preparing a thick crust pizza from a pre - proofed , freezer - to - oven dough that is acceptable to consumers has eluded pizza and other food manufacturers because , until the present invention , pre - proofed frozen thick crust pizza dough could not duplicate desirable organoleptic features of freshly proofed and baked thick crust pizza , such as texture and color . in particular , a pre - proofed , frozen thick crust pizza dough , upon baking , has displayed uneven crispness , sogginess and an uneven brownness due to uneven heating of the bottom surface of the dough during baking . as discussed in the background , numerous methods have been tried to address this problem . one additional method has included the placement of a copper tube in the center of a crust to allow the escape of gases through the tube during baking . it has surprisingly been found that the addition of slits or grooves in the bottom of a pre - proofed , frozen pizza dough substantially eliminates the problem of uneven browning and sogginess upon baking the dough . surprisingly , the grooves or slits are maintained during at least part of the baking process rather than closing as the dough thaws during the early part of baking . preferably , the grooves or slits are maintained throughout baking and can be seen on the bottom surface of the final baked product . the slits or grooves permit the release of vapors produced during baking to vent from underneath the bottom surface of the dough . the result is a thick crust pizza product , made from a pre - proofed , freezer - to - oven pizza dough , having the desired uniform crispness and brownness features of a freshly proofed and baked product . the grooves are imparted to the bottom surface of the dough during the manufacture of the pre - proofed frozen dough . the method for manufacturing a pre - proofed frozen dough for pizza crusts involves preparing a dough piece from any pizza dough formula , then placing the dough piece in a pan . the pan may be of any size and shape , but is typically round for pizza dough crusts . for thick crust pizza dough , the pan also has a sidewall to support the dough thickness ultimately achieved . the dough in the pan is then proofed to substantially fill the pan . the proofed dough may then be shaped to accommodate pizza or other toppings or fillings . the proofed dough is then frozen , removed from the pan , packaged , and stored or distributed under frozen conditions . the grooves can be cut or notched into the proofed dough piece after it has been frozen , prior to packaging the dough piece . alternatively , a proofed dough piece can be placed on a mold having ridges corresponding to the grooves to be imparted to the dough piece , then frozen on the mold and removed after freezing for further processing . another alternative is to place an unproofed dough piece on a mold placed in a pan or integral with the pan , then to proof and freeze the dough piece on the mold , after which the mold can be removed from the proofed frozen dough piece , and the frozen dough can be further processed . preferably , the grooves are imparted to the bottom surface of the dough prior to freezing the dough . the freezing step acts to “ set ” the grooves in the dough structure , so the grooves can provide the desired venting of water vapor during baking . because a proofed dough piece is relatively delicate , it is also desired to minimize handling the proofed dough before it is frozen . therefore , the last alternative described above , in which the dough is proofed and frozen in contact with the mold , is the more preferred method of imparting grooves to the dough . the end consumer can then remove a pre - proofed , frozen dough crust from the freezer without needing to thaw the dough , place it in a pan containing oil , with the grooved bottom surface of the crust in contact with the bottom of the pan and the oil , apply toppings to the top surface of the crust , and bake the pizza to provide a thick crust pizza with a crisp , uniformly browned bottom surface . the grooves permit the venting of water vapor in the bottom of the pan , so that the oil in the pan and the dough can interact to result in the uniform , crisp , fried - like texture of the crust typically found in freshly prepared thick crust pizzas . alternatively , the end consumer can simply place the pre - proofed frozen dough crust on a pan or baking sheet without oil prior to baking . baking a pizza dough crust of the present invention without oil results in a uniformly baked bottom surface due to the venting of water vapor from the dough during baking . as described above , the grooved pizza crust dough of the present invention can be of any desired size or shape . the desired size and shape will determine the number , dimensions and positioning of the grooves on the bottom surface of the dough . it is preferred that there be a sufficient number grooves to adequately vent the water vapor from the bottom surface of the dough to result in a crisp texture upon baking the dough . for example , a higher moisture dough formula may require a greater number of grooves as compared to a lower moisture dough formula . the grooves should be of sufficient depth in the bottom surface of the dough to retain their structure during at least the initial stages of baking , when the surface of the dough is set , so that the grooves retain their venting function during at least part of the remaining baking process . therefore , for a relatively thicker crust , it may be necessary to provide grooves with a greater depth than would be needed for a relatively thinner crust . the grooves should be positioned on the bottom surface of the dough so that the venting is uniform across the bottom surface , since this results in the desired uniform brownness on the bottom surface of the dough . thick crust pizzas are typically round , although they may also be rectangular in shape . for round pizzas , the grooves are preferably imparted to the bottom surface of the dough as equally spaced radii extending from the center of the dough piece and radiating outwardly . more preferably , the grooves extend out from the center of the dough all the way to the outer circumference of the dough , so that the grooves provide a pathway for water vapor to escape from the center of the dough to the external environment surrounding the dough during baking . in another embodiment , the grooves extend from the center of the dough up the sides of the dough piece to provide this pathway for vapors to escape during baking . for rectangular shaped crusts , the grooves are preferably imparted to the bottom surface of the dough in a grid or other pattern so that each groove provides a pathway for water vapor to escape from the center of the dough to the external environment . as described previously , a mold or forming device can be used to impart the grooves to the bottom surface of the dough . in one embodiment , the mold is a flat , rigid main body having ridges extending upwardly from the top