Abstract 1. THE METHOD OF MAKING PIZZA CRUST WHICH COMPRISES MIXING TOGETHER THE FOLLOWING COMPOSITION: HIGH GLUTEN FLOUR ( APPROXIMATELY 13 TO 14% PROTEIN) ----------- 100 POUNDS YEAST ------------------------- 4.5 POUNDS SUGAR ------------------------- 9 POUNDS SALT -------------------------- 7 POUNDS VEGETABLE SHORTENING ---------- 4.5 POUNDS WHEY -------------------------- 1.5 POUNDS EGGS -------------------------- 18 LUKEWARM WATER ---------------- 78 POUNDS, 61/2 OZ. THUS FORMING A DOUGH, ALLOWING THE DOUGH TO RISE FOR 1/2 HOUR AT 80* F. OR 21/ HOURS TO 3 HOURS AT 50* R., ROLLING THE DOUGH TO SHEETS APPROXIMATELY 1/16 INCH THICK, ALLOWING THE SHEETS TO RISE, BAKING THE SHEETS OF DOUGH IN PANS TO PRODUCE CRUSTS, REMOVING THE CRUST FROM THE PANS ALLOWING THE CRUST TO COOL TO ROOM TEMPERATURE, ASSEMBLING THE INDIVIDUAL CRUSTS INTO A STACK, THE INDIVIDUAL CRUST BEING FACE-TO-FACE, PITTING THE STACK OF CRUST INTO A CONTAINER, APPLYING ABOUT 50 POUNDS WEIGHT TO THE STACK OF CRUSTS UNTIL THE HEIGHT WILL BE LESS THAN ONE-HALF THE ORIGINAL HEIGHT, CLOSING THE SEALING THE CONTAINER WHILE MAINTAIN: ING THE STACK UNDER COMPRESSION, AND FREEZING THE SEALED CONTAINER.
THE METHOD OF MAKING PIZZA CRUST WHICH COMPRISES MIXING TOGETHER THE FOLLOWING COMPOSITION: HIGH GLUTEN FLOUR ( APPROXIMATELY 13 TO 14% PROTEIN) ----------- 100 POUNDS YEAST ------------------------- 4.5 POUNDS SUGAR ------------------------- 9 POUNDS SALT -------------------------- 7 POUNDS VEGETABLE SHORTENING ---------- 4.5 POUNDS WHEY -------------------------- 1.5 POUNDS EGGS -------------------------- 18 LUKEWARM WATER ---------------- 78 POUNDS, 61/2 OZ. THUS FORMING A DOUGH, ALLOWING THE DOUGH TO RISE FOR 1/2 HOUR AT 80* F. OR 21/ HOURS TO 3 HOURS AT 50* R., ROLLING THE DOUGH TO SHEETS APPROXIMATELY 1/16 INCH THICK, ALLOWING THE SHEETS TO RISE, BAKING THE SHEETS OF DOUGH IN PANS TO PRODUCE CRUSTS, REMOVING THE CRUST FROM THE PANS ALLOWING THE CRUST TO COOL TO ROOM TEMPERATURE, ASSEMBLING THE INDIVIDUAL CRUSTS INTO A STACK, THE INDIVIDUAL CRUST BEING FACE-TO-FACE, PITTING THE STACK OF CRUST INTO A CONTAINER, APPLYING ABOUT 50 POUNDS WEIGHT TO THE STACK OF CRUSTS UNTIL THE HEIGHT WILL BE LESS THAN ONE-HALF THE ORIGINAL HEIGHT, CLOSING THE SEALING THE CONTAINER WHILE MAINTAIN: ING THE STACK UNDER COMPRESSION, AND FREEZING THE SEALED CONTAINER.
Claim 2
Independent Claim
176 words
THE METHOD OF MAKING PIZZA CRUST WHICH COMPRISES MIXING TOGETHER THE FOLLOWING COMPOSITION: HIGH GLUTEN FLOUR ( APPROXIMATELY 13 TO 14% PROTEIN) ----------- 100 POUNDS YEAST ------------------------- 4.5 POUNDS SUGAR ------------------------- 9 POUNDS SALT -------------------------- 7 POUNDS VEGETABLE SHORTENING ---------- 4.5 POUNDS WHEY -------------------------- 1.5 POUNDS EGGS -------------------------- 18 LUKEWARM WATER ---------------- 78 POUNDS, 61/2 OZ. THUS FORMING A DOUGH, ALLOWING THE DOUGH TO RISE FOR 1/2 HOUR AT 80* F. OR 21/ HOURS TO 3 HOURS AT 50* R., ROLLING THE DOUGH TO SHEETS APPROXIMATELY 1/16 INCH THICK, ALLOWING THE SHEETS TO RISE, BAKING THE SHEETS OF DOUGH IN PANS TO PRODUCE CRUSTS, REMOVING THE CRUST FROM THE PANS ALLOWING THE CRUST TO COOL TO ROOM TEMPERATURE, ASSEMBLING THE INDIVIDUAL CRUSTS INTO A STACK, THE INDIVIDUAL CRUST BEING FACE-TO-FACE, PITTING THE STACK OF CRUST INTO A CONTAINER, APPLYING ABOUT 50 POUNDS WEIGHT TO THE STACK OF CRUSTS UNTIL THE HEIGHT WILL BE LESS THAN ONE-HALF THE ORIGINAL HEIGHT, CLOSING THE SEALING THE CONTAINER WHILE MAINTAIN: ING THE STACK UNDER COMPRESSION, AND FREEZING THE SEALED CONTAINER.