초록 ▼

A pizza pan receives and bakes a pizza to produce a pizza having a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region,

A pizza pan receives and bakes a pizza to produce a pizza having a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product. A pizza produced by using the pan has improved texture and coloration.

대표청구항 ▼

[ What is claimed is:] [1.]1. A pan for receiving and baking a food product in a baking oven, the pan comprising:(a) a generally planar base having a top surface to receive the food product and a bottom surface to rest on a surface of the baking oven, the base comprising structure defining a plurali

[ What is claimed is:] [1.]1. A pan for receiving and baking a food product in a baking oven, the pan comprising:(a) a generally planar base having a top surface to receive the food product and a bottom surface to rest on a surface of the baking oven, the base comprising structure defining a plurality of perforations extending through the base to allow transmission of baking heat through the base; and(b) a continuous rim extending circumferentially around the base, the rim intersecting the base to form an angle of intersection with the top surface of the base;(c) the perforations being formed in first and second perforation regions on the base, the first perforation region extending toward the rim from a center of the base and terminating at an outer border, the second perforation region extending radially outwardly from the outer border of the first perforation region substantially to the rim of the pan, the perforations of the first perforation region being generally evenly distributed across the entire first perforation region at a first perforation density, the perforations of the second perforation region being generally evenly distributed across the entire second perforation region at a substantially constant second perforation density, the first perforation density being greater than the second perforation density to allow greater transmission of baking heat through the base to the food product in the first perforation region than in the second perforation region;wherein the width of the second perforation region defines perpendicular X and Y directions, the second perforation region having more than one perforation in each of the X and Y directions.