Method and Apparatus for Cooking Pizza

• US 20120258229A1
• Filed: 04/11/2012
• Published: 10/11/2012
• Est. Priority Date: 04/11/2011
• Status: Abandoned Application

• Current Assignee: Jef Mindrup
• Original Assignee: Jef Mindrup
• Inventors: Mindrup, Jef
• Application Number:
  US13/444,634
• Publication Number:
  US 20120258229A1
• Time in Patent Office: Days
• US Class Current: 426/556
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 8/06 Baking processes

Abstract

A pizza is prepared while it is constructed using a novel process and device. Dough is placed onto a thermal mass, followed by the use of a handheld very high heat source to sear the top surface of the dough. As the pizza dough remains in contact and continues to bake on the thermal mass, toppings are added. The toppings and dough can be selectively seared with the handheld device, and/or allowed to temper with or without the aid of a lid. The lid has a low profile and flat top and creates a minimal cooking volume when placed over the thermal mass. The searing occurs in sections and allows the pizza cook to selectively cook, char, comingle and caramelize the toppings and dough of the pizza.

Claims

1. A method of simultaneously cooking and constructing a pizza comprising at least the following steps:

heating a thermal mass;

placing a layer of dough on said thermal mass, wherein said layer of dough has a top side and a bottom side, and said bottom side is in contact with said thermal mass;

searing sections of said top side of said layer of dough with a handheld device that emits a jet of hot gas;

adding a layer of toppings to said top side of said dough;

searing sections of said layer of toppings and said top side of said layer of dough using said handheld device; and

,

removing said dough and said toppings from said thermal mass.

2. The method of claim 1 wherein a lid is placed over said layer of dough and said layer of toppings, and said lid is removed before said layer of toppings is seared with said handheld device.

3. The method of claim 1 wherein said thermal mass is heated to a temperature between 550 and 950 degrees Fahrenheit before said layer of dough is added to said thermal mass.

4. The method of claim 1 further including the step of adding first toppings to said layer of dough before said searing sections of said top side of said layer of dough step, wherein said searing sections of said top side of said layer of dough step includes searing said first toppings.

8. The method of claim 1 wherein said searing sections of said layer of toppings includes caramelizing and charring sections of said layer of toppings and said top side of said layer of dough.

9. The method of claim 1 wherein said layer of dough is a par baked pizza crust.

10. The method of claim 1 further including additional steps of adding additional layers of toppings and searing said additional layer of toppings before said layer of dough and said layer of toppings, and said additional layers of toppings, are removed from said thermal mass.

5. The method of step 1 wherein said handheld device is a compressed-gas blow torch.

6. The method of step 1 wherein said jet of hot gas has an in-air flame temperature of at least 3,000 degrees Fahrenheit.

7. The method of step 1 wherein said jet of hot gas has an in-air flame temperature between 1,100 degrees Fahrenheit and 3,600 degrees Fahrenheit.

11. A method of using a handheld infrared emitter to prepare a pizza while the pizza is being constructed, said method comprising at least the following steps:

placing a layer of dough on a cooking surface, wherein said layer of dough has a top side and a bottom side and said bottom side is in contact with said cooking surface;

exposing said top side of said layer of dough to the heat produced by a handheld infrared emitter;

adding a layer of toppings to said layer of dough;

exposing said layer of toppings to the heat produced by a handheld infrared emitter;

removing said disc of dough and said layer of toppings from said cooking surface.

12. The method of claim 11 wherein said handheld infrared emitter emits in excess of 3,000 degrees Fahrenheit.

13. The method of claim 11 wherein said handheld infrared emitter is a halogen near-infrared shortwave emitter.

14. A device for cooking pizza comprising at least:

a base;

a thermal mass, supported by said base unit and positioned such that the top of said thermal mass extends above said base unit, wherein said thermal mass is capable of withstanding repetitive thermal cycling from ambient room temperature to at least 800 degrees Fahrenheit, and said thermal mass can withstand exposure to intermittent temperatures of at least 3,000 degrees Fahrenheit;

a heating element housed within said base unit and positioned to heat said thermal mass, wherein said heating element is capable of providing enough heat to raise the temperature of said thermal mass from ambient room temperature to at least 800 degrees Fahrenheit;

a removable cover having a handle wherein the inside top surface of said removable cover is generally flat.

15. The device of claim 14 wherein said inside top surface is no greater than three inches from said thermal mass when said removable cover is placed over said thermal mass.

16. The device of claim 14 wherein said removable cover is insulated, and the inside surfaces of said removable cover are reflective.

17. The device of claim 14 further comprising an insulated outer base wherein said base is positioned inside said outer base.

18. The device of claim 14 wherein said removable cover is attached to said base unit with a hinge.

19. The device of claim 14 wherein said removable cover includes a heating element positioned in the inside of said removable cover.

20. The apparatus of claim 14 wherein the thermal mass weighs between 3 and 10 pounds.