Pizza having enhanced structure and consumability wherein additional dough crust configurations are accomplished by forming, adding or masking
AssigneeCrust Cut LLC
InventorGeorge O. Podd
Life of this patent
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Abstract
The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.
Claims11
A pizza comprising:
- a dough substrate comprising a perimeter and a flat sheet portion, the dough substrate comprising a first crust portion around the perimeter;
- an isolated area of exposed dough within the perimeter of the dough substrate forming a second crust portion that is not connected to the first crust portion;
- at least one ingredient covering the dough substrate;
- a first cut line in the dough substrate;
- a second cut line in the dough substrate running longitudinally through the second crust portion, wherein the first cut line and the second cut line form a plurality of pieces, such that a first piece of the plurality of pieces within the perimeter of the dough substrate comprises the first crust portion but not the second crust portion and a second piece of the plurality of pieces within the perimeter of the dough substrate comprises—the second crust portion but not the first crust portion.
Dependencies are inferred from the claim text.