Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1996-01-16
1998-02-24
Tran, Lien
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426 89, 426274, 426275, 426283, 426302, A21D 1300
Patent
active
057209987
ABSTRACT:
A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese layer preferably includes a blend of different cheeses and has a relatively reduced moisture content in a desired range to reduce the amount of steam produced during baking. The second dough layer preferably includes at least one vent opening to vent steam that is produced by the cheese during baking. The second dough layer supports an additional ingredient layer that includes tomato sauce, cheese, and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step, greatly reducing the lengthy preparation time typically required for multi-layered pizza products.
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Bruno, Pasquale, Jr., The Great Chicago Style Pizza Cookbook, 1983, pp. 82-83.
McNair, James, Pizza, 1987, p. 44.
Heidebrecht Karen
Proctor Valerie A.
Pizza Hut, Inc.
Tran Lien
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