Pizza and crust having an irregular edge
OwnerShelly Walter, Wayne M. Pafko +1inventors
InventorsShelly Walter, Wayne M. Pafko, Mohamed M. Morad
Life of this patent
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Abstract
Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior, a soft interior crust having characteristic toasted color indicia. In use, the pizza is packaged in conventional corrugated forms, outer wrapped and packaged for delivery in retail environments. The product can be removed from its packaging and baked at home, mimicking a product from a restaurant grade preparation.
Claims54
A parbaked crust for a premium pizza, the crust comprising a flour based dough formula comprising 65 to 75 wt % moisture, 0.5 to 2 wt % sugar sweetener, and less than 2 wt % oil, the parbaked crust capable of expansion upon baking at 350° F. to 450° F.
A parbaked crust unit for a premium pizza, the crust comprising a flour based dough formula comprising 65 to 75 wt % moisture, 0.5 to 2 wt % sugar sweetener and less than 2 wt % oil, the crust comprising:
- (a) a substantially planar crust having a substantially planar surface, the crust having a substantially square aspect having a crust edge;
- (b) the crust edge having an irregular profile;
- and
- (c) the substantially planar surface having a coating of sauce and pizza toppings, the parbaked crust capable of expansion upon baking at 350° F. to 450° F.
A method of making a parbaked pizza crust for a premium pizza, the method comprises:
- (a) preparing a flour based dough having a moisture content of about 65 to 75% and a mono-saccharide or di-saccharide sugar content of about 0.5 to 2 wt %;
- (b) forming the dough into a crust shaped dough;
- (c) par baking the crust shaped dough at a temperature of at least about 800° F. for a period of less than about 120 seconds to form a par-baked crust;
- wherein the crust has exterior toast marks and a cooked, crispy exterior with a bread-like interior, the crust capable of expanding during final baking.
A method of accurately topping a par baked crust ensuring a regular and repeatable precision of addition of materials to a crust, the process comprising forming a pizza crust with a square aspect having a crust edge with an irregular but four fold symmetry, placing the pizza crust on a conveyor surface having registration indicia that cooperate with the edge to place the pizza crust in registration for apparatus that adds sauce, cheese and other toppings to the pizza;
- and completing the addition of sauce, toppings and cheese to the pizza forming the finished pizza product.
A method of making a parbaked pizza crust for a premium pizza, the method comprises:
- (a) preparing a dough from a recipe comprising about 49 to 52 wt % flour, less than about 2 wt % oil, about 34 to 38 wt % water and about 0.5 to 2 wt % sugar sweetener at a temperature of less than about 100° F.;
- (b) resting the dough at a temperature of about 70 to 95° F. for less than 20 minutes;
- (c) sheeting the dough into a dough sheet having a thickness of about 0.2 to about 0.4 centimeter and combining the sheeted dough with bread crumbs forming a coating of bread crumbs in an amount of about 2 to 20 grams of bread crumb per pound of sheeted dough;
- (d) sheeting the dough to form a sheet of about 0.2 to about 0.4 centimeter;
- and
- (e) forming the unbaked crusts from the sheeted dough;
- and
- (f) parbaking the unbaked crusts at a temperature of about 800° F. to about 1100° F. for a period of time less than 120 seconds to form a parbaked crust;
- wherein the crust has exterior toast marks and a cooked, crispy exterior with a bread-like interior, the crust capable of expanding during final baking.
Dependencies are inferred from the claim text.