The Frozen Pizza Array System for Pizzerias

Factory-Made, Shop-Baked – A New Workflow for Pizza Operations

By Ronen Kolton Yehuda (MKR: Messiah King RKY)

Introduction – A Different Way to Run a Pizzeria

Most pizzerias still work the same way they did decades ago: dough is prepared on site, sauces are cooked in the kitchen, toppings are chopped daily, and every shift depends on experienced staff.

I developed a different model.

Instead of preparing pizzas from scratch in every location, the Frozen Pizza Array System moves the heavy work to the factory. Pizzas are assembled industrially, frozen in organized arrays on rolling carts, and delivered directly to pizzerias. In the shop, staff only need to defrost, optionally add toppings, and bake.

The result: a pizzeria that focuses on baking and service, not on dough labs and prep rooms.

What Is the Frozen Pizza Array?

The Frozen Pizza Array is a modular cart-based system for delivering ready-to-bake pizzas to pizzerias.

Each cart holds multiple trays or shelves. On each tray, there are fully assembled but unbaked pizzas:

Dough already shaped
Sauce already spread
Base cheese layer already applied
Optional standard toppings already arranged

These pizzas are flash-frozen at the factory to lock in texture and flavor and then stored and transported frozen. The pizzeria receives the carts, rolls them into its freezer room or dedicated storage area, and pulls pizzas as needed during the day.

You can think of it as:

“The factory is your dough lab and prep kitchen.
Your shop is the baking and serving station.”

Factory Workflow – How the Pizzas Are Prepared

In the factory, the workflow is standardized and controlled:

Dough Preparation
- Large-scale mixing, fermenting, and portioning
- Each dough ball is shaped to consistent thickness and diameter
Sauce Application
- Tomato sauce or other base sauces applied by machine or controlled stations
- Same amount, same coverage, every time
Cheese & Toppings
- Cheese and toppings are added according to predefined recipes
- Different product lines: Margherita, Veggie, Meat Lover, Vegan, etc.
Flash Freezing
- Assembled pizzas are moved through a blast freezer to lock in structure and freshness
- Pizzas do not start to proof or deform – they remain stable
Array Loading on Carts
- Frozen pizzas are placed in stacked trays on special rolling carts
- Each cart holds a known number of pizzas, simplifying inventory and ordering
Cold Chain Logistics
- Carts are loaded onto refrigerated trucks
- Delivered to pizzerias or regional warehouses while staying frozen

In the Pizzeria – Simple, Predictable Workflow

At the pizzeria, the workflow is very different from the traditional model.

Instead of:

Making dough on site
Mixing sauces
Cutting toppings
Managing fermentation and proofing
Cleaning large prep areas

The staff do:

Receive & Store Carts
- Roll frozen pizza carts into a cold room or freezer
- No loose boxes, no chaos – everything is organized by tray and SKU
Select & Defrost (If Needed)
- When orders come in, staff take pizzas from the array
- For some ovens, pizzas can go directly from frozen to bake; for others, a short defrost step is used
Optional Local Toppings
- Shops can still add local cheese, herbs, vegetables, or custom ingredients
- This keeps room for creativity and local flavor
Bake & Serve
- Pizzas are baked in professional ovens
- After baking, they are sliced and served or packed for delivery

No dough management. No sauce cooking. No flour everywhere.

Why It Helps Pizzerias

The Frozen Pizza Array System is not about lowering quality; it’s about changing where the work happens.

Key benefits:

1. Less Dependence on Skilled Labor

The shop no longer needs a professional pizzaiolo for dough and sauce. Most of the skill is moved to the factory side.

2. Smaller, Cleaner Kitchens

Without dough prep, big mixers, and proofing racks, the kitchen footprint shrinks. The shop can work with:

Freezer / cold storage
Pizza oven
Simple prep counter

3. Consistency Across Locations

A chain using the same pizza arrays can guarantee that a Margherita in one city tastes like a Margherita in another.

4. Faster Service

During rush hours, staff can bake continuously from the array instead of stopping to stretch dough or top from scratch.

