE INVENTION

[0026] The purpose of the present invention is therefore to provide restaurants with a pre-formed wafer for pizza topping, complete with the required and standardized ingredients, which is ready to be combined with the pre-cooked pizza dough at the time of ordering by the customer, without the use of additional supports for its assembly, free from additives, antioxidants and preservatives as known in the sector.

[0027] The use of a pre-packaged and standardised pizza topping wafer allows the catering system to be provided with numerous advantages, even in cases where the pizza preparation staff are not professionals or have disabilities:

[0028] - the filling placed on top of the pizza base contains the same amount of ingredients for each wafer, thus balancing the final product to the required taste according to the indicated recipe;

[0029] - standardization of the final product obtained and the possibility of replicating this product in any sales point, even far from the place where the wafers and pizza bases are produced, through centralization of production;

[0030] - the resulting pizza is cooked to perfection;

[0031] - reduction of service times;

[0032] - simplicity in the production of the finished product by the operator working in the restaurant, who therefore does not necessarily have to be expert and trained;

[0033] - elimination of waste;

[0034] - always excellent quality of the finished product, avoiding spoiled ingredients due to storage problems or staff attention;

[0035] - possibility of including disabled staff in the kitchen, considering the standardization of the filling wafers and the pizza base which are already ready and only need to be assembled and finished with the toppings to obtain the finished product;

[0036] - possibility of centralizing the preparation of the wafers and the pizza base in a single production point and of being able to send the pizzas to other points of sale with the same quality.

[0037] The purpose of the present invention is achieved by the features set forth in the description and claims that follow.

[0038] An object of the present invention is a pre-formed wafer for filling a pre-cooked pizza dough base, comprising:

[0039] - a first layer comprising at least a cream, a sauce or slices of plant material; and

[0040] - a second layer comprising at least one solid or liquid vegetable ingredient. Preferably said pre-formed wafer is characterised by the fact that it is self-supporting and without a solid support.

[0041] According to a preferred aspect, said pre-formed wafer is characterized in that said cream, sauce or slices of vegetable material of the first layer is chosen from potato cream, rosemary potato cream, cheese cream, tomato sauce, tzatziki sauce, broccoli cream, pumpkin cream, onion slices, onion cream, rocket pesto, courgette cream, aubergine cream, radicchio slices, radicchio cream, pea cream, spinach cream, pac choi leaves, artichoke cream, sautéed broccoli rabe or combinations thereof; preferably tomato sauce, potato cream, pumpkin cream, onion cream, onion slices, sliced radicchio, radicchio cream, sautéed broccoli rabe or combinations thereof.

[0042] Preferably, said cream, sauce, or slices of vegetable material in the first layer consists of creamed potato, creamed potato with rosemary, creamed cheese, tomato sauce, tzatziki sauce, creamed broccoli, creamed pumpkin, onion slices, creamed onion, arugula pesto, creamed zucchini, creamed aubergine, radicchio slices, creamed radicchio, creamed peas, creamed spinach, pac choi leaves, creamed artichoke, sautéed broccoli rabe, or a combination thereof; preferably tomato sauce, creamed potato, creamed pumpkin, creamed onion, onion slices, sliced radicchio, creamed radicchio, sautéed broccoli rabe, or a combination thereof. According to a further preferred aspect, said pre-formed wafer? Characterized by the fact that the solid or liquid vegetable ingredients in the second layer are chosen from roasted porcini mushroom slices, confit tomatoes, sautéed spinach, drops of truffle cream, black olives, hot chili pepper rings, caper pesto, harissa seitan, roasted potato cubes, vegetable meat, artichoke slices, roasted onion slices, baked radicchio, sautéed broccoli rabe, zucchini slices, eggplant slices, aged vegetable cheese, or a combination thereof; preferably roasted porcini mushroom slices, confit tomatoes, roasted potato cubes, vegetable meat, roasted onion slices, sautéed broccoli rabe, zucchini slices, eggplant slices, aged vegetable cheese, or a combination thereof.

