READY-TO-EAT BAKED PIZZA THAT CAN BE STORED AT ROOM TEMPERATURE, AND METHOD OF MAKING IT Russian patent published in 2021 - IPC A21D13/41 A21D13/10 A21D13/13 A21D13/22 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to packaged, ready-to-eat baked pizza containing baked dough base and surface top layer containing cheese and tomato-based sauce. The top layer does not contain preservatives. The base and the top layer have essentially the same water activity (Aw), with the baked dough base having a water activity (Aw) of 0.80 to 0.92. The above mentioned top layer comprises a cheese-based phase and a tomato-based sauce phase, and the phases are separated and in contact with each other, having a well-defined boundary line.The tomato sauce phase has a water activity (Aw) of 0.80 to 0.92. The cheese-based phase and the tomato-based sauce phase have essentially the same water activity (Aw). The invention relates to a method for preparing the pizza, which includes making pizza dough, forming the pizza dough into a dough disk and holding the dough disk for maturing-rising for 25 - 35 minutes at a temperature of 20°C to 24°C in an atmosphere with a relative humidity of 40% to 60%.The dough disk is pressed-stamped, after it has risen, by pressing out the round part to obtain a pressed dough disk with a circilar raised rim. The top layer containing cheese and tomato-based sauce is placed on the disk of dough within the raised rim, the cheese having a water activity (Aw) of 0.94 to 0.98, and the tomato-based sauce having a water activity (Aw) of 0.90 to 0.95. Holding the dough disk with the top layer for raising at a temperature of 30°C and 38°C for 70 to 90 minutes and in an atmosphere with a relative humidity of 85% to 95%. This raised disc with the top layer is baked in an oven at a temperature of 180 to 220°C, preferably for 8 to 15 minutes, to obtain a baked pizza.The baked pizza should be held to cool down to room temperature.The baked pizza is packaged. At this time the cheese has a water activity (Aw) from 0.94 to 0.98,and the tomato-based sauce has a water activity (Aw) from 0.90 to 0.95.

EFFECT: invention makes it possible to store ready-to-eat baked pizza at room temperature inside a sealed package for at least 60 days. The pizza looks like and has organoleptic properties comparable to those of a freshly made pizza.

22 cl, 2 dwg, 2 tbl, 2 ex