Abstract:
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at least one topping positioned on the dough substrate.

Description:
BACKGROUND 
       [0001]    The present disclosure is generally directed to pizza and, more particularly, to pizza dividable into a number of pieces, wherein each piece of the pizza has crust along each peripheral edge. 
         [0002]    Pizza is a widely popular food item in the United States and around the world. By combining ingredients from the various food groups, including bread, cheeses, meats and vegetables, pizza has become a quick, easy and nutritious meal that can be consumed at home, in restaurants or pizzerias, and on the go. 
         [0003]    Referring to  FIGS. 1 and 2 , a typical pizza, generally designated  10 , includes a dough substrate  12  and one or more toppings  14  positioned over the dough substrate. The dough substrate  12  is typically formed into a generally flat sheet  16  having a crust portion  18  extending about the periphery of the sheet. As shown in  FIG. 2 , the crust portion  18  may be elevated relative to the sheet portion  16  to form a raised crust, similar to a traditional pie; hence the common reference to pizza as a “pizza pie.” The sheet  16  and the crust portion  18  define a surface or recess  20  for receiving the toppings  14 . The assembled pizza  10  is typically baked before serving. 
         [0004]    After baking, the pizza  10  is typically divided into a number of individual pieces  22 A,  22 B,  22 C,  22 D,  22 E,  22 F,  22 G,  22 H (collectively, pieces  22 ). The pieces  22  may be formed by cutting the pizza  10  into pie-shaped wedges, as shown in  FIG. 1 , or otherwise. Nonetheless, regardless of how the pizza  10  is cut, the amount of the crust portion  18  on each piece  22  is limited to the crust portion  18  along the original peripheral edge of the sheet  16  or, in some case, depending on how the pizza was cut, may not have any crust whatsoever. 
         [0005]    The crust portion  18  of the pizza  10  is often the portion of the pizza that is most desired by certain consumers. Furthermore, the crust portion  18  of the pizza  10  often provides a useful function. For example, the crust portion  18  on a piece  22  of pizza  10  is often used by consumers to hold the piece of pizza without contacting the toppings  14 . Furthermore, the crust portion  18 , particularly a raised crust portion, provides a certain structural stability to the piece  22  of pizza, thereby making it easier to hold and consume 
         [0006]    Accordingly, it would be desirable to increase the amount of crust on a pizza. In particular, it would be desirable to provide a pizza wherein each piece of the pizza has crust along each of the peripheral edges thereof. 
       SUMMARY 
       [0007]    In one aspect, the disclosed pizza may include a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at least one topping positioned on the dough substrate. 
         [0008]    In another aspect, the disclosed pizza may include a dough substrate defining at least three pieces, each of the pieces being separated by associated cut lines formed in the dough substrate, wherein each of the pieces includes a sheet portion bounded by at least three edges, each of the edges including an associated crust portion, wherein the crust portion has a thickness that is greater than a thickness of the sheet portion, and at least one topping layered over the sheet portion of the dough substrate. 
         [0009]    In another aspect, the disclosed method for forming a pizza may include the steps of providing a quantity of dough and at least one topping, forming the dough into a substrate defining at least three pieces, wherein each of the pieces includes a perimeter, a sheet portion and a crust portion extending substantially entirely around the perimeter, and applying the topping to the sheet portion of the substrate. 
