• Here is a process that helps reduce dependence on non-renewable energy resources using environmentally friendly cooking process.

Problem

• Frozen pizza has a long baking time in a conventional oven
• Uncooked part is always around the center
• Pointy end with cheese is sticky
• Difficult to cut
• Difficult to serve
• Difficult to hold
• Difficult to eat

Objective

• Baking time acceleration of up to 50 %

Solution

• Introducing the "Coreless Pizza"!
• Significant form factor innovation
• As significant as the pocket pizza which do not taste good
• Unique design poses great marketing advantage

Dimensions

• Hole diameter of 3" (76 mm) is the size of a hockey puck
• Pizza diameter of 12" (305 mm) is unchanged
• No change in packaging is required
• There is no impact on storage in the freezer

Weight

• Reduction of weight is only 6.25 % (e.g., 920 g -> 860 g)
• There should be no complaints as competitor's pizzas weigh less

Compatibility

• "Thick Crust", "Thin Crust", "Rising Crust", etc.
• Formulation change can be accommodated for combined effect
• Tolerance is OK for diameter variation, weight variation

Intellectual Property (IP)

• Utility Patent on production method/process

Conclusions

Pros

• Cooking time reduction of between 30 % and 50 %
• Better flavor and taste
• Disruptive change -> Paradigm shift
• Simple design
• Intellectual property
• Maximum novelty factor
• Great marketing opportunity

Cons

• Weight loss of 6.25 %
• Need for re-tooling to remove the core
• Italians may protest against such re-invention of the pizza!