Patent Application
20170135354
Not Applicable
Not Applicable
Not Applicable
(1) Field of the Invention
The present invention generally relates to a novel and advantageous food product and the method to prepare the food product, more particularly, the invention relates to a pizza product and method to prepare the pizza product.
(2) Background of Invention
Pizza is an Italian recipe and has become a popular dish throughout the world. Pizza is typically a baked flatbread topped with sauces, vegetables, meat, and/or cheeses. Since, invented the pizza recipe has been modified in numerous ways including a different combinations of toppings to provide new varieties of pizza recipe. Pizza is generally sold fresh or frozen that could be heated before consumption. Besides several types of pizza known in prior art, a need is still appreciated for a new variety of pizza having a unique set of ingredients which imparts a distinct flavor to the pizza and thus having a commercial advantage.
The present invention, therefore, has as its principal object to provide novel and advantageous food product.
An additional object of the present invention is to provide a method of preparing the food product.
A further object of the present invention is that the food product is appealing to olfactory and taste senses.
Another object of the present invention is that the food product has a nutritional value.
Yet another object of present invention is the food product has a commercial advantage. Certain embodiments of present invention provide a novel and advantageous pizza recipe, which comprise a unique set of ingredients and a method to prepare the recipe. The pizza recipe is advantageous by using a combination of four cheeses i.e. whole milk Mozzarella cheese, Provolone Dolce cheese, Argentine Sardo cheese, and Pecorino Romano cheese, which provides a distinguished taste, and improved texture to the obtained pizza product. Furthermore, the recipe comprises improved steps in preparing the pizza product, comprising twice-baking stages, and improved step of preparation of the dough.
In one embodiment, the present invention provides an improved method of adding a combination of cheeses wherein one or more cheese is hard to melt then the other cheeses in the combination. The method comprising adding the hard to melt cheeses in grated form to the prepared dough base and the dough base with grated cheese is heated. Thereafter, adding the remaining cheeses to the obtained semi-baked pizza and again heating to melt the cheeses obtaining the pizza product.
In another embodiment, the method of preparing the pizza product comprises the steps of preparing the dough, steps of leavening the dough, steps to prepare the dough base, steps to prepare the sauces, steps of adding the cheeses, steps to prepare and adding the topping and steps to bake the pizza product.
In another embodiment, the steps of preparing the dough and leavening the dough comprises the use of all-purpose flour, edible salt, fats, leavening agent such as yeast, and water.
Preferably, the step of preparing the dough comprises warming the water to predetermined temperature range, then adding the predetermined amount of yeast while mixing and the mixture is allow to stand for some predetermined duration. Thereafter, adding the predetermined amount of the all-purpose flour followed by edible salt and olive oil, which are mix to get the dough. The dough is then leaven for predetermined amount of time and the leavened dough could be used directly or stored for later use in refrigerator.
In another embodiment, the sauces are prepared by mixing the tomato puree and the crushed tomatoes, and the mixture could be stored. The sauce could be spread on the pizza base.
In another embodiment, the pizza could be prepared in two baking stages, wherein the hard to melt cheeses Argentine Sardo cheese and Pecorino Romano cheese are added in grated form to the pizza base which could be then heated to melt. Thereafter, the other cheeses whole milk Mozzarella cheese and Provolone Dolce cheese are added to the baked product and which could be again baked for predetermined amount of time to get the pizza product.
In another embodiment, the pizza could comprise vegetable and/or meat products such as bacon, onion, green pepper, pepperoni, olives, mushrooms, sausage, garlic, pineapple, ham, salami, spinach, chicken, anchovies, etc.
In addition to the various objects and advantages of the present invention described with some degree of specificity above it should be obvious that additional objects and advantages of the present invention will become more readily apparent to those persons who are skilled in the relevant art from the following more detailed description of the invention.
To further clarify various aspects of some example embodiments of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which are illustrated in the appended drawing. It is appreciated that the drawing depicts only illustrated embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the use of the accompanying drawing in which:
The present invention provides a method to prepare a pizza product having a unique set of ingredients which provide a distinguish flavor and texture to the pizza product. Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangements of the components set forth in the following description. The invention is capable of other embodiments and of being practiced and carried out in various ways. In addition, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting.
