I wonder how many compromises of quality go into a robotic pizza?

You're not getting a robot to stretch out a 16" New York style crust; you might get it to crudely roll out a ball of dough into a thick disk. I'm sure there are certain toppings that are easy to lay out (sausage balls) and some that are difficult (onion slices) so those might get left off.

At a certain point you're adapting a good pizza recipe into a pizza that can be made by a robot, and at that point you're basically just making a frozen pizza on-the-spot and charging a lot for it.

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snovv_crash a day ago | parent | next [-]

Specialized machines can absolutely do a fantastic dough kneeding and rolling process, and spreading ingredients is also trivial with the right tools.

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zarzavat a day ago | parent [-]

Pizza dough is usually not rolled, it's stretched. If you roll it then you will press out the air bubbles which makes the final crust denser. That's not always a bad thing and some pizza makers do swear by rolling, but it does mean you end up with a different pizza than an average human would make.

	▲	snovv_crash a day ago \| parent [-]
		A specialized machine for stretching isn't that hard either.

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hnlmorg a day ago | parent | prev | next [-]

Rolling a thin base feels like an easy problem to solve. The question is whether rolling affects the base negatively compared to stretching.

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bakies a day ago | parent [-]

And the answer is yes for specific pizza styles

	▲	hnlmorg a day ago \| parent [-]
		Negatively enough that a consumer might notice? Baring in mind we are talking about fastfood here. Not artisan/ restaurant quality food. Genuine question because I’ve never made my own pizza base before so I have no frame of reference here. By the way, which pizza styles were you referring to?

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mytailorisrich a day ago | parent | prev [-]

I don't think any compromises are required. The quality of a pizza mostly comes from the quality of the ingredients and a pizza is otherwise simple to make and bake. Yes I am sure that some toppings are more difficult than others but that is really the key problem to be solved by any robotic pizza makers. If some toppings are current too hard and left off then that's a compromise on choice.