         [0010]    Other aspects of the disclosed pizza and associated methods and apparatus for forming the same will become apparent from the following description, the accompanying drawings and the appended claims. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0011]      FIG. 1  is a top plan view of a prior art pizza; 
           [0012]      FIG. 2  is a cross-sectional view of the pizza of  FIG. 1 , taken along line A-A; 
           [0013]      FIG. 3  is a front elevational view of one aspect of the disclosed assembly for forming a pizza; 
           [0014]      FIG. 4  is a top plan view of a pizza-forming die of the assembly of  FIG. 3 ; 
           [0015]      FIG. 5  is a front perspective view of one aspect of the disclosed pizza, the pizza including a dough substrate and toppings; 
           [0016]      FIG. 6  is a top plan view of the dough substrate of the pizza of  FIG. 5 , the dough substrate defining a number of pieces; 
           [0017]      FIG. 7  is a top plan view of a piece removed from the dough substrate of  FIG. 6 ; 
           [0018]      FIG. 8  is a cross-sectional view of the dough substrate of  FIG. 6 , taken along line B-B; 
           [0019]      FIG. 9  is a cross-sectional view of the dough substrate of  FIG. 6 , taken along line C-C; 
           [0020]      FIG. 10  is a perspective view of an alternative aspect of the disclosed pizza; and 
           [0021]      FIG. 11  is a top plan view of the pizza of  FIG. 10 . 
       
    
    
     DETAILED DESCRIPTION 
       [0022]    Referring to  FIG. 3 , one aspect of the disclosed assembly for forming a pizza dough substrate, generally designated  50 , may include a first platen  52 , a second platen  54  and a die  56 . The die  56  may be connected to the first platen  52 . Optionally, a second, corresponding die may be connected to the second platen  54 . As shown in  FIG. 4 , the die  56  may have a surface  58  in which is formed a recessed mold cavity  60 . The mold cavity  60  may be shaped to form a dough substrate have the features described in greater detail below. 
         [0023]    Referring again to  FIG. 3 , the first platen  52  may be connected to a first support member  62  and the second platen  54  may be connected to a second support member  64 . The first support member  62  and associated first platen  52  and die  56  may be moveable relative to the second platen  54  in the direction shown by arrow A 1  to bring the die  56  into engagement and disengagement with the second platen  54 . 
         [0024]    Thus, the assembly  50  may be used to form a pizza dough substrate as follows. First, a portion of pizza dough  66  may be positioned on the second platen  54 . If a second die (not shown) is used, the pizza dough  66  may be positioned in the second die. Then, the first platen  52  may be advanced into engagement with the second platen  54  such that the die  56  engages the pizza dough  66  and forms the desired pizza dough substrate. Finally, the first platen  52  may be disengaged from the second platen  54  and the newly formed pizza dough substrate may be removed from the assembly  50 . Optionally, a lubricating substance, such as oil, flour, cornmeal or the like, may be applied to the die  56  and/or second platen  54  to limit the amount of pizza dough  66  that sticks to the assembly  50 . 
         [0025]    Referring to  FIG. 5 , one aspect of the disclosed pizza, generally designated  100 , may include a pizza dough substrate  102  and one or more toppings  104 . The dough substrate  102  may be formed from any appropriate dough. In one aspect, the dough substrate  102  may be formed from a dough that rises due to yeast and yields a soft, chewy texture after baking. In another aspect, the dough substrate  102  may be formed from a dough that yields a thin and crispy or cracker-like texture after baking. For example, a traditional pizza dough may be formed from a rising dough that may include, among other things, flour (e.g., all purpose flour), water (typically warm water), yeast, oil (e.g., olive oil) and salt. Optional dough ingredients include seasonings, spices, cheeses, sugar and honey. 
         [0026]    The toppings  104  may be layered over the dough substrate  102 , whether before, during or after baking. While the choice of toppings  104  is purely a matter of personal preference, typical toppings include sauces, cheeses, meats, seafood and produce. Examples of sauce toppings include tomato-based sauces, pesto-type sauces, white sauces and the like. Examples of cheese toppings include mozzarella, provolone, parmesan and the like. Example of meat toppings include pepperoni, sausage, ham, bacon and the like. Examples of seafood toppings include anchovies, shrimp, smoked salmon and the like. Examples of produce toppings include peppers, onions, basil, mushrooms, pineapple and the like. 
         [0027]    The pizza  100  may be prepared as a traditional pizza by (1) forming the dough substrate  102 , (2) layering toppings  104  over the dough substrate  102  as follows: a layer of tomato-based sauce (e.g., marinara sauce) over the dough substrate  102  and a layer of melting cheese (e.g., mozzarella) over the tomato-based sauce, and (3) baking the pizza  100  until the dough substrate  102  and the toppings  104  achieve the desired texture. However, those skilled in the art will appreciate that the disclosed pizza  100  may be prepared and/or sold in any form, such as a ready-to-bake refrigerated pizza, a frozen pizza or the like. 
