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Deep dish pizza crust

  • US 6,764,700 B2
  • Filed: 01/08/2002
  • Issued: 07/20/2004
  • Est. Priority Date: 05/17/1999
  • Status: Expired due to Term
First Claim
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1. A kit for making or assembling a ready-to-eat deep dish pizza, said kit comprising an outer carton;

  • pizza compartments comprising a plurality of farinaceous baked, yeast raised, deep dish pizza crusts, a pizza sauce, a first topping comprising a cheese topping, and a second topping selected from the group consisting of an additional cheese topping and a non-cheese topping;

    the plurality of baked, yeast raised, deep dish pizza crusts being nested together;

    wherein the pizza components are independently sealed in individual pouches;

    wherein each of the pizza crusts has water activity in a range of about 0.90 to about 0.95;

    wherein the pizza crust has slanted side walls to allow nesting of the pizza crusts;

    wherein each pizza crust maintains its water activity in range of about 0.90 to about 0.95 throughout a shelf life of the kit of at least 75 days; and

    wherein the pizza crust is prepared from a pizza dough comprising, in bakers percentages, about 100 pounds of flour, about 5.0 to about 15.0 pounds sweetener, about 7.5 to about 17.5 pounds butter chips, about 1.5 to about 3.5 pounds salt, about 1.0 to about 2.25 pounds dough relaxer, about 0.5 to about 5.0 pounds yeast, about 1.0 to about 6.0 pounds shortening, 0.4 to about 2.0 pounds monoglycerides and diglycerides, about 0 to about 2.0 pounds dried egg whites, about 0 to about 0.5 pounds sodium stearoyl lactylate, about 0 to about 0.5 pounds calcium propionate, about 0.2 to about 0.4 pounds alpha amylase enzyme, about 0 to about 0.3 pounds guar gum, about 53 to about 63 pounds water, and about 0 to about 1.0 pounds spices and seasonings; and

    wherein the kit does not contain an anti-fogging agent.

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