https://techcrunch.com/2022/03/31/better-learning-through-complex-dough-manipulation/

A disproportionate number of the early industrial food-making robots we’ve seen have been focused on pizza. I’ve long posited that this is for two key reasons. First: People like pizza. We eat a lot of it. Americans alone eat three billion pizzas a year. Second: It’s relatively easy to make. The dough provides a fairly straightforward platform onto which ingredients are added.

I say “fairly” here because there are still complications. There’s really no such thing as easy when it comes to building robots that can execute variations on a task at a large scale. Here it’s the dough that presents the problem. Turning a soft and malleable ball of dough into a pizza crust is one of those things humans have figured out how to do efficiently, but it still proves difficult for robot workers.