[0043] Preferably said solid or liquid vegetable ingredients of the second layer consist of roasted porcini mushroom slices, confit tomatoes, sautéed spinach, drops of truffle cream, black olives, hot chili pepper rings, caper pesto, harissa seitan, roasted potato cubes, vegetable meat, artichoke slices, roasted onion slices, baked radicchio, sautéed broccoli rabe, courgette slices, aubergine slices, matured vegetable cheese or a combination thereof; preferably roasted porcini mushroom slices, confit tomatoes, roasted potato cubes, vegetable meat, roasted onion slices, sautéed broccoli rabe, courgette slices, aubergine slices, matured vegetable cheese or a combination thereof.

[0044] According to a preferred embodiment, the pre-formed wafer for filling a pre-cooked pizza dough base consists of:

[0045] - a first layer comprising at least one cream, sauce or slices of plant material; and

[0046] - a second layer comprising at least one solid or liquid vegetable ingredient. According to a further preferred aspect, the pre-formed wafer is characterised by comprising:

[0047] - a first layer comprising rosemary potato cream, and

[0048] - a second layer comprising slices of roasted porcini mushrooms, sautéed spinach, drops of truffle cream and aged vegetable cheese;

[0049] or alternatively:

[0050] - a first layer comprising pumpkin cream, and

[0051] - a second layer comprising slices of roasted porcini mushrooms.

[0052] A further aspect is a method for obtaining the pre-formed wafer of the present invention, characterised by the following steps:

[0053] - prepare a sheet of baking paper on a 25 cm diameter baking tray;

[0054] - place at least one layer of cream, sauce or slices of vegetable material in the center of the sheet of paper;

[0055] - cover this layer with a second sheet of baking paper and press with a lid the size of the plate until you obtain a uniform disk;

[0056] - remove the second sheet of baking paper and fill the disc with at least one of the ingredients from the second layer, positioned evenly;

[0057] - cover the resulting wafer with another sheet of baking paper;

[0058] - place the pod in the blast chiller for at least four hours.

[0059] In a further preferred aspect, the method for obtaining the preformed wafer of the present invention can use a sheet of any suitable material that can be frozen and easily detached from the frozen wafer during pizza preparation and service. Preferably, said material is chosen from silicone sheets or aluminum sheets.

[0060] It has been surprisingly observed that a high-quality restaurant-quality pizza topping, without the use of different types of base supports such as those known in the art, can be produced using a blast chiller, instead of traditional freezing techniques. This method allows the characteristics of the products used to be preserved unaltered and therefore the high quality of the resulting pizza.

[0061] The blast chiller is used to quickly bring the temperature of food to -18°C (approximately 4 hours), so that the blast chilled product can then be stored in the freezer, without ice crystals forming during freezing which would cause the food to deteriorate.

[0062] According to a preferred aspect, said method is characterised by the use of a quantity of cream, sauce or slices of vegetal material between 50 and 150 grams, preferably between 60 and 120 grams, more preferably between 90 and 110 grams for each pre-formed wafer.

[0063] According to a further preferred aspect, said method is characterised by the fact of using a quantity of solid or liquid vegetable ingredients in the second layer ranging from 2 to 100 grams, preferably from 15 to 80 grams, more preferably from 30 to 50 grams for each pre-formed wafer.

[0064] Preferably the ingredients of the first and second layers can be used in the following quantities: 110 grams of potato cream, 110 grams of cheese cream, 120 grams of tomato sauce, 110 grams of tzatziki sauce, 110 grams of broccoli cream, 110 grams of pumpkin cream, 90 grams of sliced or creamed onion, 90 grams of rocket pesto, 110 grams of courgette cream, 110 grams of aubergine cream, 110 grams of sliced or creamed radicchio, 110 grams of pea cream, 90 grams of spinach cream, 90 grams of pac choi leaves, 110 grams of artichoke cream, 90 grams of sautéed broccoli rabe, 50 grams of roasted porcini mushrooms, 30 grams of sautéed spinach, 5 grams of truffle drops, 20 grams of confit cherry tomatoes, 5 grams of black olives, hot pepper rings. 5 grams, 20 grams caper pesto, 50 grams harissa seitan, 50 grams roasted potato cubes, 80 grams vegetable meat, 50 grams artichoke slices, 50 grams roasted onion slices, 50 grams baked radicchio, 80 grams sautéed broccoli rabe, 80 grams zucchini slices, 80 grams eggplant slices, or 15 grams aged vegetable cheese.

