Double-Crusted Pizza Peripheral Gap Visual Access
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Solution Overview
Problem
Existing double-crusted pizza products do not allow consumers to visually determine the type, quality, and quantity of ingredients without reading packaging descriptions, and designs attempting to provide visibility, such as lattice arrangements, can resemble pie crusts and fail to show ingredient quantity, while continuous crusts can be messy to handle.
Innovation Solution
A double-crusted pizza product with a peripheral gap between the upper and lower crusts, allowing visual access to ingredients and enabling cleaner handling without touching the ingredients, while maintaining structural integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a continuous crust (pocket) structure is used to secure the upper crust and maintain ingredients, then structural integrity and ingredient containment are improved, but visual access to ingredients is blocked and handling becomes messy
Solution Approach 1:
The continuous crust structure is segmented by introducing a peripheral gap between the upper and lower crusts around the product perimeter. This segmentation allows the crust to be divided into distinct sections: the gap region that provides visual access and clean handling, and the remaining crust regions that maintain structural integrity and ingredient containment.
2Loss of information
If lattice openings are created in the upper crust to allow visual access to ingredients, then ingredient visibility is improved, but the product resembles pie crust rather than pizza crust and only upper layer ingredients are visible
Solution Approach 1:
Instead of creating openings within the upper crust, the invention extracts the visual access function to the peripheral region by creating a gap between the upper and lower crusts at the product perimeter. This allows consumers to view ingredients through the gap without compromising the integrity and appearance of the upper crust surface.
3Quantity of substance
If the upper and lower crusts are joined at the periphery to form a continuous pocket, then ingredient containment is improved, but consumer access to view ingredients is restricted
Solution Approach 1:
The crust structure is designed with different local qualities: the peripheral gap region provides visual access and clean handling, while the remaining joined crust regions maintain ingredient containment. This local differentiation allows both functions to coexist without compromise.
Data Source
Figure 1~2
Figure 3~4
AI summary
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.