5. Easier Expansion & Franchising

New locations don’t need to recruit expert pizza makers. They just need:

A suitable oven
Cold storage for the carts
Staff trained to handle baking and service

This makes it easier to open more branches, ghost kitchens, or kiosks.

Compatible Business Models

The Frozen Pizza Array System can serve different types of pizza operations:

Independent Pizzerias
Use arrays to stabilize quality and reduce prep work, while still adding house toppings.
Franchise Chains
Supply all branches from one or more factories, ensuring standard product lines.
Ghost Kitchens / Delivery-Only
Perfect for dark kitchens that want high output with small staff and minimal prep.
Hybrid Concepts
Pizzerias that combine frozen-array bases with daily specials or regional variations.

The Cart & Array Design

The physical cart is part of the innovation:

Modular Trays — each tray holds multiple pizzas in a fixed layout.
Roll-In / Roll-Out Operation — carts move between truck → cold room → service line.
Inventory Visibility — it’s easy to see how many pizzas remain and which flavors are low.
Hygiene & Order — no loose crates or random stacking in freezers.

Over time, specialized versions can include:

Smart labels or QR codes for batch tracking
Temperature loggers
Separate sections for gluten-free or allergen-controlled products

Quality and Flexibility

Centralizing the prep phase does not mean all pizzas taste identical everywhere.

The system supports two layers:

Factory-Standard Base
- Dough, sauce, main cheese and base toppings are standardized
- This guarantees structure, baking behavior, and core taste
Local Finish in the Shop
- Extra toppings, herbs, oils, and side dishes are added locally
- Operators can create regional pizzas (local cheeses, local vegetables, special meats)

This balance keeps both efficiency and identity.

Intellectual Property Note (Optional Paragraph for Blog)

The Frozen Pizza Array concept and workflow described here – factory-assembled, frozen pizza arrays on carts delivered to pizzerias for on-site baking – was developed and documented by Ronen Kolton Yehuda (MKR: Messiah King RKY) as a structured system for industrial preparation and restaurant finalization.

Companies interested in collaboration, licensing, or joint development are invited to approach under formal agreements, while the underlying concept and system remain under the author’s ownership.

Conclusion – From Dough Room to Baking Line

The Frozen Pizza Array System changes the role of the pizzeria:

From a full production bakery
To a focused finishing and service point

It does not replace the love for pizza. It replaces the hidden complexity that makes it hard to scale, hard to standardize, and hard to operate with small teams.

A pizzeria using this model can:

Open with less risk
Operate with simpler workflows
Maintain consistent quality
And still bake the pizza live in front of the customer.

Factory-made. Shop-baked. That is the core idea of the Frozen Pizza Array for Pizzerias.

The Frozen Pizza Array for Pizzerias

Technical Foundations for Premium, Shop-Baked Quality

By Ronen Kolton Yehuda (MKR: Messiah King RKY)

1. Introduction – From Frozen Components to Fully Frozen Pizza

In many large pizza chains today, parts of the pizza are already frozen or pre-processed:

Dough balls arrive frozen or chilled and are proofed in the store.
Cheese often arrives pre-shredded and sometimes frozen or deep-chilled.
Some chains use par-baked crusts or pre-formed bases.

In my model, the Frozen Pizza Array System, we go one logical step further:

Instead of freezing only the components, we assemble the entire pizza in a factory, then freeze it in a controlled, professional way, and bake it fresh in the pizzeria.

The key technical question is:

How do we do this without losing what makes a pizzeria pizza great – open crumb, oven spring, melt behavior, aroma, and freshness?

This article explains the engineering and food-science principles that make it possible.