[0065] The pizza topping is then packaged in a container, for example made of plastic in the form of sealed preformed trays or sealed trays. The pizza topping and the packaging enclosing it are frozen in a blast chiller so that the temperature is brought to a freezing point, which can be around -18°C. The sealed atmosphere can be filled with air or a modified atmosphere. In this way, the pizza topping is protected from being crushed by the sealed packaging, which encloses a gas cushion, so that the pre-packaged toppings can be stacked on top of each other without the topping being damaged, which is advantageous for distribution. The pizza topping is distributed in an uninterrupted freezing chain to the place of use.

[0066] A further aspect of the present invention is a method of preparing a pizza comprising the following steps:

[0067] a) preparing the pre-formed wafers according to the method of the present invention; b) preparing the pre-cooked pizza dough base;

[0068] c) store said previously chilled pre-formed wafers and said pastry bases in temperature-controlled freezers;

[0069] d) placing said pre-formed wafer on said pre-cooked pizza dough base; e) cooking the product obtained at the end of step d) in a special oven at a temperature between 220 and 280? C, preferably between 230 degrees and 250 degrees, for a period of time between 3 minutes and 6 minutes, preferably between 3 and 4 minutes; and

[0070] f) take the pizza out of the oven and garnish it with at least one liquid, semi-liquid or solid topping to obtain a pizza ready for consumption.

[0071] Preferably said liquid, semi-liquid, or solid pizza topping is chosen from basil oil, olive oil, truffle oil, garlic oil, spicy chili oil, dried or fresh oregano, dried or fresh mint, fresh or fried basil leaves, fresh or dried thyme, paprika-flavored chickpea hummus drops, Greek vegetable feta, dried lemon wafers, dried tomato wafers, agave syrup, caper berries, dried or fresh edible flowers, cucumber slices, fermented cashew cream, toasted walnuts or hazelnuts, cow's milk cheese, citrus pesto drops, fried broccoli heads, or a combination thereof, preferably fermented cashew cream, olive oil, cow's milk cheese, paprika-flavored chickpea hummus drops, dried lemon wafers, dried tomato wafers, or a combination thereof.

[0072] Preferably said liquid, semi-liquid or solid pizza topping condiment consists of basil oil, olive oil, truffle oil, garlic oil, chili pepper oil, dried or fresh oregano, dried or fresh mint, fresh or fried basil leaves, fresh or dried thyme, paprika-flavored chickpea hummus drops, Greek vegetable feta, dried lemon wafer, dried tomato wafer, agave syrup, caper berries, dried or fresh edible flowers, cucumber slices, fermented cashew cream, toasted walnuts or hazelnuts, cow's milk cheese, citrus pesto drops, fried broccoli heads or combinations thereof, preferably fermented cashew cream, olive oil, cow's milk cheese, paprika-flavored chickpea hummus drops, dried lemon wafer or dried tomato wafer or combinations thereof.

[0073] According to a further preferred aspect, the quantity of ingredients for said liquid, semi-liquid or solid seasoning for the pizza topping is between 1 and 50 grams, preferably between 5 and 40 grams, more preferably between 10 and 30 grams, for each pizza taken out of the oven.

[0074] More? Preferably, the following quantities can be used for the liquid, semi-liquid, or solid dressing: 10 grams basil oil, 10 grams olive oil, 10 grams truffle oil, 10 grams garlic oil, 10 grams spicy chili oil, 5 grams dried or fresh oregano, 5 grams dried or fresh mint, 5 grams fresh or fried basil leaves, 5 grams fresh or dried thyme, 15 grams paprika chickpea hummus drops, 40 grams Greek vegetable feta, 5 grams dried lemon wafer, 5 grams dried tomato wafer, 10 grams agave syrup, 5 grams caper berries, 5 grams dried or fresh edible flowers, 10 grams cucumber slices, 15 grams fermented cashew cream, 5 grams toasted walnuts or hazelnuts, 40 grams cow's milk cheese, 5 grams citrus pesto drops, and fried broccoli heads. 30 grams.

