h a l f b a k e r yAsk your doctor if the Halfbakery is right for you.
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This pizza would be cooked in a special cylindrical pizza holder, which would be placed inside of a sufficiently tall oven.
The pizza holder would consist of a stand, a battery, and a motor, and a horizontal cylinder with the two edges turned "upwards" toward the axis.
The motor would be turned
on, spinning the cylinder to some high rpm.
The pizza dough would be tossed into the cylinder, and centrifigal force would press it "flat" onto the pan.
Similarly, sauce would be poured onto the dough, and would be spread by centrifigal force.
Cheese could be sprinkled on normally.
Then, the device would be put in the oven... the wire for the motor could go through the oven's seal, just like the wire of a probe thermometer.
Serving the pizza is a little tricky, though... it requires being in orbit, to take advantage of microgravity.
Conical Pizza
http://www.konopizza.com/
Its Pizza, in a cone shaped dough cup. [sprogga, May 31 2009]
combos
http://slice.seriou...0721-combos-cut.jpg
[Voice, Aug 15 2010]
[link]
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I suppose this would make it easier to create Mobius Pizza or Toroidal Pizza - if you wanted to. |
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Excellent - you might be able to serve this on specially designed spinning cylindrical plates, or perhaps, in some kind of cunningly designed centrifugal restaurant - but if we absolutely positively must have our dinner without (potentially stomach churning) tangentially derived forces, then perhaps some kind of spaghetti or breadstick scaffolding might be employed. |
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Totally tubular, like, to the max. |
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Several technical difficulties with the idea, but it would be fun to watch. [+] |
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The motor could be steam-, wind-up-, or battery-driven; there doesn't have to be a wire. |
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Most pizzas are cylindrical already. |
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I considered battery driven, but putting a battery into an oven doesn't seem like a good idea. |
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I didn't consider windup... could a spring store enough energy to do the job? I suppose that if the whole cooking process is in microgravity, then it might be enough to keep the pizza in place while cooking, but it wouldn't be able to flatten the dough and spread the sauce. |
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As for steam... wouldn't you need to discard the steam from the oven? |
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Dr. Bunsen Honeydew, only the pizzas at Muppet Labs are cylindrical... the rest of us generally have circular, square, or triangular pizzas. |
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Any three dimensional object which is circular in two dimension is a cylinder - in the case of a pizza, merely a cylinder which is wider than it is tall. |
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//Centrifigal force keeps pizza in place while it bakes// <has massive "myown coriolis infarction"> |
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Slump would kill you man, once you turned off the spin. Ever get a pizza from a delivery guy who didn't hold it flat? |
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Plus eating would be a bit anticlimactic. You'd probably just squash it then it may as well have been a conventional pizza folded in half. Maybe anteaters could manage it. |
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I think the toroidal suggestion makes good sense, with filling on the interior like a calzone. Imagine a huge donut-shaped calzone. |
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Then again, I like thin-crust pizza, so what the heck am I talking about. |
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//Most pizzas are cylindrical already.// Yes, I suggest a title
change to "Genus 1 Pizza." (I'd suggest "Centrifugal Pizza,"
but everyone knows there's no such thing as centrifugal
pizza.) |
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Cut the pizza into narrow rings and serve them like onion rings. |
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The foundry industry has well baked this. Centrugal metal casting is easy to do after you see how it's done. |
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The oven could be aranged just like a rotissorie does. With heat underneath the spinning tube/pan. |
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[goldbb] If you make a helical cut, couldn't you unspool a
strip in the shape of an elongated rhombus, with dough on
the bottom and topping on the top, like normal pizza? If you
got everything adjusted exactly right, you could unspool it at
one end while feeding dough in at the other, making this a
continous (as opposed to batch) manufacturing process (like
[hippo]'s "Continuous Pizza Oven"). |
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