2. System Overview – Factory Preparation, Shop Baking

The workflow is:

Production in Factory
- Dough is mixed, fermented, shaped.
- Sauce is applied.
- Cheese and base toppings are added.
- Pizzas are rapidly frozen in a blast freezer.
- Frozen pizzas are loaded into arrays on rolling carts.
Cold-Chain Logistics
- Carts travel in frozen conditions to warehouses and pizzerias.
- Product remains below −18 °C (or as specified).
In the Pizzeria
- Pizzas are stored in freezers on the same carts or transferred to racks.
- Staff remove pizzas, optionally add local toppings, and bake in a standard pizza oven.
- From the customer’s point of view, it is still a freshly baked pizza – because it is baked on site.

The “magic” is not in the idea of freezing, but in how we design formulas, processes, and freezing curves so that the pizza bakes like fresh.

3. Dough Technology – Designing for Freeze–Thaw Without Quality Loss

Frozen dough is not new. Many bakeries and large chains already use:

Frozen dough balls (bulk fermented, frozen, then proofed later), or
Par-baked crusts that are partially baked, then frozen.

For a full frozen pizza base, we adjust the dough technology for:

Gluten structure stability
Yeast survivability
Ice crystal damage minimization

Key technical steps:

3.1 Dough Formulation

To survive freezing and still produce good oven spring, the dough can be formulated with:

Proper protein level in the flour (strong/bread flour).
Controlled hydration to balance handling, open crumb, and freeze stability.
Optional cryoprotectants (such as small amounts of sugar or fats) to reduce ice-damage.
Optimized salt content to help control fermentation and strengthen gluten.

The goal:

A dough that ferments correctly before freezing and retains structure during and after freezing.

3.2 Fermentation Strategy

There are two main approaches:

Pre-Fermented, Then Frozen (Preferred)
- Dough is mixed, bulk-fermented, sometimes partially proofed, then shaped into bases.
- Once fermentation reaches the desired point (flavor and gas production), pizzas are assembled and frozen quickly.
- In the pizzeria, the oven heat reactivates some residual yeast and expands the trapped gas, providing oven spring.
Very Limited Fermentation + Baking Expansion
- Less common for premium; more for industrial cheap pizza.
- We focus instead on approach (1) to keep artisan-style quality.

3.3 Shaping and Handling

Dough is:

Portioned,
Ball-shaped,
Rested,
Then opened into a base (hand-stretched or machine-pressed, depending on brand style).

Being done in a factory with standardized conditions ensures:

Uniform thickness
Repeatable rim structure (cornicione)
Consistent center thickness (so baking time is predictable)

This precision is essential so that after freezing and baking, every pizza behaves the same in the oven.

4. Sauce, Cheese, and Toppings – Preparing for Freezing

Not all ingredients behave the same when frozen. If we want truly premium results, we must design:

Ingredients compatible with freeze–thaw cycles.
Application levels (how much sauce/cheese) that avoid soggy crust or burning.

4.1 Sauce

Technical points:

Viscosity control – Sauce must not be too watery, or ice crystals will damage the dough and create a soggy center.
Solid content – Higher solids (tomato concentrate, less free water) give better freeze behavior.
In some models, a portion of the water is bound using tomato paste, fibers, or natural stabilizers.

Result:

During baking, water is released and evaporates properly, allowing the crust to bake crisp while keeping the top moist.

4.2 Cheese

Many chains already use pre-shredded cheese, often kept at chilled or frozen temperatures.

To ensure premium quality:

Use mozzarella (or blends) optimized for melt and stretch after freezing.
Control fat and moisture for proper browning.
Use shredding and freezing profiles that prevent clumping and quality loss.

Cheese can be:

Applied before freezing, or
Applied later in the pizzeria (for extra flexibility).

In our frozen-array model, the base cheese is applied at the factory so that the pizza is essentially “ready to bake.”

4.3 Toppings

Some toppings handle freezing very well (pepperoni, some vegetables, mushrooms, etc.). Others need:

Pre-treatment (blanching, pre-roasting, partial dehydration).
Careful sizing and distribution to avoid water pooling.

The factory can define topping lines:

Fully factory-topped pizzas (classic SKUs).
Minimal base-topped pizzas (only cheese + tomato) so local shops add fresh toppings.

This allows premium pizzerias to combine factory precision with local creativity.