[0075] According to a preferred aspect, the pre-cooked pizza dough base is obtained with flours chosen from type 1 flour, kamut flour or wholemeal flour, or combinations of the same.

[0076] According to a further preferred aspect, the oven used to cook pizzas is a wood-fired oven, an electric oven, a tunnel oven or a T-series oven.

[0077] In a preferred embodiment, in the method of making pizza according to the present invention, steps a-c) are conducted in a central facility, step c) is followed by a step c') which precedes step d), where the frozen wafers and bases obtained in step c) are shipped to a plurality of pizza outlets, and steps d), e) and f) are conducted at a plurality of outlets.

[0078] EXAMPLES

[0079] We illustrate below some examples of the preparation of pre-formed wafers that can be used to fill a pizza dough base, to obtain pizzas suitable for catering. These examples use some of the products and raw materials that can be used according to the present invention.

[0080] These examples are not intended to be limiting.

[0081] PREPARATION OF THE FILLING WAFER

[0082] Speaking of filling, we have surprisingly invented a technique that allows us to avoid all the problems described above and that maintains the quality of the product as if it were fresh and produced that day.

[0083] a. Preparation of filling based on porcini mushrooms and truffle cream (Chanel pizza n.6).

[0084] Ingredients: rosemary potato cream, roasted porcini mushrooms from the Asiago mountains, sautéed spinach, aged crusted fermentino (home-made aged vegetable cheese similar to Camembert), drops of truffle cream.

[0085] Place a sheet of baking paper on a 25cm diameter baking tray.

[0086] Place 110 grams of freshly prepared potato cream in the center of the sheet. Cover the previously placed potato cream with another sheet of baking paper.

[0087] We press with the lid of the plate so that we can create the precise and uniform potato cream disc.

[0088] Remove the top sheet so that you can fill the potato cream disc with all the other ingredients which are weighed and positioned correctly as per the following recipe:

[0089] - 50 grams of roasted porcini mushrooms

[0090] - 5 drops of truffle cream (5 grams)

[0091] - 30 grams of spinach

[0092] - 15 grams of seasoned crusted fermented cheese.

[0093] Once this phase is completed, cover it with a sheet of baking paper and place the completed wafer in the blast chiller.

[0094] Once the cycle is finished in the blast chiller we will find a hard disk, with the ingredients positioned in the correct way and perfectly grammed, which can be stored in the freezer.

[0095] b. Preparation of filling based on pumpkin cream and porcini mushrooms (porcini mushrooms outside of pumpkin): Ingredients: roasted pumpkin cream, sliced porcini mushrooms, fresh cashew ferment, dried lemon wafer, thyme leaves and toasted hazelnut grains.

[0096] Place a sheet of baking paper on a 25cm diameter baking tray.

[0097] Place 110 grams of freshly prepared pumpkin cream in the center of the sheet. Cover the previously placed pumpkin cream with another sheet of baking paper.

[0098] We press with the lid of the plate so that we can create the precise and uniform pumpkin cream disc.

[0099] Remove the top sheet so you can fill the pumpkin cream disc with all the other ingredients, which are weighed and arranged correctly as per the following recipe:

[0100] - 60 g of sliced porcini mushrooms.

[0101] Once this phase is completed, cover it with a sheet of baking paper and place the completed wafer in the blast chiller.

[0102] Once the cycle is finished in the blast chiller we will find a hard disk, with the ingredients positioned in the correct way and perfectly weighed, which can be stored in the freezer.

[0103] Before serving the pizza, the following ingredients will be added after cooking: - 15 g of fresh cashew ferment (fermented cashew cream)

[0104] - 5 g of fresh or dried thyme leaves

[0105] - 5 g of toasted hazelnut grains

[0106] - 5 grams of dried lemon wafer

[0107] - 10 grams of olive oil.

