JP2004267146A - How to make pizza crust - Google Patents

Abstract

The present invention provides a method of producing a pizza crust having a crisp, crispy texture without the periphery of the pizza crust being hardened even when rebaked in an oven or the like after refrigeration or freezing.
When a pizza dough is placed on a baking net having an outer frame and a net-like portion stretched inside thereof and is fired in a jet injection heating oven, the outer frame portion of the baking net of the pizza dough is provided. And the area of the portion placed on the mesh portion is 30% or more of the area of the whole pizza dough. The firing is preferably performed at 180 to 270 ° C for 1 to 5 minutes. Preferably, the pizza dough has a thickness of 1 to 10 mm. Furthermore, it is preferable to refrigerate or freeze the pizza dough after baking.
[Selection diagram] None

Description

【００４５】
これらのピザクラストに、ピザソースとチーズをトッピングして、オーブンで２３０℃、６分３０秒焼成してピザを作った。そして、再焼成直後のもの、再焼成後室温にて２時間放置したものを用いて、２０名のパネラーにより、ピザクラストの周縁部（ピザソースや具材等がトッピングされていない部分）の食感について官能評価を行った。なお、官能評価は、４点：歯切れがよく、クリスピーな食感、３点：やや歯切れがよく、ややクリスピーな食感、２点：やや固く、やや「ひき」がある食感、１点：固く、「ひき」がある食感、という基準で行い、その平均点を求めた。その結果を表２に示す。
【００４６】
【表２】

【００４７】
表２から、実施例のピザクラストは、比較例のピザクラストに比べて、再焼成後のピザクラスト周縁部の食感は、歯切れがよく、クリスピーであることが分かる。また、再焼成後室温に放置した場合でも、その良好な食感が維持されていることが分かる。
【００４８】
【発明の効果】
以上説明したように、本発明の製造方法によれば、外枠とその内側に張られた網状部分とを有する焼成用網にピザ生地を載せてジェット噴射式加熱オーブンで焼成する際に、前記ピザ生地の前記焼成網の前記外枠部分に載った部分の幅を１５〜４０ｍｍとし、かつ、前記網状部分に載った部分の面積が前記ピザ生地全体の面積の３０％以上になるようにすることにより、ピザ生地の中央部に比べて周縁部にかかる熱を低減しながら焼成することができる。その結果、得られたピザクラストにピザソースや具材をトッピングして再焼成した際に、ピザソースや具材がトッピングされていない周縁部に過度の熱がかかるのを防止することができ、周縁部がガリガリとした硬い歯切れの悪い食感となることなく、歯切れのよい、クリスピーな食感とすることができる。
【図面の簡単な説明】
【図１】本発明で用いられる焼成用網の一例を示す図である。
【図２】本発明で用いられる焼成用網の別の一例を示す図である。
【図３】ジェット噴射式オーブンの概略構成を示す説明図である。
【図４】ジェット噴射式オーブンによる焼成の原理を示す模式図である。
【図５】本発明で用いられる焼成用網の上にピザ生地を載せて、ジェット噴射式オーブンで焼成した際の状態を示す模式図である。
【図６】麺ミキサーの概略構成を示す説明図である。
【符号の説明】
１、４．焼成用網
２、５．外枠
３、６．網状部分
１０．ジェット噴射式オーブン
１１．オーブン本体
１２．コンベア
１３．制御盤
１４、１５．熱風吹き出し部
３０．麺ミキサー
３１．制御盤
３２、３３．操作パネル
３４．ミキサドラム
３５．撹拌棒
３６．回転軸
３７．撹拌手段[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a pizza crust in which the periphery of the pizza crust does not become hard even if the pizza crust is reheated in an oven or the like after freezing or freezing.
[0002]
[Prior art]
Generally, a pizza is prepared by adding water to a raw material containing flour, salt, yeast, and oils and fats as necessary to prepare dough, fermenting the dough, degassing, and forming a pizza crust in a predetermined shape. It is made by placing pizza sauce and ingredients on top and baking.