5. Freezing Science – Why Blast Freezing Is Critical

The difference between “frozen and bad” and “frozen and premium” is often freezing speed and temperature control.

5.1 Fast vs Slow Freezing

Slow freezing → large ice crystals → damage to dough structure, cell membranes, and texture.
Blast freezing / IQF-like methods → small ice crystals → minimal structural damage.

In the Frozen Pizza Array System:

Pizzas are exposed to very cold air (e.g., −30 °C to −40 °C) with strong airflow.
Core temperature reaches below −18 °C rapidly.
Ice crystals remain small, preserving:
- Gluten network
- Gas cells inside the dough
- Chewiness and crust behavior during baking

5.2 Target Temperatures and Stability

Technical targets (example values):

Core product temp after freezing: ≤ −18 °C
Storage & transport range: ideally between −18 °C and −25 °C
Fluctuation control: keep temperature swings minimal to avoid partial thawing and re-freezing.

With a stable cold chain, the pizza behaves predictably during baking even after weeks or months.

6. Pizza Arrays on Carts – Mechanical & Thermal Design

The array structure is not just a logistics trick; it affects freezing and quality.

Key design elements:

Tray spacing: Enough space for cold air to circulate around each pizza.
Tray material: Good thermal conduction to help rapid, uniform freezing.
Arrangement pattern: Pizzas spaced to avoid sticking, maintain shape.

In the factory:

Carts with loaded trays are rolled into blast freezers.
Uniform cold airflow ensures each pizza reaches the correct temperature.

In the pizzeria:

The same carts can be rolled into walk-in freezers, preserving structure and hygiene and making stock rotation easy (FIFO – first in, first out).

7. Baking Performance – Getting “Fresh” Behavior From a Frozen Base

A premium pizza is judged by:

Crust: open, airy, crisp outside, soft inside
Melt: cheese stretching, bubbling
Balance: sauce, toppings, browning

To achieve this from a frozen base, we:

7.1 Match Dough Profile to Oven Style

Each style (stone deck, conveyor, wood-fired, gas-fired, electric deck) has:

Typical floor temperature
Heat transfer behavior (bottom vs top heat)
Baking time range (e.g., 2–3 minutes vs 6–8 minutes)

The dough formulation and thickness are selected so that:

When baking directly from frozen or semi-frozen, the center reaches safe and ideal temp.
The rim has enough gas expansion for oven spring.
Moisture in the sauce and toppings evaporates correctly.

7.2 Bake Modes: From Frozen vs Thawed

There are two practical modes:

Bake Directly From Frozen
- Strong ovens (especially conveyor or high-heat deck) can handle full-frozen pizzas.
- Parameters adjusted: slightly longer bake time and calibrated temperature.
Short Temper / Partial Thaw
- Pizza is moved from freezer to chilled zone for a short time, then baked.
- This is more forgiving, especially in smaller ovens.

Both modes keep the “freshly baked in front of the customer” experience.

8. Comparing With Existing Big-Chain Practice

Today, many big chains already rely on industrial preparation:

Frozen dough balls shipped to stores.
Pre-made sauces and pre-shredded cheese.
In some cases, par-baked crusts or partially assembled bases.

So the industry has already accepted that:

High-quality pizza can originate in a factory and be finished in a store.

The Frozen Pizza Array System simply extends that logic:

Instead of the store doing the final assembly (sauce + cheese + toppings),
The factory does 100% of assembly, and the store’s only job is baking and optionally customizing.

With proper dough science, freezing technology, and ingredient design, the result can be as good as or better than many current big-chain pizzas, because:

There is less human variability.
Better control over fermentation, topping distribution, and hygiene.
Higher consistency across locations.

9. Why This Can Still Be “Premium Quality” for Pizzerias

“Frozen” and “premium” are not opposites if:

The product is assembled under better conditions than most shops can provide:
- Consistent scales, mixers, proofing rooms.
- Cleanroom-like hygiene and traceability.
Freezing is done professionally (blast freezing, not domestic slow freezing).
Formulations are designed for freezing (dough, sauce, cheese, toppings).
Baking is still done live in the pizzeria in professional ovens.