As used in this specification and the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the content clearly dictates otherwise.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one having ordinary skill in the art to which this invention belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and the present disclosure and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Referring to
The combination of cheeses used in the invention i.e. whole milk Mozzarella cheese, Provolone Dolce cheese, Argentine Sardo cheese, and Pecorino Romano cheese have different melting properties wherein Argentine Sardo cheese, and Pecorino Romano cheese are hard to melt while whole milk Mozzarella cheese and Provolone Dolce cheese are soft cheeses. Adding all the chesses together may require longer heating time to melt the hard cheeses; however, the longer heating time may lead to overheating of the soft cheeses, which in turn may affect the taste, and consistency of the melted cheese combination. Thus, it was advantageous to bake the hard melt cheeses for pre-determined duration of time and then adding the soft cheeses, which could thereafter easily melt by heating for a shorter duration of time. The method of twice baking has a further advantage of making a crispier pizza bases without any blackening of the cheeses due to overheating.
The pizza product is prepared in multiple steps including preparing the dough; leavening the prepared dough using a leavening agent; preparing the sauces, preparing the toppings, preparing the cheeses and baking steps. Firstly, the required size of the pizza product is determined and the quantity of ingredients could be then determined accordingly to the size of pizza product. It is obvious that the pizza product could be made in variety of shaped such as square to rectangular, or a round to elliptical shape, moreover the edges of the pizza product could be smoothed or wavy. Depending upon the shape of pizza product the cooking utensil could be chosen such as for a rectangular shape pizza, a rectangular pan/tray could be used. Beside the cooking pan, the method may also require another cooking utensils and apparatus such as a bowl to prepare the dough or sauce, a mixer/grinder for mixing or kneading the flour, a grater to grate the cheese and an oven for use in baking the pizza product. The oven used in the invention could be a home use oven or a commercial oven; preferably, the oven should support temperature of 350 degree Celsius and above. It is preferable to use skillet steel pans such as commercially available hand-forged blue steel pans. However, other ordinary cooking pans, such as those made of aluminum or Teflon could also be use.
The step of preparing the dough base included preparing the dough and the prepared dough could be then fermented using the cold rise technique. The dough could be prepared from all-purpose flour or any specific variety of the flour could also be use. It is obvious that using different variety of flours may cause change in texture of the dough/pizza base. It is preferable to use high gluten flour, which improves the texture of dough and could be easy to mold into desired shape.
The other ingredients in preparing the dough base include water, yeast, edible salt, and oil. Although, the ingredients could be mixed in any obvious order to make the dough base. The preferably step to make the dough base includes adding the yeast to warm water with stirring and the mixture could be allowed to stand for predetermined amount of time, wherein frothing could be seen; then adding the predetermined amount of flour followed by adding the pre-determined amount of edible salt and oil. Further, it is obvious that any edible oil, such as coconut oil, olive oil etc. could be use but it is preferable to use the olive oil. Moreover, the dough could be prepared in a mixer or could be hand made by kneading. The prepared dough could be then leavened using yeast. Formulating yeast leavened dough is well known in the baking art and it is obvious to add yeast to warm water sufficient to activate the yeast, about 80-100° F. When using dry yeast, it is common practice to hydrate the yeast in water having an elevated temperature of up to about 150° F. for purposes of activating the yeast. It is preferable to use cold-rise technique wherein the kneaded dough is add to a previously greased bowl and some oil could be brushed to the kneaded dough, which could be then wrapped in a plastic sheet and kept in refrigerator for cold rise.
Another step in preparing the pizza product includes preparing the sauces; the sauces could be a tomato sauce with ingredients selected from crushed tomato, tomato puree, water, edible salt, dry oregano, and olive oil. The sauce could be prepared by stirring the entire ingredient together to obtain even slurry, which could be use directly in the recipe or could be stored in refrigerator until usage.