[0108] c. Preparation of filling based on potato and artichoke cream (the artichoke king's tower):

[0109] Ingredients: rosemary potato cream, crunchy rosemary potato cubes, fried artichoke carpaccio (artichoke slices), citrus pesto drops, fermented cashew cream.

[0110] Place a sheet of baking paper on a 25cm diameter baking tray.

[0111] Place 110 grams of freshly prepared potato cream in the center of the sheet. Cover the previously placed potato cream with another sheet of baking paper.

[0112] We press with the lid of the plate so that we can create the potato cream disc precisely and uniformly.

[0113] Remove the top sheet so that you can fill the potato cream disc with all the other ingredients which are weighed and positioned correctly as per the following recipe:

[0114] - 50 grams of potato cubes

[0115] - 50 grams of fried artichoke carpaccio

[0116] Once this phase is completed, cover it with a sheet of baking paper and place the completed wafer in the blast chiller.

[0117] Once the cycle is finished in the blast chiller we will find a hard disk, with the ingredients positioned in the correct way and perfectly grammed, which can be stored in the freezer.

[0118] Before serving the pizza, the following ingredients will be added while it is still cooked:

[0119] - 5 g of citrus pesto

[0120] - 15 g of fermented cashew cream (fermentino) PREPARING THE PIZZA DOUGH

[0121] For the dough, once we form the balls of dough with type 1 flour, we immediately roll out the pizza crust and pre-bake it in the oven without any toppings. The dough crust is removed from the oven a little before it is fully cooked and vacuum-sealed using an innovative system that allows us to have a shelf life of 30 days.

[0122] By doing this we always have a correctly leavened pizza and the possibility of being quick in serving it, given that it is already rolled out and pre-cooked at the time of use.

[0123] ASSEMBLY AND PREPARATION OF PIZZA

[0124] Take the pre-cooked pizza base and place it on top of the folded hard disk and put it in the oven.

[0125] The size of the folded disc has been calculated so that it fits precisely inside the edge of the pizza base.

[0126] Once baked, waiting the right amount of time, the hard disk melts and cooks. When it comes out, we find a piping hot pizza, aesthetically impeccable and balanced in taste as indicated in the recipe.

[0127] We have thus eliminated all the variables and problems described previously.

[0128] Another challenge was finding the right amount of toppings so that the pizza would come out piping hot when baked. We ran a lot of tests, changing the measurements of the products until we found the perfect balance so everything would come out piping hot.

[0129] Cooking pizza in a tunnel oven

[0130] Another procedure that allowed us to standardize the cooking was the use of the tunnel oven.

[0131] is an electric oven equipped with an internal conveyor belt that runs through the oven chamber. This way, you can place the pizza on the conveyor belt and wait for it to come out. It will always be cooked perfectly and evenly by setting the temperature and the time the pizza stays in the oven. This procedure allows you to avoid the problem of burning pizzas or serving them undercooked, due to distraction or lack of staff training.

[0132] At this point we put one of our boys with Down syndrome in the kitchen and we happily saw that this process with a new product created specifically allows anyone to be a pizza chef who churns out perfectly cooked pizzas, aesthetically beautiful and balanced in taste.

Claims (12)

