Semi-finished Frozen Pizza Production Line for Round and Square Shaped Pizza

• Details of machine

cutting diving	Roller cutter

• Produce Process Flow

1.Dough Preparation

Mix flour, water, yeast, salt, sugar, and oil.

Optional: add dough improvers or milk/powder for texture.

Use a dough mixer to form a uniform, elastic dough.

2.Dough Fermentation / Proofing

Let the dough rest and ferment for a specific time.

Develops flavor, texture, and elasticity.

Controlled temperature and humidity ensure consistent results.

3.Dough Dividing & Rounding

Divide the bulk dough into portions (balls) according to pizza size.

Round the dough to create smooth, even balls.

4.Dough Sheeting / Shaping

Roll or press dough balls into desired diameter and thickness.

For square pizzas, shape into rectangles.

Some lines use automatic dough forming machines for consistency.

5.Topping Application

Apply sauce evenly over the dough base.

Add cheese, vegetables, meats, or other toppings.

Some lines have automatic topping machines for speed and precision.

6.Baking / Par-baking (Optional)

Bake fully or partially depending on whether it’s a fresh or frozen pizza.

Use tunnel ovens, convection ovens, or deck ovens.

Ensure even baking for consistent quality.

7.Cooling (if frozen)

Rapidly cool the pizza for frozen storage.

Prevents sogginess and maintains product quality.

8.Packaging

Wrap or box the pizza according to product type.

Use automated packaging lines for high efficiency.

9.Storage & Distribution

Fresh pizza: refrigerated storage until shipment.

Frozen pizza: deep freeze storage until distribution.

• Technical parameters