The next step in preparing the pizza includes preparing the pizza base wherein the leavened dough at room temperature is molded into a pan which is previously greased, by pressing and stretching the dough to form a plain dough base. The pan could be greased using olive oil and the greasing of pan is advantageous by allowing the underside of the dough to develop a crisp, lightly fried, or golden patterned base similar to that of a pan-baked restaurant product. The greater degree of oiling also prevents the base tasting dry following reheating. Thereafter the top surface of the dough base is brush with the sauces prepared as described above. Sauce is evenly spread to the dough base and then the grated cheeses could be added. In addition, any topping could be added with the grated cheeses. It is obvious to add varieties of vegetables and/or meat to the pizza product to obtain pizzas having variety of taste and nutritional value. Topping could include, but not limited to bacon, onion, green pepper, pepperoni, olives, mushrooms, sausage, garlic, pineapple, ham, salami, spinach, chicken, anchovies, etc. Furthermore, it is obvious to add a single or combination of toppings to the pizza product, such as a combination of onions and mushrooms. The pizza base with sauce, cheese, and toppings evenly spread could be baked in an oven at predetermined temperature range and for predetermined duration of time. Although it is obvious that the temperature and duration of heating should be sufficient to bake the pizza, the temperature could and time could be varied depending upon the ingredients. The remaining cheeses could then be added to semi-baked pizza product and heated again in the oven of pre-determined temperature and duration of time to melt the cheeses and make the pizza base crispier.
It is to be understood that the method to prepare the pizza product and ingredients of the pizza product encompasses a variety of alternatives. For example, the size and shape of pizza product could be varied. The quantity and nature of flour could be varied, for example, the pizza base could be made thin or thick. The temperature and duration of heating could varied to make the pizza chewy or crispy. Moreover, the proportion and amount of cheeses could be varied; also, the amount of salt added could vary according to the taste of the user. Certain ingredients could be replaced or may be left out, for example in preparation of sauces, the dry oregano may not be required. Similarly, different oils may be used wherein some oil may be preferably while other should not be used, for example, olive oil is preferably used in the invention while the peanut oil should not be used. Also the thickness of the dough base could be varied wherein some people may prefer a thin base while others may prefer thicker base. In addition, it is obvious that the various steps in making the pizza product could be carried in any order provided the taste and texture of final pizza product is not affected.
Preparing the dough
To a mixing bowl, containing preheated water at 80-90° F. is added fresh active yeast with stirring, and the stirred mixture is kept to stand for 10 min. Next, add the flour to the yeast and water mixture in the mixing bowl, then sprinkle the edible salt on top of the flour. Mix on low speed for 4 to 6 turns and slowly add the olive oil and mix at medium speed. Once the dough has solidified into a semi solid ball form, (this takes approximately 3-5 minutes), turn off mixer, and let the dough ball “rest” for 5 minutes. After the rest period, resume mixing at a medium to fast speed for 10 more minutes. Remove the formed dough ball form the mixer and shape and smooth the dough using hands, then brush the dough with small amount of oil and next place the dough ball in a pre-greased bowl and cover the bowl with plastic wrap. Now place the bowl in refrigerator for 24 hours to cold rise.
Mix all ingredients together to obtain slurry, which could be used directly in recipe and could be refrigerated until needed.
Preparing the cheese prepping
Grate the whole milk Mozzarella cheese and Provolone Dolce cheese in shredded form and combine the two grated cheese, and then store in a container. The container could be kept in the refrigerator until for use in recipe. Finely grate the Argentine Sardo cheese and Pecorino Romano cheese, and combine the grated cheeses, which could be store in cheese shaker. Keep refrigerated until ready for use.
Preheat oven at 450 C. Degrees, and the dough ball which was stored in the refrigerator is taken out and brought to room temperature for about 30 minutes before preparing pizza. As shown in
If any bubbling occurs after the first cooking, just puncture the bubble with a fork to release air bubble(s). Next, shown in
After baking the dough base, remove it from the oven, and evenly spread the Mozzarella cheese and Provolone Dolce cheese mixture as shown in
Remove the pizza from pan, and let Pizza “rest” for 30 seconds to a minute before cutting. Use a pizza wheel to cut the pizza in desired shape like the one shown in
Those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiment as a basis for designing or modifying other structures for carrying out the same purposes of the present invention and that such other structures do not depart from the spirit and scope of the invention in its broadest form.