[0003]
However, since it is troublesome to make such a pizza from the beginning in a general household or at a store, it is baked or semi-baked so that it can be easily made just by heating it in a microwave oven or oven. A chilled or frozen product obtained by topping a pizza crust with a pizza sauce or ingredients is commercially available. In addition, a product in which only a baked or semi-baked pizza crust is refrigerated or frozen is also commercially available so that a pizza can be prepared by topping a favorite pizza sauce or ingredients and baking in an oven or the like.
[0004]
By the way, the taste of pizza is greatly affected not only by the flavor and texture of the pizza sauce and ingredients and the like, but also by the pizza crust itself. Generally, pizza crust has a crisp texture and a crispy texture.
[0005]
Until now, various techniques have been proposed to improve the texture of the pizza crust. Among them, as a technique relating to a baking net used when baking the pizza crust, for example, Patent Literature 1 below discloses a pizza dough. In a pizza grill net in which the periphery of a circular mesh plate with a net pattern is covered with an edge member, the edge member is formed into an endless annular shape and is squeezed into a U-shaped cross section with respect to the periphery of the mesh plate. A grill for pizza, characterized by continuously sandwiching the entire periphery of the peripheral portion, is disclosed.
[0006]
Also, in Patent Document 2 below, a heat-resistant pipe is provided below the fire-resistant net, a heat-resistant slide arm is passed through the pipe, and the portion of the arm that has passed is bent downward, and the width is freely adjusted by a slide function. An enabled grill grill is disclosed. According to this grill net for pizza, the bottom side of the pizza dough is exposed through the net, so that baking allows the moisture to evaporate sufficiently from the dough and passes the heat, so that a crispy texture can be obtained. (Paragraph number 0006).
[0007]
[Patent Document 1]
JP-A-9-108121 [Patent Document 2]
JP-A-11-216068
[Problems to be solved by the invention]
Normally, pizza is baked without any toppings on the periphery of the pizza crust to prevent spilling of pizza sauce and ingredients. Therefore, when a refrigerated or frozen pizza crust is manufactured using a conventional grill, there are the following problems.
[0009]
That is, a pizza crust for refrigeration or freezing is obtained by baking or semi-baking raw pizza dough and then refrigerated or frozen, and rebaked in an oven or the like at the time of eating. Excessive heat will be applied to the periphery of the pizza crust, which is not topped, ie, to the edge, compared to the top. As a result, the peripheral part had a hard and crisp texture compared to the central part.
[0010]
Therefore, an object of the present invention is to provide a method for producing a pizza crust having a crispy, crispy texture without the periphery of the pizza crust being hardened even when rebaked in an oven or the like after refrigeration or freezing. It is in.
[0011]
[Means for Solving the Problems]
In order to achieve the above object, a method for producing a pizza crust according to the present invention provides a pizza crust in which a pizza dough is placed on a baking net having an outer frame and a net-like portion stretched inside thereof, and the pizza crust is baked in a jet injection heating oven. The width of the portion of the pizza dough placed on the outer frame portion of the baking net is 15 to 40 mm, and the area of the portion placed on the net portion is 30% of the area of the entire pizza dough. It is characterized by the above.
[0012]
According to the production method of the present invention, when the pizza dough is placed on a firing net having an outer frame and a net-like portion stretched inside thereof and fired in a jet injection heating oven, the fired net of the pizza dough The width of the portion placed on the outer frame portion is set to 15 to 40 mm, and the area of the portion placed on the net portion is set to be 30% or more of the area of the whole pizza dough. The central part is heated by hot air from above and below, and the peripheral part can be shielded from below by the outer frame of the baking mesh, so firing while reducing the heat applied to the peripheral part compared to the central part of the pizza dough can do. As a result, when the pizza sauce and ingredients are topped on the obtained pizza crust and rebaked in an oven or the like, it is possible to prevent excessive heat from being applied to the periphery where the pizza sauce or ingredients are not topped. Therefore, it is possible to obtain a crisp and crispy texture without having a hard and crisp texture with a ragged peripheral portion.
[0013]
In the production method of the present invention, it is preferable to bake at 180 to 270 ° C for 1 to 5 minutes. According to this, it is possible to obtain a semi-baked pizza crust in which the central portion of the pizza dough is lit to some extent and the peripheral portion is lightly lit.
