Laminated pizza crust

Abstract

A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

What is claimed is:  
     
         1 . A method for making a pizza crust from a dough, said method comprising: 
 resting said dough;    cutting said dough;    rolling said dough into a sheet;    extruding margarine on to said sheet;    folding said sheet over said margarine to form a fatted dough;    stretching said fatted dough;    piling said fatted dough;    stretching said fatted dough into a sheet;    piling said fatted sheet;    rolling said fatted sheet;    stretching said fatted sheet to a predetermined thickness;    puncturing said fatted sheet;    cutting said fatted sheet into pieces; and    baking said pieces.    
     
     
         2 . The method as recited in  claim 1  further comprising the step of spacing apart said pieces before baking.  
     
     
         3 . The method as recited in  claim 1  wherein said resting step further comprises airing said dough at least 45 minutes.  
     
     
         4 . The method as recited in  claim 1  wherein said predetermined thickness further comprises between 3 and 5 millimeters.  
     
     
         5 . The method as recited in  claim 1  wherein said margarine further comprises a margarine having a melting temperature of at least 65 degrees F.  
     
     
         6 . The method as recited in  claim 1  wherein said dough further comprises: 
 60% flour;  
 1.25% yeast;  
 1.25% salt;  
 1.25% sugar;  
 1.25% margarine; and  
 32% water.  
 
     
     
         7 . A method for making a pizza having topping ingredients, said method comprising: 
 mixing a dough;    resting said dough;    cutting said dough;    rolling said dough into a sheet;    extruding margarine on to said sheet;    folding said sheet over said margarine to form a fatted dough;    stretching said fatted dough;    piling said fatted dough;    stretching said fatted dough into a fatted sheet;    piling said fatted sheet into 16 layers;    rolling said fatted sheet;    stretching said fatted sheet to a predetermined thickness;    puncturing said fatted sheet;    cutting said fatted sheet into dough pieces;    baking said dough pieces;    allowing said dough pieces to cool; and    applying said topping ingredients to said baked dough pieces.    
     
     
         8 . An apparatus for making a plurality of pizza crusts, said apparatus comprising: 
 a mixer for combining ingredients into a dough;    a roller for rolling said dough into a sheet;    a folder for incorporating a layer of margarine into said sheet;    a first stretcher for rolling said sheet;    a first piler for layering said sheet to create a first layered sheet;    a second stretcher for rolling said first layered sheet;    a second piler for layering said first layered sheet to create a second layered sheet;    a third stretcher for rolling said second layered sheet;    cutters for dividing said second layered sheet into pieces;    a docker for puncturing holes in said pieces; and    at least one oven for baking said pieces.