         [0028]    Referring to  FIG. 6 , one aspect of the disclosed pizza dough substrate  102  may be generally round or circular in top view and may define four segments or pieces  106 A,  106 B,  106 C,  106 D (collectively, pieces  106 ). Those skilled in the art will appreciate that the number of pieces  106  defined by the dough substrate  102  is purely a matter of design and that the dough substrate  102  may be formed to define any number of pieces  106  (e.g., 2 pieces, 5 pieces or 8 pieces). Optionally, as shown in  FIG. 6 , the pieces  106  may be defined by pre-formed cut lines  108 A,  108 B,  108 C,  108 D, which may be formed when the dough substrate  102  is formed (e.g., using the assembly  50  disclosed above). However, absent pre-formed cut lines to define the individual pieces, the pieces  106  may be defined by the crust portion  120  discussed in greater detail below. 
         [0029]    Referring to  FIG. 5 , and using piece  106 A as an example, each piece  106  defined by the dough substrate  102  has a defined perimeter  110 , which is shown as a solid, bold outline about the periphery of piece  106 A. Since the pizza  100  shown in  FIG. 5  is generally circular in top view and since the dough substrate  102  defines wedge-shaped pieces  106 , the perimeter  110  of piece  106 A includes a first straight edge  112 , a second straight edge  114 , and a curved edge  116 . However, the shape of the perimeter  110  of each piece  106  is dependent upon the shape of each piece  106 . 
         [0030]    Referring back to  FIG. 6 , each piece  106  defined by the dough substrate  102  may include a sheet portion  118  and a crust portion  120 . As best shown in  FIG. 7 , the crust portion  120  may extend about the perimeter  110  of each piece  106 , whether entirely or almost entirely. In other words, each piece  106 A,  106 B,  106 C,  106 D, when removed from the other pieces  106 , may include a crust portion  120  along the curved edge  116 , as is common with prior art pizzas, as well as the first and second straight edges  112 ,  114 . 
         [0031]    The sheet portion  118  of the dough substrate  102  may receive the toppings  104 , as shown in  FIG. 5 . Optionally, the sheet portion  118  of one or more of the pieces  106  may have toppings  104  that are different than the toppings  104  on the sheet portion  118  of the other pieces  106 . The sheet portion  118  may be generally flat such that toppings  104  applied to the sheet portion  118  do not slide or move. The thickness T 1  ( FIG. 8 ) of the sheet portion  118  may depend upon the type of dough being used and is generally a matter of person preference. However, the thickness T 1  should be sufficiently high to maintain structural integrity after toppings  104  have been applied. 
         [0032]    The crust portion  120  may extend about the periphery of the sheet portion  118  such that each piece  106  includes the crust portion  120  about the perimeter  110  thereof. In one aspect, the crust portion  120  may be the portion of the dough substrate  102  upon which different, fewer or no toppings  104  are applied. However, the crust portion  120  may be distinguishable from the sheet portion  118  by any available means. In another aspect, as best shown in  FIGS. 8 and 9 , the crust portion  120  may be elevated with respect to the sheet portion  118 , and may have a thickness T 2  ( FIG. 8 ) that is greater than the thickness T 1  of the sheet portion  118 , thereby defining the sheet portion  118  as a recess or depression  122  for receiving the toppings  104 . Those skilled in the art will appreciate that the crust portion  120  may be elevated by increasing the quantity of dough at the crust portion  120 , thereby yielding a thicker crust portion  120  and a thinner sheet portion  118 , as shown in  FIG. 8 . Alternatively, the crust portion  120  of the dough substrate  102  may be manipulated such that the crust portion  120  extends upward from, and therefore is raised relative to, the sheet portion  118 . In yet another aspect, the crust portion  120  may be generally level with the sheet portion  118  (i.e., T 1 =T 2 ), similar to a Sicilian or Chicago style pizza. In yet another aspect, the crust portion  120  may have a thickness T 2  that is less than the thickness T 1  of the sheet portion  118 , and may be marketable as a reduced carbohydrate pizza. 