[0014]
Preferably, the pizza dough has a thickness of 1 to 10 mm. According to this, it is possible to obtain a pizza crust which has a good crispy texture and a crispy texture with good fire during firing.
[0015]
Furthermore, it is preferable to refrigerate or freeze the pizza dough after baking. According to this, a pizza crust excellent in storage and distribution can be provided.
[0016]
Further, as the pizza dough, 30 to 60 parts by weight of water is added to 100 parts by weight of the flour to a raw material containing at least flour, salt and yeast, and the mixture is mixed with a noodle mixer to prepare a dough-like dough. After dough is fermented, it is preferable to use a dough that is rolled into a sheet and formed into a predetermined shape. According to this, by mixing the ingredients using a noodle mixer, it is possible to perform uniform hydration in a short time while suppressing the formation of gluten, and easily produce a tattered dough containing a lot of air inside. Can be prepared. After dough is fermented, rolled, formed and baked, a crisp pizza crust with a crispy texture can be obtained.
[0017]
The noodle mixer in the present invention is a mixer having a stirring means in which stirring rods extending radially around a rotation axis are attached at predetermined intervals in an axial direction, and mixing is performed by rotating the stirring means. Means Incidentally, in the preparation of dough for a conventional pizza crust, a mixer for forming gluten while hitting the dough to the inner wall of the mixer by a stirring means, a so-called bread mixer, is used. However, when a bread mixer is used, uniform hydration cannot be performed in a short time, and it is necessary to take a long time to make the hydration uniform, so that gluten formation is promoted. Would.
[0018]
Further, in the present invention, the tattered dough means a dough in which, after mixing, the dough is not one lump but exists in a large number of large and small non-uniform clumps.
[0019]
BEST MODE FOR CARRYING OUT THE INVENTION
First, the firing net used in the present invention will be described with reference to the drawings. FIG. 1 shows an example of a firing net used in the present invention. The baking net 1 is a net used for baking circular pizza dough, and has a circular outer frame 2 and a net-like portion 3 stretched inside.
[0020]
The size of the outer frame 2, that is, the diameter L is appropriately set in accordance with the diameter of the pizza dough to be placed thereon, and is usually substantially the same as the diameter of the pizza dough to be placed thereon, or slightly larger than the diameter of the pizza dough ( 0-5 mm). The width (W1) of the outer frame 2, the area of the mesh portion 3, and the size of the pizza dough are determined by the pizza dough placed on the outer frame 2 when the pizza dough is placed on the baking net. Is set to be 15 to 40 mm, and the area of the portion placed on the mesh portion 3 is 30% or more of the area of the whole pizza dough. In the present invention, it is preferable that the width of the pizza dough placed on the portion of the outer frame 2 is set to be 20 to 35 mm, and the area of the portion placed on the mesh portion 3 is the entire pizza dough. Is preferably set to be 50% or more of the area of. If the width of the pizza dough placed on the portion of the outer frame 2 is less than 15 mm, the peripheral portion is also sufficiently baked during the first baking (primary baking), and when rebaking (secondary baking), Excessive heat is applied to the periphery, resulting in a hard, crisp texture. On the other hand, if the width of the pizza dough placed on the outer frame 2 is more than 40 mm, or if the area of the portion placed on the mesh portion 3 is less than 30% of the area of the whole pizza dough, Is insufficiently fired at the central portion, and lacks in crispy.
[0021]
FIG. 2 shows another example of a firing net used in the present invention. The baking net 4 is used when baking a square (rectangular) pizza dough, and has a square outer frame 5 and a net-like portion 6 stretched inside the frame.
[0022]
Then, the size (short side and long side) of the outer frame 5 is set to be substantially the same as or slightly larger than the size of the pizza dough to be placed thereon, as in the above case. Also, the width (W2) of the outer frame 5, the area of the net-like portion 6, and the size of the pizza dough are the same as in the above case. The width of the placed pizza dough is 15 to 40 mm (preferably 20 to 35 mm), and the area of the portion placed on the mesh portion 6 is 30% or more (preferably 50% or more) of the entire area of the pizza dough. Is set to be
[0023]
The shape of the baking net used in the present invention can be appropriately set according to the shape of the pizza dough to be placed thereon, and in addition to the above, for example, an ellipse, a square, a triangle, a hexagon, or the like. Good. Also, the size of the mesh of the mesh portions 3 and 6 is not particularly limited, but usually, the minimum inner diameter of one opening is preferably 2 to 20 mm, more preferably 2 to 10 mm, and the mesh portion (outer frame) It is preferable that the aperture ratio of portions other than (2, 5) is about 30 to 80%.
