They Invented What? (No. 118)

U.S. Pat. No. 5,508,049: Pizza pie with concentric rings of crust.

 

What is claimed is:

1. A pizza pie, comprising:

          a substantially flat piece of cooked pizza dough having a predetermined peripheral configuration,
          said piece of cooked pizza dough having a surface which includes a plurality of concentric raised ridges of crust formed at predetermined distances from a linear geometric axis which passes through a center of the pizza dough in a direction which is substantially perpendicular to the substantially flat piece of cooked pizza dough, with one of said concentric raised ridges of crust being adjacent a peripheral outer edge of the pizza pie.

2. The pizza pie as in claim 1, further including a topping located on the surface of the pizza pie between adjacent concentric raised ridges of crust.

3. The pizza pie as in claim 1, wherein said pizza dough has an annular peripheral configuration and said raised ridges of crust are formed in concentric annular configurations in the pizza dough at predetermined radial distances from the linear geometric axis of the dough.

4. The pizza pie as in claim 1, wherein said pizza dough has a square or rectangular configuration and said raised ridges of crust are formed in square or rectangular configurations in the pizza dough at predetermined distances from the linear geometric axis of the pizza dough.

5. A pizza pie, comprising:

          a substantially flat piece of cooked pizza dough having a predetermined peripheral configuration,
          said piece of cooked pizza dough having a surface which includes i) a first raised ridge of crust adjacent to and extending entirely around a peripheral outer edge of the pizza dough, and ii) at least one other raised ridge of crust formed at a predetermined distance inwardly from the peripheral edge of the pizza dough and extending along an extent of the surface of the pizza dough.

6. The pizza pie as in claim 5, wherein said at least one other raised ridge of crust extends across the surface of the pizza dough in a configuration which matches the peripheral configuration of the pizza dough.