pic: Cheesecake, anyone?

[DonRotolo]

Originally Posted by Darkseer54

I have no experience cooking pizzas so I don't know how they are generally cooked

You need to get out more. Or at least observe more closely. Surely there is a non-chain type Pizzeria near you? Go visit and ask questions (as if you were in the pits at a regional...) Living in northern NJ would help (pizza capitol of the world, arguably).

Pizza ovens are generally at 450 to 500 degrees. They universally have stone 'floors' to maintain the temperature evenly and avoid the cooling effect of an uncooked pizza. So yes, one CAN make a bed that will cook a pizza, but you really want to print it first, then cook it.

[Chief Hedgehog]

Originally Posted by DonRotolo

Living in northern NJ would help (pizza capitol of the world, arguably).

Ummm... Are we talking per capita? Because here in Becker, MN we have 4 different joints in a town of 4500; or one pizzeria per 1125 residents. And if you include the local bars and c-store, it jumps to 7; or one per 643 residents. Only one is a national chain. We love Pizza and robots here in Becker!

[DonRotolo]

Originally Posted by Chief Hedgehog

Ummm... Are we talking per capita? Because here in Becker, MN we have 4 different joints in a town of 4500; or one pizzeria per 1125 residents. And if you include the local bars and c-store, it jumps to 7; or one per 643 residents. Only one is a national chain. We love Pizza and robots here in Becker!

My focus was on quality and variety, not per capita.

[Electronica1]

Maybe this style of printer would work for pizza/cheesecake. But, would this be considered a pizza printer?

[GeeTwo]

Originally Posted by DonRotolo

Pizza ovens are generally at 450 to 500 degrees. They universally have stone 'floors' to maintain the temperature evenly and avoid the cooling effect of an uncooked pizza. So yes, one CAN make a bed that will cook a pizza, but you really want to print it first, then cook it.

Yes, yes. An automated pizza baker would definitely have to have separate construction and baking chambers; unless you print the bubbles in, the crust has to have time to rise at a lower temperature, and go quickly to a much higher one. (I suppose you could move the pre-heated stone to the pizza, but that sounds even more problematic.) I also seriously doubt that current 3-D technology can passably reproduce a hand-tossed and pressed crust, or even a machine-kneaded and rolled one.

[Darkseer54]

It seems that we have been beaten to the punch on pizza 3D printers.

https://www.youtube.com/watch?v=MGxr3boyIus

Now the real question is if it can add pineapple and ham.