Abstract: Manually lowering the entire perforator on a dough layer with the aid of handles such that the weight of the entire perforator pressuring the tips of the nail like objects to penetrate through the dough layer thus producing several fine perforations in 2-3 seconds. Place the users palm(s) on the two handles or on the entire perforator for additional pressure if necessary. Remove the perforator from the dough layer by simply lifting away the entire perforator manually. For additional perforations lift the perforator and change the position of the perforator a little and perforate the dough layer. If necessary, spray oil to the pins so that other substances may not stick to the pins.

Abstract: A method of making a pizza crust or the like by grinding pre-soaked par-boiled rice and pre-soaked beans (black gram) in the ratio of 3:1 Setting aside the mixture for about 12 hours under warm temperature for fermentation process to take place, pouring the fermented batter in a pizza pan and oven baking the batter until a dry, delicious, delicate golden brown crust has been formed. Turning the crust upside down and placing it on the pizza screen, applying sauce and toppings along with cheese and baking in the oven until the pizza is ready to consume.