This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The heating process for both doughs is performed under different humidity conditions and may be performed simply with a conventional microwave oven. The present invention also includes an apparatus and method for the preparation of such pizzas, as well as an innovative delivery process, which allows delivery of the pizzas from a central delivery station—without the need of having one or more processing locations (e.g., a chain of physical stores) to prepare and/or cook the pizza product.

This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The heating process for both doughs is performed under different humidity conditions and may be performed simply with a conventional microwave oven. The present invention also includes an apparatus and method for the preparation of such pizzas, as well as an innovative delivery process, which allows delivery of the pizzas from a central delivery station—without the need of having one or more processing locations (e.g., a chain of physical stores) to prepare and/or cook the pizza product.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

The present disclosure provides a pizza vending machine and an automatic pizza selling system. The pizza vending machine includes a first cabinet with a first window, a second cabinet arranged on one side of the first cabinet with a second window corresponding to the first window, a pizza storage device arranged in the first cabinet to store pizza, a conveying device arranged in the first cabinet and corresponding to the first window, a pizza baking and feeding device arranged in the second cabinet and corresponding to the second window to make a baked pizza to be packaged out, and a packaging box storage device arranged in the second cabinet and corresponding to the pizza baking and feeding device to make a packaging box fall into the pizza baking and feeding device to complete packaging.

The present disclosure provides a pizza vending machine and an automatic pizza selling system. The pizza vending machine includes a first cabinet with a first window, a second cabinet arranged on one side of the first cabinet with a second window corresponding to the first window, a pizza storage device arranged in the first cabinet to store pizza, a conveying device arranged in the first cabinet and corresponding to the first window, a pizza baking and feeding device arranged in the second cabinet and corresponding to the second window to make a baked pizza to be packaged out, and a packaging box storage device arranged in the second cabinet and corresponding to the pizza baking and feeding device to make a packaging box fall into the pizza baking and feeding device to complete packaging.

Regular or flattened pizza dough edges made with meat, vegetables, or sauce placed atop or within pizza dough edges and with pizza dough edges rolled over or pinched to enclose meat, vegetables, or sauce within edges to form meat, vegetables, or sauce filled pizza crust. The pizza dough edges and filled pizza edge crust are prepared with or without the pizza center and are prepared before, during, or after pizza center is prepared. The invention is made for fresh cooking or frozen for later cooking. The invention will contribute to the taste and options for freshly made and frozen pizza.

Regular or flattened pizza dough edges made with meat, vegetables, or sauce placed atop or within pizza dough edges and with pizza dough edges rolled over or pinched to enclose meat, vegetables, or sauce within edges to form meat, vegetables, or sauce filled pizza crust. The pizza dough edges and filled pizza edge crust are prepared with or without the pizza center and are prepared before, during, or after pizza center is prepared. The invention is made for fresh cooking or frozen for later cooking. The invention will contribute to the taste and options for freshly made and frozen pizza.

A roll-type pizza may include a generally cylindrical spiral roll of an unbaked sheet of dough. A layer of olive oil may predominantly cover the first surface. A layer of red sauce may predominantly cover the layer of olive oil. A layer of mozzarella cheese may predominantly cover the layer of red sauce. A layer of chunk pepperoni may at least partially cover the layer of mozzarella cheese. The dough and layers of pizza ingredients may be rolled in a spiral manner to form an uncooked roll-type pizza. The roll-type pizza may be coating or dunked in butter. Parmesan cheese, garlic powder, garlic, salt, or oregano may be added on to the roll-type pizza. The roll-type pizza may be frozen, packaged, and stored for subsequent baking and serving.

A roll-type pizza may include a generally cylindrical spiral roll of an unbaked sheet of dough. A layer of olive oil may predominantly cover the first surface. A layer of red sauce may predominantly cover the layer of olive oil. A layer of mozzarella cheese may predominantly cover the layer of red sauce. A layer of chunk pepperoni may at least partially cover the layer of mozzarella cheese. The dough and layers of pizza ingredients may be rolled in a spiral manner to form an uncooked roll-type pizza. The roll-type pizza may be coating or dunked in butter. Parmesan cheese, garlic powder, garlic, salt, or oregano may be added on to the roll-type pizza. The roll-type pizza may be frozen, packaged, and stored for subsequent baking and serving.