Method of making a frozen pizza shell and pizza

Claim 1

A METHOD OF MAKING FROZEN PIZZA SHELLS FROM A BATCH OF DOUGH, COMPRISING: A. COVERING THE DOUGH TO SUBSTANTIALLY PREVENT CONTACT WITH THE ENVIRONMENTAL AIR AND CAUSING THE DOUGH TO RISE A FIRST TIME IN A CONTROLLED ENVIROMENT HAVING A TEMPERATURE APPROXIMATELY 80*F AND A HUMIDITY OF APPROXIMATELY 85% FOR APPROXIMATELY 45 MINUTES; B. DIVIDING THE DOUGH INTO A PLURALITY OF PORTIONS OF APPOXIMATELY EQUAL WEIGHT; C. COVERING THE PLURALITY OF PORTIONS TO SUBSTANTIALY PREVENT CONTACT WITH THE ENVIRONMENTAL AIR AND CAUSING THE DOUGH FORMING THE PLURALITY OF PORTIONS TO RISE A SECOND TIME IN SAID CONTROLLED ENVIROMENT FOR APPROXIMATELY 45 MINUTES; D. FORMING A PLURALITY OF PIZzA SHELLS FROM THE PLURALITY OF PORTIONS; E. CAUSING THE DOUGH IN THE FORM OF THE PIZZA SHELLS TO RISE A THIRD TIME IN SAID CONTROLLED ENVIROMENT FOR APPROXIMATELY 15 MINUTES; F. BAKING THE PIZZA SHELLS AT A TEMPERATURE OF APPROXIMATELY 300*F FOR APPROXIMATELY 3 MINUTES TO FORM THEREBY AN OUTER CRUST PORTION ON EACH SHELL WHICH ENCASES A SUBSTANTIALLY RAW CORE PORTION THEREOF; AND G. FREEZING THE PIZZA SHELLS.

Claim 2

A METHOD OF MAKING FROZEN PIZZA SHELLS FROM A BATCH OF DOUGH, COMPRISING: A. COVERING THE DOUGH TO SUBSTANTIALLY PREVENT CONTACT WITH THE ENVIRONMENTAL AIR AND CAUSING THE DOUGH TO RISE A FIRST TIME IN A CONTROLLED ENVIROMENT HAVING A TEMPERATURE APPROXIMATELY 80*F AND A HUMIDITY OF APPROXIMATELY 85% FOR APPROXIMATELY 45 MINUTES; B. DIVIDING THE DOUGH INTO A PLURALITY OF PORTIONS OF APPOXIMATELY EQUAL WEIGHT; C. COVERING THE PLURALITY OF PORTIONS TO SUBSTANTIALY PREVENT CONTACT WITH THE ENVIRONMENTAL AIR AND CAUSING THE DOUGH FORMING THE PLURALITY OF PORTIONS TO RISE A SECOND TIME IN SAID CONTROLLED ENVIROMENT FOR APPROXIMATELY 45 MINUTES; D. FORMING A PLURALITY OF PIZzA SHELLS FROM THE PLURALITY OF PORTIONS; E. CAUSING THE DOUGH IN THE FORM OF THE PIZZA SHELLS TO RISE A THIRD TIME IN SAID CONTROLLED ENVIROMENT FOR APPROXIMATELY 15 MINUTES; F. BAKING THE PIZZA SHELLS AT A TEMPERATURE OF APPROXIMATELY 300*F FOR APPROXIMATELY 3 MINUTES TO FORM THEREBY AN OUTER CRUST PORTION ON EACH SHELL WHICH ENCASES A SUBSTANTIALLY RAW CORE PORTION THEREOF; AND G. FREEZING THE PIZZA SHELLS.

Claim 3

A method of making frozen pizza shells from a batch of dough, comprising: a. covering the dough to substantially prevent contact with the environmental air and causing the dough to rise a first time in a controlled environment having a temperature of approximately 80*F and a humidity of approximately 85% for approximately 45 minutes; b. dividing the dough into a plurality of portions of approximately equal weight; c. covering the plurality of portions to substantially prevent contact with the environmental air and causing the dough forming the plurality of portions to rise a second time in said controlled environment for approximately 45 minutes; d. forming a plurality of pizza shells from the plurality of portions; e. causing the dough in the form of the pizza shells to rise a third time in said controlled environment for approximately 15 minutes; f. baking the pizza shells at a temperature of approximately 300*F for approximately 3 minutes to form thereby an outer crust portion on each shell which encases a substantially raw core portion thereof; and g. freezing the pizza shells.

Claim 4

A method of making frozen pizza shells from a batch of dough, comprising: a. covering the dough to substantially prevent contact with the environmental air and causing the dough to rise a first time in a controlled environment having a temperature of approximately 80*F and a humidity of approximately 85% for approximately 45 minutes; b. dividing the dough into a plurality of portions of approximately equal weight; c. covering the plurality of portions to substantially prevent contact with the environmental air and causing the dough forming the plurality of portions to rise a second time in said controlled environment for approximately 45 minutes; d. forming a plurality of pizza shells from the plurality of portions; e. causing the dough in the form of the pizza shells to rise a third time in said controlled environment for approximately 15 minutes; f. baking the pizza shells at a temperature of approximately 300*F for approximately 3 minutes to form thereby an outer crust portion on each shell which encases a substantially raw core portion thereof; and g. freezing the pizza shells.

Claim 6

A method of making frozen pizzas from a batch of dough, comprising: a. covering the dough to substantially prevent contact with the environmental air and causing the dough to rise a first time in a controlled environment having a temperature of approximately 80*F and a humidity of approximately 85% for approximately 45 minutes; b. dividing the dough into a plurality of portions of approximately equal weight; c. covering the plurality of portions to substantially prevent contact with the environmental air and causing the dough forming the plurality of portions to rise a second time in said controlled environment for approximately 45 minutes; d. forming a plurality of pizza shells from the plurality of portions; e. causing the dough in the form of the pizza shells to rise a third time in said controlled environment for approximately 45 minutes; f. applying a tomato sauce to the top surface of each pizza shell; g. baking the pizza shells at a temperature of approximately 300*F for approximately 3 minutes to form thereby an outer crust portion on each shell which encases a substantially raw core portion thereof; and h. applying a topping to the top surface of each pizza shell; and i. freezing the pizza shells.

Claim 7

A method of making frozen pizzas from a batch of dough, comprising: a. covering the dough to substantially prevent contact with the environmental air and causing the dough to rise a first time in a controlled environment having a temperature of approximately 80*F and a humidity of approximately 85% for approximately 45 minutes; b. dividing the dough into a plurality of portions of approximately equal weight; c. covering the plurality of portions to substantially prevent contact with the environmental air and causing the dough forming the plurality of portions to rise a second time in said controlled environment for approximately 45 minutes; d. forming a plurality of pizza shells from the plurality of portions; e. causing the dough in the form of the pizza shells to rise a third time in said controlled environment for approximately 45 minutes; f. applying a tomato sauce to the top surface of each pizza shell; g. baking the pizza shells at a temperature of approximately 300*F for approximately 3 minutes to form thereby an outer crust portion on each shell which encases a substantially raw core portion thereof; and h. applying a topping to the top surface of each pizza shell; and i. freezing the pizza shells.