Pizza pie and pie making methods

Details Pizza pie and pie making methods Pizza pie and pie making methods

1977-10-31

1979-06-26

Hunter, Jeanette M.

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 95, 426100, 426293, 426296, 426305, 426808, A21D 1300

Patent

active

041593499

ABSTRACT:
A cheese topping for a pizza pie comprises up to four geometrically congruent slices of pizza pie topping cheese. Each of these slices is dimensioned to extend from the center of the pie into the peripheral region of the pie shell and to extend along a portion of that peripheral region corresponding to the length of that peripheral region divided by the number of the up to four slices. The slices are further dimensioned jointly to cover the food items on the pizza shell and extend along and into its peripheral region in one layer composed of the slices when contiguously arranged on the food items. Each of slices is provided with several apertures through which vapor and juice can rise from the food items on the pizza shell. The apertured slices are contiguously arranged on the food items to form the mentioned one layer covering the food items and extending into the peripheral region of the pie shell.

REFERENCES:
patent: 3648596 (1972-03-01), Zito
Woman's Day Encyclopedia of Cookery, vol. 10, Fawcett Pub. Inc., New York, p. 1604, 1966.

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