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

• Current Assignee: Kraft Foods Group Brands LLC (The Kraft Heinz Company)
• Original Assignee: Kraft Foods Holdings Incorporated (The Kraft Heinz Company)
• Inventors: Forneck, Keith, Lamp, Mary A., Paulos, William T.
• Primary Examiner(s): TRAN LIEN, THUY
• Application Number:
  US10/042,964
• Publication Number:
  US 20020197360A1
• Time in Patent Office: 924 Days
• Field of Search: 426/94, 426/106, 426/128, 426/120, 426/549, 426/19, 426/20, 426/62, 426/275, 426/496
• US Class Current: 426/120
• CPC Class Codes: A21C 11/004 forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
• CPC Class Codes: A21D 10/02 Ready-for-oven doughs
• CPC Class Codes: A21D 10/025 Packaged doughs packaging bakery products B65B, B65D
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 15/00 Preserving finished , partly finished or par-baked bakery products; Improving refreshing A21D17/00
• CPC Class Codes: B65D 2585/366 Pizza
• CPC Class Codes: B65D 5/28 with extensions of sides permanently secured to adjacent sides, with sides permanently secured together by adhesive strips, or with sides held in place solely by rigidity of material
• CPC Class Codes: B65D 5/42 Details of containers or of foldable or erectable container blanks
• CPC Class Codes: B65D 77/0413 the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton
• CPC Class Codes: B65D 77/042 the inner container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton

Abstract

A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape (generally square and about 4 by about 4 by about 0.75 in. deep) and is especially adapted as a single serving or snack food product. Also provided is a kit for preparing ready-to-eat deep dish pizza, the kit including one or more deep dish pizza crusts, pizza sauce, cheese, and one or more pizza toppings. The deep dish pizza crusts are designed so that they can be nested so as to reduce the volume requirements in the kit. Each of the components of the pizza kit, including the deep dish pizza crusts, is hermetically sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The deep dish pizza crusts retain a soft, desirable texture throughout their anticipated shelf lives.

Claims

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.

2. The kit as defined in claim 1, wherein the individual pouches are hermetically sealed.

3. The kit as defined in claim 2, wherein each of the individual pouches is capable of withstanding substantial atmospheric pressure variations while remaining hermetically sealed.

4. The kit as defined in claim 3, wherein said second topping comprises a proteinaceous food product.

5. The kit as defined in claim 4, wherein each pouch is sealed under an inert atmosphere or under inert gas flushed conditions.

6. The kit as defined in claim 5, wherein the components are arranged in layer within the outer carton.

7. The kit as defined in claim 6, further comprising a carrier to stabilize the contents, said carrier having legs to support one or more components above one or more other components without compressing said one or more other components.

8. The kit as defined in claim 1, wherein the first topping is a cheese selected from the group consisting of mozzarella, Parmesan, Romano, Swiss, cheddar, Monterey jack and Gruyere.

9. The kit as defined in claim 8, wherein the second topping is selected from the group consisting of mozzarella cheese, Romano cheese, Parmesan cheese, Swiss cheese, cheddar cheese, Monterey jack cheese, Gruyere cheese, pepperoni, sausage including Italian and Polish sausage, cooked ground beef, cooked ham and bacon, Canadian bacon, bacon bits artificial bacon flavored bits, olives, peppers, onions, anchovies, shrimp, and crab.

10. The kit as defined in claim 1, wherein the first topping is mozzarella cheese and the second topping is pepperoni.

11. The kit as defined in claim 1, wherein the water activity of the pizza crusts is about 0.93.

12. The kit as defined in claim 1, wherein the pizza crust is prepared from a pizza dough comprising, in bakers percentages, about 100 pounds of flour, about 8.0 to about 12.0 pounds sweetener, about 10.5 to about 14.5 pounds butter chips, about 2.0 to about 3.0 pounds salt, about 2.0 to about 2.25 pounds dough relaxer, about 2.5 to about 3.5 pounds yeast, about 2.0 to about 4.0 pounds shortening, 0.5 to about 1.5 pounds monoglycerides and diglycerides, about 0.75 to about 1.5 pounds dried egg whites, about 0.4 to about 0.5 pounds sodium stearoyl lactylate, about 0.4 to about 0.5 pounds calcium propionate, about 0.3 to about 0.35 pounds alpha amylase enzyme, about 0.15 to about 0.25 pounds guar gum, about 54 to about 60 pounds water, and about 0.3 to about 0.4 pounds spices and seasonings.