A premium pizzeria can use this system and still:

Offer high hydration, artisan-style crusts (if designed correctly).
Keep signature toppings added locally.
Focus on service, atmosphere, and brand instead of being a mini factory.

10. Conclusion – Industrial Brain, Pizzeria Heart

The Frozen Pizza Array System does not replace the pizzeria; it changes its role:

The factory becomes the brain and muscle of preparation.
The pizzeria becomes the heart of baking, service, and customer experience.

By combining:

Advanced food engineering,
Proper dough and ingredient design, and
Professional freezing and logistics,

we can deliver fully frozen pizzas that bake and taste like high-quality pizzeria products, not like low-end supermarket boxes.

Factory-assembled. Blast-frozen. Shop-baked.

That is how a fully frozen pizza can still be a true premium pizza for pizzerias.

Scaling with Frozen Pizza Arrays

Growth, Investment, and Infrastructure for a Modern Pizza Network

By Ronen Kolton Yehuda (MKR: Messiah King RKY)

1. Why This Model Is Built for Fast Growth

The Frozen Pizza Array System is not only a production method – it is a scaling model.

In a traditional pizzeria:
- Every new branch needs a full prep kitchen.
- Each location must recruit skilled dough makers and train staff for sauces and toppings.
- Quality depends heavily on local staff and daily conditions.
With factory-made, shop-baked arrays:
- Complex work is centralized in the factory.
- New branches mainly need an oven, freezer capacity, and basic staff training.
- The same pizza can be reproduced in many locations with minimal variation.
This makes it easier to:
- Expand in one city or region.
- Build franchise networks.
- Open ghost kitchens and small-format outlets in malls, gas stations, or delivery hubs.
The system is designed so that growth is more about logistics and equipment than about finding expert pizza makers.

2. Investment Overview – Where the Money Goes

To run this model at scale, there are three main investment zones:
1. Factory and Production Line
2. Cold Chain and Frozen Transportation
3. Pizzeria-Level Equipment and Layout
Each part has clear, predictable needs. That is an advantage for investors and operators: costs can be planned, replicated, and optimized.
3. Factory Investments – Turning One Site into Many Pizzerias

A central factory replaces dozens or hundreds of individual prep kitchens.

Key investment areas:

3.1 Building and Layout
- Production hall with zoning for:
  - Dough mixing and fermentation
  - Dough shaping and base forming
  - Sauce application
  - Cheese and topping application
- Hygienic food-processing design:
  - Easy-to-clean floors and walls
  - Controlled air temperature and humidity
  - Separate zones for raw materials and finished products
3.2 Production Equipment
- Dough mixers and dividers for large-batch processing.
- Proofing and fermentation rooms with controlled temperature and humidity.
- Forming equipment (manual or automated) for shaping dough into consistent bases.
- Sauce and cheese application lines (from semi-automatic stations up to fully automated lines).
- Topping lines for different recipes and product ranges.
Because everything is centralized, you can justify higher-quality machines that pay off across many pizzerias.

3.3 Freezing and Storage

This is core to the model:
- Blast freezers or tunnel freezers to rapidly freeze assembled pizzas on trays.
- Cold storage rooms (−18 °C and below) sized for daily and buffer stock.
- Cart and tray systems:
  - Purpose-designed carts that hold multiple trays of pizzas.
  - Racks compatible with freezers, trucks, and pizzeria storage.
Fast freezing + proper cold storage is what keeps the pizza in premium condition until baking.

3.4 Quality Control & Safety

Factory needs:
- Lab or quality station for:
  - Dough characteristics (hydration, fermentation)
  - Microbiological safety checks
  - Temperature and time tracking
- Traceability systems:
  - Lot codes on trays or cartons
  - Digital tracking of batches and expiry dates
These systems are standard in modern food factories and help support brand reliability and potential export.

4. Cold Chain & Frozen Transportation – Keeping the Array Intact

Once the pizzas are frozen and stacked in arrays, they must stay frozen all the way to the oven.

