Coating pizza products

A method of preparing a dough product comprising the steps of:

• a. preparing a shaped pizza crust having a surface for receiving pizza food ingredients,
• b. preparing a gel-forming aqueous dispersion of a water soluble algin having a viscosity effective to substantially uniformly coat a surface of the pizza crust,
• c. applying an effective amount of the aqueous dispersion to cover the surface for receiving pizza food ingredients and
• d. separately applying an effective amount of an aqueous, calcium ion containing gelling solution to the algin-coated surface for a period of time sufficient to form a substantially continuous edible algin-containing gelled film along said surface, said film being effective to reduce breaking and splitting of the pizza crust dough product to improve the transportability thereof, said film being sufficient to effectively retard the scorching of the dough product during any subsequent cooking step.

A method of preparing a dough product comprising the steps of:

• a. preparing a shaped pizza crust having a surface for receiving pizza food ingredients,
• b. preparing a gel-forming aqueous dispersion of a water soluble algin having a viscosity effective to substantially uniformly coat a surface of the pizza crust,
• c. spraying an effective amount of the aqueous dispersion to cover one surface of the pizza crust,
• d. separately applying an effective amount of an aqueous, calcium ion containing gelling solution to the algin-coated surface for a period of time sufficient to form a first substantially edible algin-containing gelled film along said one surface,
• e. placing pizza food ingredients on said first film-coated crust surface,
• f. spraying an effective amount of the aqueous dispersion to cover the pizza food ingredients on said coated crust surface, and then
• g. separately applying an effective amount of an aqueous gelling solution to the algin-coated ingredients for a period of time sufficient to form a second substantially continuous edible algin-containing film over said pizza food ingredients, said film being effective to reduce breaking and splitting of the pizza crust dough product to improve the transportability thereof, said film being sufficient to effectively retard the scorching of the dough product during any subsequent cooking step.

A method of preparing a dough product comprising the steps of:

• a. preparing a shaped pizza crust having a surface for receiving pizza food ingredients,
• b. preparing a gel-forming aqueous dispersion of a water soluble algin having a viscosity effective to substantially uniformly coat a surface of the pizza crust,
• c. placing pizza food ingredients on said pizza crust surface for receiving said pizza food ingredients,
• d. applying an effective amount of the aqueous dispersion to cover said pizza food ingredients,
• e. separately applying an effective amount of an aqueous, calcium ion containing gelling solution to the algin-coated surface for a period of time sufficient to form a substantially continuous edible algin-containing gelled film over said food ingredients and crust, said film being effective to reduce breaking and splitting of the pizza crust dough product to improve the transportability thereof, said film being sufficient to effectively retard the scorching of the dough product during any subsequent cooking step.

A method of preparing a dough product comprising the steps of:

• a. preparing a shaped pizza crust having a surface for receiving pizza food ingredients,
• b. preparing a gel-forming aqueous dispersion of a water soluble algin having a viscosity effective to substantially uniformly coat a surface of the pizza crust,
• c. applying an effective amount of the aqueous dispeersion to cover the surface for receiving pizza food ingredients, and
• d. separately applying an effective amount of an aqueous, calcium ion containing gelling solution to the algin-coated surface for a period of time sufficient to form a substantially continuous edible algin-containing gelled film along said surface,
• e. placing pizza food ingredients on said algin-coated food ingredient receiving surface,
• f. applying an effective amount of the aqueous dispersion to cover the pizza food ingredients, and then
• g. separately applying an effective amount of an aqueous gelling solution to the algin-coated ingredients for a period of time sufficient to form a substantially continuous edible algin-containing gelled film over the ingredients and any algin-containing film exposed on the pizza crust, said film between the pizza food ingredients and the food ingredient receiving surface being sufficient to effectively retard the migration of material from the food ingredients placed thereon, said film being effective to reduce breaking and splitting of the pizza crust dough product to improve the transportability thereof, said film being sufficient to effectively retard the scorching of the dough product during any subsequent cooking step.