[0024]
In addition, the material of the outer frame and the net-like portion constituting the firing net may be a material having heat resistance such as stainless steel and aluminum.
[0025]
Hereinafter, the present invention will be described in more detail.
The raw material of the dough used in the present invention can be used without any particular limitation as long as it is a raw material used for ordinary pizza dough, for example, flour, salt, yeast, shortening, skim milk powder, sugar, yeast food, emulsifier Etc. can be used. In the present invention, a raw material containing at least wheat flour, salt and yeast is used, and preferably a raw material containing shortening and skim milk powder is used. For example, by using shortening, the extensibility of the dough is improved, and the crispness of the texture can be improved. In addition, the use of skim milk powder can improve the color and flavor of the pizza crust. The mixing ratio of the above components in the raw material is preferably 0.3 to 2.5 parts by mass of salt and 0.3 to 6 parts by mass of yeast with respect to 100 parts by mass of flour. Moreover, when shortening or skim milk powder is used, 1-15 mass parts of shortening and 0.5-5 mass parts of skim milk powder are preferable with respect to 100 mass parts of flour.
[0026]
Then, according to a conventional method, an appropriate amount of water is added to the raw materials, and a dough is prepared using a bread mixer or a noodle mixer. In the present invention, it is preferable to add 30 to 60 parts by mass (more preferably 35 to 45 parts by mass) of water to 100 parts by mass of flour and mix with a noodle mixer to prepare a tattered dough. If the amount of water added to the flour is too small, it is difficult to perform uniform hydration, and if it is too large, gluten is likely to be formed, and it is difficult to obtain a crisp crispy texture.
[0027]
Further, in the present invention, the noodle mixer used when mixing the raw materials, as described above, has a stirring means in which a stirring rod radially extending around the rotation axis is attached at a predetermined interval in the axial direction, This type of mixer means a type of mixing by rotating the stirring means, and such a mixer is suitably used particularly when preparing noodle dough.
[0028]
FIG. 6 shows a schematic configuration diagram of the noodle mixer. The noodle mixer 30 includes a control panel 31, operation panels 32 and 33, and a mixer drum. The mixer drum 34 has stirring means 37 in which stirring rods 35 extending radially around a rotating shaft 36 are attached at predetermined intervals in the axial direction, and the rotating shaft 36 is rotated by a motor (not shown). Thus, the stirring rod 35 stirs and mixes the raw materials so as to cut them. By using such a noodle mixer, the formation of gluten can be suppressed as compared with a bread mixer, and a rag-shaped dough containing a lot of air can be obtained.
[0029]
In the present invention, the mixing by the noodle mixer may be performed until the dough becomes ragged, but usually, the rotation speed of the noodle mixer is 30 to 120 rpm, and the mixing is performed for 30 seconds to 8 minutes after adding water. It is preferable to prepare the dough. More preferably, the dough is prepared by mixing the noodle mixer at a rotation speed of 60 to 90 rpm and mixing for 1 to 5 minutes. If the number of revolutions and the mixing time of the mixer are out of the above ranges, the hydration may be uneven or gluten may be formed more than necessary, and the texture of the pizza crust may be like bread.
[0030]
The dough prepared as described above is usually fermented at 20 to 30 ° C. for 30 minutes to 48 hours, and then rolled into a sheet and formed into a predetermined shape. In this step, the fermented dough is rolled and formed as it is, preferably after being folded into a plurality of layers. By folding over a plurality of layers, the inner layer has a cracker-like layer structure when fired, and can have a more crisp and crispy texture. When the dough is folded into a plurality of layers, roll-in fat or the like can be used.However, in the case of dough prepared using a noodle mixer, the dough contains a large amount of air, so Even without using fats and oils, the inner layer has a cracker-like layer structure when baked, and can have a crisp, crispy texture. In addition, a good texture can be maintained even after a lapse of time after the refiring. When the dough is folded, the number of layers is usually preferably 2 to 36, more preferably 4 to 24.
