Frozen pizza and dough

Claim 2

The frozen pizza of claim 1, said dough layers further comprising garlic and oregano.

Claim 3

The frozen pizza of claim 1, wherein the weight of said filling is approximately 50 percent of the total weight of said pizza.

Claim 4

The frozen pizza of claim 1, wherein said sauce without said cheese has about 72 percent liquid content.

Claim 5

The frozen pizza of claim 1, wherein said sauce without cheese consists essentially of from about 20 to about 50 percent peeled tomatoes, from about 35 to 45 percent tomato paste, and from about 5 to about 20 percent water, by weight.

Claim 6

The frozen pizza of claim 6, wherein said sauce further consists of about 5 to about 8 percent vegetable oil, and about 2 to about 4 percent corn starch, by weight.

Claim 7

The frozen pizza of claim 1, wherein said sauce without cheese consists essentially of about 29 percent peeled tomatoes, about 41 percent tomato paste, and about 16 percent water, by weight.

Claim 8

The frozen pizza of claim 8, wherein said sauce further consists of about 6.5 percent vegetable oil and about 3.2 percent cornstarch.

Claim 9

A frozen pizza for finish cooking in a toaster comprising: a. first and second partially cooked dough layers of approximately the same size and shape sealed together at their edges and providing a pocket between them within their edges, said dough layers being leavened, having small air cells throughout and being substantially impervious to a pizza filling at an eating temperature about room temperature, said dough being made from durum wheat flour and leavening in an amount such that the leavening has a leavening effect equivalent to about 2.3 to about 3.7 unit weights of compressed yeast per 100 unit weights of said durum wheat flour; b. and a filling of sauce made from ingredients including tomato base and cheese, the weight of said filling being approximately 40 to 60 percent of the total weight of said pizza.

Claim 10

The frozen pizza of claim 10, said dough layers having been made from dough having approximately 3 unit weights of compressed yeast for each 100 unit weights of said durum wheat flour.

Claim 11

The frozen pizza of claim 10, said dough layers containing flavoring selected from the group consisting of garlic, oregano, and sugar.

Claim 12

A dough composition consisting essentially of about 35 to about 42 unit weights of water, about 1 to about 3 unit weights of corn oil, about 2.3 to about 3.7 unit weights of compressed yeast and about 2.3 to about 3.3 unit weights of malt with about 100 unit weights of durum wheat flour.

Claim 13

The dough composition of claim 13, wherein said water is about 38.9 unit weights, said corn oil is about 1.9 unit weights, said compressed yeast is about 3 unit weights and said malt is about 2.8 unit weights.

Claim 14

The dough composition of claim 13, and further including flavoring selected from the group consisting of garlic, oregano, and sugar.

Claim 15

The dough composition of claim 13, and further including garlic, oregano, and sugar.

Claim 16

A frozen food product for finish cooking in a toaster comprising: a. first and second partially cooked dough layers of approximately the same size and shape sealed together at their edges and providing a pocket between them within their edges, said dough layers being leavened, having small-air cells throughout and being substantially impervious to a filling having a substantial moisture content and which is relatively flowable when heated, said dough being made from durum wheat flour and leavening in an amount such that the leavening has a leavening effect equivalent to about 2.3 to about 3.7 unit weights of compressed yeast per 100 unit weights of said durum wheat flour, b. and an edible filling in said pocket which is relatively flowable when heated, has a substantial moisture content, and has a weight of approximately 40 to 60 percent of the total weight of said product.

Claim 17

The frozen food product of claim 17, said dough layers being of dough having a composition consisting essentiaLly of durum wheat flour, water, shortening and leavening, said water being about 35 to 42 unit weights to 100 unit weights of said flour, said leavening being in an amount such that it has a leavening effect equivalent to about 2.3 to about 3.7 unit weights of compressed yeast to 100 unit weights of said flour.

Claim 18

A dough composition which is chewable when cooked, has small air cells throughout, significant tensile strength and is substantially impervious to a saucelike material, said dough consisting essentially of durum wheat flour, water, shortening and leavening, said water being about 35 to 42 unit weights to 100 unit weights of said flour and said leavening being in an amount such that it has a leavening effect equivalent to about 2.3 to about 3.7 unit weights of compressed yeast to 100 unit weights of said flour.

Claim 19

The dough composition of claim 19, wherein said leavening is about 2.3 to about 3.7 unit weights of compressed yeast.

Claim 20

The dough composition of claim 19, wherein said shortening is about 1 to about 3 unit weights of corn oil.