FORMATION OF CHICAGO STYLE PIZZA CRUST

摘要

A method for producing a laminate baked Chicago-style or thick-crust product comprises formulating dough, mixing the dough, sheeting the dough, providing a fat layer, rolling the dough sheet, cutting the dough roll, proofing, pressing and baking the dough. The product is suitable for topping followed by freezing, packaging, and sale of the pizza to the home consumer market.