Fried pizza product and process for preparing same

Details Fried pizza product and process for preparing same Fried pizza product and process for preparing same

1982-09-30

1985-11-05

Jones, Raymond

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426302, 426439, 426503, A21D 1300

Patent

active

045513376

ABSTRACT:
A fried pizza crust and a complete pizza product are produced with a method in which perforations are formed in a pizza dough sheet by removing small plugs of dough. Each perforated dough piece is then submerged in a hot oil bath until the crust is fried. The fried crust is removed from the oil and drained, after which it is topped with sauce. The sauce flows into funnel shaped depressions formed over each perforation, some of the sauce flowing through the perforations before congealing. Other topping materials are then applied to the sauce covered crust. The finally topped pizza includes small pools of sauce and flavor enhanced crust areas.

REFERENCES:
patent: 2905559 (1959-09-01), Anderson et al.
patent: 3687688 (1972-08-01), Stapley et al.
patent: 4170659 (1979-10-01), Totino et al.

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