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If pizza dough were made to have a waffle-like surface then perhaps the toppings would have something to grip onto so they wouldn't shear off as easily. And for better or worse, this would also give Pizza Hut more areas to hide cheese.
Scientists making pizza bases from squid
http://www.ananova....tory/sm_431938.html
I guess this would produce an ultra-slidy base. [pottedstu, Oct 04 2004]
Pizza Doughnut
http://www.halfbake...idea/Pizza_20Donuts
Obviously the integrity of a pizza slice is quite important to this group. [mgangemi, Oct 04 2004]
Corrugated Pizza
http://www.halfbake.../Corrugated_20Pizza
As promised [mgangemi, Oct 04 2004]
[link]
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This is a good idea. It's common for store-bought pizza bases to have a slightly textured surface with ridges, holes, etc. I'm not sure if these are a result of the manufacturing technique or intended for this purpose. |
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I like the idea, but perhaps more important to keeping toppings on would be structural integrity of the slice. If you could keep the pizza surface planar, toppings would be less likely to slide off, as they would a curved pizza surface. Looking around at other products, it seems that the best way to do this is a hard top and lower surface, filled with a lightweight material that resists compression. I suggest a corrugated pizza. In fact, I think I'll take this discussion and turn it into a new idea... |
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Wow, I am writing this a bit after the fact but, pizza dough is usually perforated with a pokey roller thing called a docker before it is sauced except for pan style crusts. |
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