[0031]
Further, the thickness of the final sheet-shaped dough formed by rolling the fermented dough and folding as necessary is preferably 1 to 10 mm, more preferably 1.5 to 6 mm. . If the thickness of the dough is too thin, the dough is torn or cut easily, resulting in poor workability. If the thickness is too thick, the fire during baking becomes poor, and it becomes difficult to obtain a crispy crispy texture. The sheet-shaped dough may be cut and formed into a desired shape such as a circle or a square, for example.
[0032]
The formed dough is placed on a firing net as described above and fired in a jet injection heating oven. The firing conditions can be appropriately set, but firing at 180 to 270 ° C for 1 to 5 minutes is preferable, and firing at 200 to 250 ° C for 1 to 3 minutes is more preferable. By baking under such conditions, it is possible to obtain a semi-baked pizza crust in which the center portion of the pizza dough is baked to some extent and the peripheral portion is baked lightly. In the present invention, semi-baked means so-called perbaking, which means a state in which the surface of the fabric is lightly baked or not. Therefore, the semi-baked dough is eaten after baking again.
[0033]
In the present invention, the jet-type heating oven refers to an oven in which hot air is blown directly above and below food by a forced fan to heat the food, and is generally called a jet oven.
[0034]
FIG. 3 shows a schematic configuration diagram of a jet injection oven. The jet injection heating oven 10 includes an oven main body 11 and a control panel 13, and a conveyor 12 for transferring pizza dough and the like is installed in the oven main body 11. In addition, hot air blowing portions 14 and 15 having a plurality of heated compressed air outlets are formed above and below the inside of the oven body 11 so as to sandwich the conveyor 12. Then, as shown in FIG. 4, hot air is blown toward the upper surface or the lower surface of the conveyor 12 from the hot air blowing portions 14 and 15 so that the pizza dough 21 on the conveyor 12 can be heated from above and below. Has become.
[0035]
In the present invention, as shown in FIG. 5, the pizza dough is placed on the specific baking net 1 as described above, and is baked in a jet injection heating oven, so that the central portion of the pizza dough is hot air from above and below. However, the peripheral portion can block the hot air injected from below by the outer frame 2 of the firing net. As a result, the pizza dough can be baked more efficiently while reducing the heating at the peripheral portion as compared with the central portion.
[0036]
In the present invention, the baked dough is preferably refrigerated or frozen. Thereby, storage and distribution can be improved. For example, in the case of freezing, it is usually preferable to rapidly freeze at a temperature of -20 ° C or lower, and in the case of eating, it is only necessary to top it with pizza sauce and ingredients and re-fire in an oven or the like. Also, in the case of refrigeration, pizza sauce or ingredients may be topped as it is and rebaked in an oven or the like.
[0037]
In the pizza crust obtained by the production method of the present invention, since the heating at the periphery of the pizza crust is reduced during the first baking (primary baking), the pizza crust is topped with a pizza sauce and ingredients and rebaked (secondary baking). ), Excessive heat is not applied to the periphery of the pizza crust, that is, the portion where the pizza sauce and ingredients are not topped. As a result, it is possible to prevent the peripheral portion from having a hard and crisp texture with a crisp texture, and to achieve a crisp and crispy texture.
[0038]
【Example】
Hereinafter, the present invention will be described specifically with reference to examples.
[0039]
Examples 1 and 2, Comparative Examples 1 and 2
According to the composition shown in Table 1, pizza dough was prepared by the straight method. That is, the raw materials were mixed using a noodle mixer (trade name “VM-50”, manufactured by Tom Co., Ltd.) (rotation speed: 80 rpm, 2 minutes after adding water) to prepare a tattered dough. After the dough was fermented (28 ° C., 60 minutes), it was folded into four layers, rolled to a thickness of 3.5 mm, and cut into a circle having a diameter of 250 mm. Next, as shown in the following (1) to (4), the cut pizza dough is placed on a baking net having a circular outer frame and a net-like portion stretched inside thereof, and a jet oven (trade name “ FGJO50NL (manufactured by Fuji Mac Co., Ltd.) at 210 ° C. for 1 minute and 30 seconds (semi-baked), then rapidly frozen at −25 ° C., and then stored frozen at −18 ° C. for 10 days.