1. CLAIMS 1. Pre-formed wafer for filling a pre-cooked pizza dough base, comprising: - a first layer comprising at least a cream, a sauce or slices of vegetable material; and - a second layer comprising at least one solid or liquid vegetable ingredient. 2. Pre-formed wafer according to claim 1, characterised by being self-supporting and without solid support. 3. Pre-formed wafer according to claims 1 or 2, characterized in that the cream, sauce, or slices of vegetable material in the first layer is selected from cream of potatoes, cream of potatoes with rosemary, cream of cheese, tomato sauce, tzatziki sauce, cream of broccoli, cream of pumpkin, onion slices, cream of onion, arugula pesto, cream of zucchini, cream of aubergine, radicchio slices, cream of radicchio, cream of peas, cream of spinach, pac choi leaves, cream of artichokes, sautéed broccoli rabe, or combinations thereof; preferably tomato sauce, cream of potatoes, cream of pumpkin, cream of onion, onion slices, sliced radicchio, cream of radicchio, sautéed broccoli rabe, or combinations thereof. 4. A pre-formed wafer according to claims 1 or 2, characterized in that the solid or liquid vegetable ingredients of the second layer are selected from roasted porcini mushroom slices, confit tomatoes, sautéed spinach, drops of truffle cream, black olives, hot chili pepper rings, caper pesto, harissa seitan, roasted potato cubes, vegetable meat, artichoke slices, roasted onion slices, baked radicchio, sautéed broccoli rabe, zucchini slices, eggplant slices, aged vegetable cheese, or a combination thereof; preferably roasted porcini mushroom slices, confit tomatoes, roasted potato cubes, vegetable meat, roasted onion slices, sautéed broccoli rabe, zucchini slices, eggplant slices, aged vegetable cheese, or a combination thereof. 5. Pre-formed wafer according to one or more of the preceding claims, characterized by comprising: - a first layer comprising rosemary potato cream; and - a second layer including slices of roasted porcini mushrooms, sautéed spinach, drops of truffle cream and aged vegetable cheese; or alternatively - a first layer comprising pumpkin cream; and - a second layer including slices of roasted porcini mushrooms. 6. Method for obtaining the pre-formed wafer according to each of the preceding claims, characterised by the following steps: - prepare a sheet of baking paper on a 25 cm diameter baking tray; - place at least one layer of cream, sauce or slices of vegetable material in the center of the sheet of paper; - cover the layer with another sheet of baking paper and press down with a lid the size of the baking tray until you obtain a uniform disc; - remove the second sheet of baking paper and fill the disc with at least one of the ingredients from the second layer, positioned evenly; - cover the resulting wafer with another sheet of baking paper; - place the pod in the blast chiller for at least four hours. 7. A method according to claim 6, characterized by using a quantity of cream, sauce or slices of plant material between 50 and 150 grams, preferably between 60 and 120 grams, more preferably between 90 and 110 grams for each pre-formed wafer. 8. Method according to claim 6, characterized by using a quantity of solid or liquid vegetable ingredients in the second layer ranging from 2 to 100 grams, preferably from 15 to 80 grams, more preferably from 30 to 50 grams for each pre-formed wafer. 9. Method for preparing a pizza including the following steps: a) preparing the pre-formed wafers according to the method of claims 6-8; b) preparing the pre-cooked pizza dough base; c) to conserve the previously chilled pre-formed wafers and the bases of pasta in temperature-controlled freezers; d) placing said pre-formed wafer on said pre-cooked pizza dough base; e) cooking the product obtained at the end of step d) in a special oven at a temperature between 220 and 280? C, preferably between 230 degrees and 250 degrees, for a period of time between 3 minutes and 6 minutes, preferably between 3 and 4 minutes, and f) take the pizza out of the oven and garnish it with at least one liquid, semi-liquid or solid topping to obtain a pizza ready for consumption. 10. A method according to claim 9, wherein said liquid, semi-liquid, or solid pizza topping is selected from basil oil, olive oil, truffle oil, garlic oil, chili pepper oil, dried or fresh oregano, dried or fresh mint, fresh or fried basil leaves, fresh or dried thyme, paprika-flavored chickpea hummus drops, Greek vegetable feta, dried lemon wafers, dried tomato wafers, agave syrup, caper berries, dried or fresh edible flowers, cucumber slices, fermented cashew cream, toasted walnuts or hazelnuts, cow's milk cheese, citrus pesto drops, fried broccoli heads, or combinations thereof, preferably fermented cashew cream, olive oil, cow's milk cheese, paprika-flavored chickpea hummus drops, dried lemon wafers, or dried tomato wafers, or combinations thereof. 11. A method according to claims 9 or 10, wherein the quantity of liquid, semi-liquid, or solid pizza topping ingredients is between 1 and 50 grams, preferably between 5 and 40 grams, more preferably between 10 and 30 grams, for each baked pizza. 12. A method according to claim 9, wherein steps a-c) are conducted in a central facility, step c) is followed by a step c') preceding step d), wherein the frozen wafers and bases obtained in step c) are shipped to a plurality of pizza outlets, and steps d), e) and f) are conducted at a plurality of outlets.