surface of the mold . the ridges can be integral with the main body , or they can be separately attached to vary the number of grooves imparted to the dough piece by the mold . the ridges can be of any cross - sectional shape desired , as long as the grooves resulting from the ridges remain open during at least part of the baking step to vent gases . in one embodiment , the ridges were made from stainless steel wires having a ⅛ - inch diameter , placed radially along the upper surface of a round main body disk made out of stainless steel . in another embodiment , the pizza pan itself can function as the mold or forming device . in this embodiment , the ridges are formed directly in the bottom of the pan itself , so that upon proofing and freezing the dough in the pan , the grooves are formed without the need for additional molds or forming devices . the grooves can also be imparted to the pizza dough by hand , or by a combination of a mold and by hand . for example , grooves can be imparted to the bottom surface of the dough using a mold , and then to the sides of the dough piece by hand . one embodiment of a pizza dough mold of the present invention is shown in fig1 and 2 . fig1 shows a mold body 10 having a plurality of radial ridges 15 to apply grooves to a bottom surface of a pizza dough to be used as a crust for a thick crust pizza . in this particular embodiment , eight uniformly spaced radial ridges are shown , although the number of the ridges will vary depending on the diameter of the crust . fig2 is a side elevational view of the mold 10 of fig1 . the bottom surface 31 of a dough piece 30 made with the mold 10 of fig1 is illustrated in fig3 . the dough piece 30 shown in fig3 is turned upside down to show the grooved bottom surface 31 . the grooves 35 may or may not be visible on the bottom surface 31 of the dough 30 after it has been baked . it has also been found that a use of fewer ridges 15 on the mold body 10 , such as is illustrated in fig4 results in a pizza crust which has improved characteristics as compared to a crust that does not have any grooves , indicating that any number of grooves in the dough will tend to improve the texture and appearance of a pizza crust compared to an ungrooved pizza crust . the examples presented below are presented to further describe the present invention , but are not presented to limit the present invention . a comparison of thick crust pizzas made from the grooved , pre - proofed , freezer - to - oven dough of the present invention to thick crust pizzas made from freshly proofed dough was performed . to form the grooved , pre - proofed frozen dough crusts of the present invention , a pizza dough was prepared by combining flour , water , yeast , oil and minor ingredients . the dough was rolled out and cut into three round pizza crust pieces , each approximately six inches in diameter . the cut dough pieces were then placed in three six - inch diameter pizza pans and allowed to proof until the dough was about ¾ - inch thick in each pan . the proofed dough was then stamped to form an edge on the crust . the panned , proofed dough was then placed in a blast freezer at − 40 ° f . for about 30 minutes to freeze the dough pieces . the frozen dough pieces were then removed from the pans . on the bottom surface of two of the dough pieces , four radially symmetrical grooves were cut into the frozen dough with a sharp knife . the grooves extended from the center of the dough piece out to the edge of the dough piece . all the frozen dough pieces were then packaged and stored in a freezer at 0 ° f . the control dough crusts were made by placing 7 g of oil in each of three six - inch diameter pizza pans . an unproofed , frozen dough piece was placed in each pan , and the dough pieces were allowed to thaw . after the dough pieces had thawed , they were proofed to a thickness of about ¾ - inch each , and were stamped with the stamper to form an edge on the crust . the dough crusts were then topped and baked . the grooved , pre - proofed , freezer - to - oven dough crusts of the present invention were removed from the freezer and placed in six - inch diameter pans , each containing 7 g of oil . the control dough crusts and the crusts of the present invention were then each topped with the same amount of sauce and cheese , and each pizza was baked at 500 ° f . for 6 minutes and 45 seconds . the pizza crust made from the control dough was an even golden brown color on the bottom surface , indicating that the bottom surface had heated uniformly during baking . the grooved crusts of the present invention were also a golden brown color on the bottom surface , while the crust baked from the ungrooved , pre - proofed , frozen dough was not uniformly browned and had a pale center on the bottom surface . the same comparison was done in example 2 as in example 1 , except the grooved , pre - proofed , frozen dough crusts of the present invention had eight grooves instead of four on the bottom surface . upon baking , the pizza crust made from the control dough was an even golden brown color on the bottom surface . the pizza crust baked from the grooved , pre - proofed frozen dough of the present invention also had a uniform golden brown color on the bottom surface . the crust baked from the ungrooved , pre - proofed frozen dough was browned on the edges but had a pale center on the bottom surface . these examples show that the grooved , pre - proofed , freezer - to - oven dough crusts of the present invention result in baked pizza crusts that very closely resemble pizza crusts baked from a freshly proofed dough . the number of grooves on the bottom surface of the dough determines the uniformity of heat transfer across the bottom surface of the dough . the grooves allow the gases trapped between the bottom surface of the dough and the pan to escape during baking . because these gases can escape , the gases are not acting as an insulator to the bottom surface of the crust , so the bottom of the crust is more uniformly heated . although the present invention has been described in terms of pizza dough , it is to be understood that this invention may be applied to other dough products that are to be baked , such as foccacia and other flat bread types of products , in which a uniform color and texture across the bottom surface are desired . the above specification and examples provide a complete description of the manufacture and use of the grooved , pre - proofed , freezer - to - oven dough crusts of the present invention . since many embodiments of the invention can be made without departing from the spirit and scope of the invention , the invention resides in the claims hereinafter appended .
a grooved , pre - proofed , freezer - to - oven pizza crust dough . the dough includes a top surface for a pizza filling , and a bottom surface opposing the top surface and contacting a pizza pan . the bottom surface of the dough defines a plurality of grooves which provide the dough with a uniformly cooked surface upon baking the dough .