Investments here include:

4.1 Vehicles
- Refrigerated trucks or vans that can:
  - Maintain constant sub-zero temperatures.
  - Accept roll-in / roll-out carts for fast loading and unloading.
For shorter distances or small accounts, smaller freezer vans or shared logistics partners can be used.

4.2 Distribution Hubs (Optional)

For larger networks:
- Regional frozen warehouses can store carts for multiple cities or districts.
- This reduces travel distance from factory to pizzeria and allows better stock management.
4.3 Monitoring & Control
- Temperature logging devices in trucks and warehouses.
- Procedures to handle temperature deviations.
This maintains product safety and supports premium positioning: “cold chain under control from factory to oven.”

5. Pizzeria-Level Investments – What a Shop Needs

For a pizzeria switching to or starting with the Frozen Pizza Array System, the investments are much simpler and more predictable than building a full dough lab.

Key elements:

5.1 Freezer Capacity

Each location needs:
- A walk-in freezer or large upright freezers capable of holding the required number of carts or trays.
- Space at the back-of-house with:
  - Level floor for rolling carts.
  - Door dimensions matching cart size.
In small locations, trays can be transferred from factory carts to local racks, but the principle is the same: enough frozen storage to cover peak days plus some reserve.

5.2 Defrost / Temper Area (If Used)

If the operation chooses partial thaw before baking:
- A small chill zone or refrigerated cabinet where pizzas can be moved from −18 °C to fridge temperature before baking.
- Clear procedures for:
  - How long a pizza can stay in this zone.
  - FIFO rotation to avoid quality loss.
For some oven types, this step may not be necessary, and pizzas can go directly from frozen to oven.

5.3 Pizza Oven

The main technical “heart” of the shop remains the oven.

Existing models can be:
- Stone or brick deck ovens (gas or electric).
- Conveyor ovens.
- Wood-fired ovens (if the brand concept requires this style).
What matters is:
- The oven is powerful and consistent enough to fully bake a frozen or semi-frozen base.
- Baking parameters (temperature and time) are matched to the specific pizzas and dough formulation.
This is a one-time calibration process and then becomes standard operating procedure.

5.4 Minimal Prep Area

Even without dough preparation, each shop will usually keep:
- A small bench for cutting fresh herbs, vegetables, or regional toppings.
- Space for salads, side dishes, and packing.
Compared to a traditional pizzeria kitchen, this area is smaller, cleaner, and cheaper to operate.

6. Financial Advantages – How the Model Supports Fast Scaling

From an investment and business perspective, the Frozen Pizza Array System introduces several key advantages:

6.1 Centralized Capex, Distributed Low-Capex Shops
- The factory is a major capital investment, but it serves many shops.
- Each pizzeria requires much less investment in equipment and build-out than a full traditional kitchen.
This structure supports:
- Faster payback per branch.
- Easier franchising, since franchisees have a simpler setup.
- Opportunities for financing based on factory capacity and guaranteed shop demand.
6.2 Lower Labor Risk
- Skilled dough makers and sauce specialists are concentrated at the factory.
- Shops can operate with smaller teams and shorter training.
This reduces:
- Exposure to staff turnover.
- Operational disruptions when a key employee leaves.
It also helps maintain quality in markets where experienced pizza staff are hard to find.

6.3 Predictable Cost per Pizza

Because recipes and processes are standardized:
- Raw materials are purchased in bulk at the factory.
- Waste is reduced (less spoiled dough, fewer failed batches).
- The cost of goods per pizza becomes more stable and easier to calculate.
For investors and franchisees, this offers clearer margins and easier pricing strategy.

