Process for forming dough foodstuffs

Abstract

To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet. The position and size of the holes may be adjusted to achieve desired uniformity of baking of the dough product. The finished baked dough product, such as dinner rolls or a pizza crust, may be removed from the oven with the sheet attached thereto, and the baked dough product may be served directly from the sheet.