Abstract A pizza capable of being baked using micro-wave energy, i.e., in a micro-wave oven, while remaining crisp is prepared from a dough comprising: I. from about 75 percent to about 82 percent by weight flour, preferably a medium to weak strength bleached, low gluten flour; Ii. up to about 5 percent by weight shortening, animal or vegetable shortening; and Iii. from about 18 percent to about 25 percent by weight moisture. In preparing the pizza, a dough of the above composition is shaped into the shape of a pizza crust and thereafter dried in a convection or micro-wave oven to a moisture content of from about 3 percent to about 8 percent by weight. After the addition of pizza toppings, i.e., sauce and cheese and any additional ingredients, to the dried crust, the dried crust and pizza toppings can be baked in a micro-wave oven using micro-wave energy, the crust remaining crisp throughout the baking. The pizza can be baked in the micro-wave oven either packaged or unpackaged and can be baked either frozen or unfrozen.
Inventors
👤 Max Stangroom
Bibliographic Details
Application Number—
JurisdictionUS
Data Sourcegoogle_patents
Last Synchronized2026-10-24 15:17
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/40; A21D13/41
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
111 words
A method of preparing a pizza which comprises: a. preparing a pizza dough comprising i. from about 75 percent to about 82 percent by weight flour; ii. up to about 5 percent by weight shortening; and iii. from about 18 percent to about 25 percent by weight moisture; b. shaping said dough into the shape of a pizza crust; c. drying said pizza crust to form a dried crust of a moisture content of from about 2 percent to about 8 percent by weight moisture; d. topping the dried crust with pizza toppings; and e. baking said crust and pizza toppings using micro-wave energy, said crust remaining crisp throughout the cooking.
Claim 2
Independent Claim
111 words
A method of preparing a pizza which comprises: a. preparing a pizza dough comprising i. from about 75 percent to about 82 percent by weight flour; ii. up to about 5 percent by weight shortening; and iii. from about 18 percent to about 25 percent by weight moisture; b. shaping said dough into the shape of a pizza crust; c. drying said pizza crust to form a dried crust of a moisture content of from about 2 percent to about 8 percent by weight moisture; d. topping the dried crust with pizza toppings; and e. baking said crust and pizza toppings using micro-wave energy, said crust remaining crisp throughout the cooking.
Claim 3
Dependent Claim
18 words
The method of claim 1 wherein said flour is a medium to weak strength bleached, low gluten flour.
Claim 4
Dependent Claim
14 words
The method of claim 1 wherein said shortening is an animal or vegetable shortening.
Claim 5
Dependent Claim
47 words
The method of claim 1 wherein said pizza dough comprises: i. from about 75 percent to about 80 percent be weight flour; ii. from about 1 percent to about 3 percent by weight shortening; and iii. from about 18 percent to about 22 percent by weight moisture.
Claim 6
Dependent Claim
28 words
The method of claim 1 wherein in step (c) the pizza crust is dried in a moisture content of from about 3.5 to about 6 percent by weight.