7. Rollout Strategy – From One City to a Network

A practical growth path can be:
1. Pilot Phase
  - Build or convert one factory line.
  - Supply a small number of test locations (company-owned or partner shops).
  - Fine-tune recipes, freezing profiles, and baking parameters.
2. City / Region Phase
  - Add more pizzerias in the same city or neighboring cities.
  - Use one central factory and direct truck delivery or small regional hubs.
3. National / International Phase
  - Replicate the factory model in new regions or countries when volume justifies it.
  - Export frozen arrays where regulations allow, especially if shelf-life is sufficient.
Because the core product is frozen, there is flexibility to test new markets, delivery-only operations, and non-standard retail formats (e.g., service stations, food courts) without building full kitchens each time.

8. Summary – A Scalable Infrastructure for Pizza

The Frozen Pizza Array System brings together:
- Industrial-strength production and freezing at the factory.
- Reliable cold-chain logistics that keep pizzas stable and safe.
- Simple, focused shop infrastructure built around freezers, ovens, and service.
For operators, this means:
- Faster opening of new locations.
- Lower dependence on skilled kitchen staff in every branch.
- More consistent quality across the network.
- Clearer investment structure: big centralized factory, smaller and repeatable pizzeria units.
For customers, it still means:
- A hot pizza baked on site.
- The taste and feel of a real pizzeria – just powered by a different workflow behind the scenes.
This is how the Frozen Pizza Array System becomes not only a product concept, but a growth and investment model for the next generation of pizzerias.

Intellectual Property & Collaboration Notice – Frozen Pizza Array System
By Ronen Kolton Yehuda (MKR: Messiah King RKY)
The concept, terminology, and workflow described as the “Frozen Pizza Array System for Pizzerias”, including but not limited to:
- Factory-assembled, fully topped pizzas that are blast-frozen and delivered on organized tray-and-cart arrays to pizzerias for on-site baking.
- The use of standardized frozen pizza arrays as the core supply model for multi-branch pizzeria networks, ghost kitchens, and franchise systems.
- The specific combination of factory processes, cold-chain logistics, and simplified shop-level infrastructure described in the related articles and documents.
are part of an original system developed and documented by Ronen Kolton Yehuda (MKR: Messiah King RKY) (the “Owner”).
All texts, diagrams, terminology, and process descriptions relating to the Frozen Pizza Array System are protected by copyright and other applicable intellectual property laws. No part of this material may be reproduced, implemented in practice, or used as the basis for a competing system beyond what is permitted by law without the prior written consent of the Owner.
Reservation of Rights
The Owner expressly reserves all rights to:
1. Seek and maintain protection for the underlying concepts and technical implementations through patents, utility models, design registrations, trademarks, and trade secrets, where and when applicable.
2. Develop, license, franchise, or otherwise commercially exploit the Frozen Pizza Array System with selected partners under formal written agreements.
3. Update, extend, or refine the system and its terminology, including new variants of carts, arrays, freezing methods, dough formulations, and shop configurations.
No License Granted
The publication or distribution of any article, presentation, or document describing the Frozen Pizza Array System does not grant any license (express or implied) to use the described methods, workflows, names, or designs for commercial purposes.
Any commercial use of the Frozen Pizza Array System, or any materially similar system based on these descriptions, requires a separate, signed agreement with the Owner.
Collaboration & Commercial Use
Companies, investors, manufacturers, and pizzeria chains who wish to:
- Explore joint development,
- Obtain a license to use the Frozen Pizza Array System, or
- Co-invest in factories, logistics, or shop networks based on this model,
are invited to contact the Owner to negotiate a non-disclosure agreement (NDA) and a formal collaboration or licensing contract.
Until such an agreement is signed, any technical or business information shared by the Owner shall be treated as confidential and shall not be used to design, operate, or market competing solutions.
Disclaimer
This notice is provided for informational purposes only and does not constitute legal advice. The Owner encourages any interested party to seek independent legal counsel regarding intellectual property, licensing, and collaboration structures in their own jurisdiction.
AI Assistance Note

This Intellectual Property & Collaboration Notice was drafted, checked for consistency, and formatted with the assistance of ChatGPT (GPT-5.1 Thinking). This assistance does not constitute legal approval or a legal opinion; it remains the responsibility of the Owner and any partners to obtain professional legal advice before relying on this text.