Pizza dough frozen

Generally, all-purpose flours are ideally suited for pizza crusts. Flours for frozen pizza doughs contain more protein and yeast (usually dried yeast), emulsifiers (0.02%-0.3%), and gums to counteract the negative effects of freeze-thaw cycles. 

The impact of HDF as a precursor for improving the roasty notes of baked goods was evaluated using two types of pizzas, frozen and chilled [23]. An aqueous solution of HDT (1.6 mg/mL) obtained by bioconversion was mixed with the classical ingredients of the pizza recipe to reach 5 mg per 50 g of raw dough. Thirty assessors were asked to describe the aroma quality of the freshly prepared samples by smelling the headspace above the sample (Table 5.24). The addition of HDT resulted in an improvement of the roasted, toasted and popcom-like notes as compared to the reference with 99.9% confidence level in triangle tests. 

The newest type of pizza named take and bake has been introduced at the retail level. Like the bake to rise pizza, the take and bake counterpart is made on an unbaked or raw dough that is designed to be baked at home by consumers. The main difference between the two is that the take and bake pizza is sold as freshrefrigerated rather than frozen (Lehmann 2004). 

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