Production of Pizza Dough Bases

Wheat flour Water Fresh yeast Shortening Salt 

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 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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