         [0033]    The sheet portion  118  and the crust portion  120  of the dough substrate  102  may be formed using the assembly  50  ( FIG. 1 ) having a die  56  with an appropriately shaped mold cavity  60  ( FIG. 4 ). For example, referring to  FIG. 4 , the mold cavity  60  may include a recess  68  for forming the crust portion  120 , surfaces  70 A,  70 B,  70 C,  70 D for forming the sheet portion  118  and elevated ridges  72 A,  72 B,  72 C,  72 D for forming the cut lines  108 A,  108 B,  108 C,  108 D. However, those skilled in the art will appreciate that the dough substrate  102  may be formed using various techniques, such as by hand forming the dough substrate  102 , using a hand-operated mold or the like. 
         [0034]    Accordingly, after the pizza  100  has been assembled and, optionally, baked to the desired consistency, a cutting device, such as a knife or rolling pizza cutter, may be used to separate the pizza  100  into individual pieces  106 , wherein each piece  106  includes toppings  104  and a crust  120  around the entire perimeter  110 . The preformed cut lines  108 A,  108 B,  108 C,  108 D may assist the user in separating the pizza  100  into individual pieces  106 . 
         [0035]    Referring to  FIGS. 10 and 11 , another aspect of the disclosed pizza, generally designated  200 , may include a pizza dough substrate  202  and one or more toppings  204 . The dough substrate  202  may be generally square-shaped in top view and may define four segments or pieces  206 A,  206 B,  206 C,  206 D (collectively, pieces  206 ). Again, the number of pieces  206  is purely a matter of design. Each of the pieces  206  may be defined by pre-formed cut lines  208 A,  208 B,  208 C,  208 D. However, as discussed above, absent pre-formed cut lines, the pieces  206  may be defined by the crust portion  220 . 
         [0036]    Referring to  FIG. 10 , and using piece  206 A as an example, each piece  206  has a defined perimeter  210 , which is shown as a solid, bold outline about the periphery of piece  206 A. Since the pizza  200  is generally square-shaped in top view and since the dough substrate  102  defines generally square-shaped pieces  206 , the perimeter  210  of piece  206 A includes four generally straight edges  212 ,  214 ,  216 ,  217 . 
         [0037]    As discussed above, each piece  206  defined by the dough substrate  202  may include a sheet portion  218  and a crust portion  220 . The crust portion  220  may extend about the perimeter  210  of each piece  206 , whether entirely or almost entirely. In other words, each piece  206 A,  206 B,  206 C,  206 D may include a crust portion  220  along each of the four edges  212 ,  214 ,  216 ,  217 . 
         [0038]    Thus, as shown in  FIGS. 10 and 11 , the sheet portion  218  may receive the toppings  204  and the crust portion  220  may surround the perimeter  210  of each piece of the pizza  200  such that, when the pizza  200  is separated into individual pieces  206 A,  206 B,  206 C,  206 D, each piece  206  includes toppings  204  and a crust  220  around the entire perimeter  210 . 
         [0039]    At this point, those skilled in the art will appreciate that pizzas of various shapes and sizes, and having various flavors and textures, may be prepared without departing from the scope of the present disclosure. Furthermore, those skilled in the art will appreciate that providing crust around the entire perimeter of each piece of pizza presents advantages not contemplated by the prior art, such as the ability to easily hold a piece of pizza along any edge without contacting the toppings, thereby making the pizza easier to carry and consume on the go (e.g., at a drive-thru). 
         [0040]    Although various aspects of the disclosed pizza and associated methods and apparatus for forming the same have been shown and described, modifications may occur to those skilled in the art upon reading the specification. The present patent application includes such modifications and is limited only by the scope of the claims.