DESCRIPTION

It is the best known solution to be able to produce industrially the “Italian pizza” starting from dough ball and obtaining a homogeneous dough with crunchy and thin edges. The dough balls after proofing, are laminated in one direction and immediately afterwards transversely. This step allows to obtain a disc of dough of the desired thickness and diameter. Dough discs can be filled or directed addressed into the oven for pre-cooking at high temperatures. The line could be composed of a series of conveyor belts, calibrators to thin the dough, adjustable in speed allowing to correct the thickness of the dough, adjustable flour dispensers to deposit the necessary amount of flour so that the product does not stick to the belt and rollers, retractable conveyor belt to place the ovals at 90 ° in respect to the direction of work, a second series of calibrators to define the round shape typical of this product.