[0040]
{Circle around (1)} The width of the pizza dough placed on the outer frame portion of the baking net: 20 mm, the area of the portion placed on the net portion relative to the entire area of the pizza dough: 71% (Example 1).
[0041]
{Circle around (2)} The width of the pizza dough placed on the outer frame portion of the baking net: 35 mm, the area of the portion placed on the net portion with respect to the entire area of the pizza dough: 52% (Example 2).
[0042]
{Circle around (3)} The width of the pizza dough placed on the outer frame portion of the baking net: 0 mm, the area of the portion placed on the net portion relative to the entire area of the pizza dough: 100% (Comparative Example 1).
[0043]
{Circle around (4)} The width of the pizza dough placed on the outer frame portion of the baking net: 10 mm, the area of the portion placed on the net portion relative to the entire area of the pizza dough: 85% (Comparative Example 2)
[0044]
[Table 1]

[0045]
The pizza crust was topped with pizza sauce and cheese, and baked in an oven at 230 ° C. for 6 minutes and 30 seconds to make a pizza. The texture of the periphery of the pizza crust (the part where the pizza sauce, ingredients, etc. are not topped) was evaluated by 20 panelists using the one immediately after re-baking and the one left at room temperature for 2 hours after re-baking. Sensory evaluation was performed. The sensory evaluation was 4 points: crisp, crispy texture, 3 points: slightly crisp, slightly crispy texture, 2 points: slightly hard, slightly textured, and 1 point: The average score was determined based on the criteria of a firm texture with a “sink”. Table 2 shows the results.
[0046]
[Table 2]

[0047]
From Table 2, it can be seen that the pizza crust of the example has a more crispy and crispy texture at the periphery of the pizza crust after rebaking than the pizza crust of the comparative example. In addition, it can be seen that even when left at room temperature after refiring, the good texture is maintained.
[0048]
【The invention's effect】
As described above, according to the manufacturing method of the present invention, when the pizza dough is placed on a firing net having an outer frame and a net-like portion stretched inside thereof and fired in a jet injection heating oven, The width of the portion of the pizza dough placed on the outer frame portion of the baking net is 15 to 40 mm, and the area of the portion of the pizza dough placed on the net portion is 30% or more of the area of the whole pizza dough. Thereby, the pizza dough can be baked while reducing the heat applied to the peripheral portion as compared to the central portion. As a result, when the pizza sauce and ingredients are topped with the obtained pizza crust and rebaked, excessive heat can be prevented from being applied to the periphery where the pizza sauce and ingredients are not topped, and the periphery can be prevented. A crisp and crispy texture can be obtained without giving a rough and hard crisp texture.
[Brief description of the drawings]
FIG. 1 is a diagram showing an example of a firing net used in the present invention.
FIG. 2 is a diagram showing another example of a firing net used in the present invention.
FIG. 3 is an explanatory diagram showing a schematic configuration of a jet injection oven.
FIG. 4 is a schematic view showing the principle of firing by a jet injection oven.
FIG. 5 is a schematic diagram showing a state in which pizza dough is placed on a baking net used in the present invention and is baked in a jet injection oven.
FIG. 6 is an explanatory diagram showing a schematic configuration of a noodle mixer.
[Explanation of symbols]
1,4. Firing net 2, 5, 4. Outer frame 3,6. Reticulated part 10. Jet injection oven 11. Oven body 12. Conveyor 13. Control panels 14, 15. Hot air blowing section 30. Noodle mixer 31. Control panels 32, 33. Operation panel 34. Mixer drum 35. Stirring rod 36. Rotating shaft 37. Stirring means

Claims (5)

In a method for producing a pizza crust, in which a pizza dough is placed on a baking net having an outer frame and a net-like portion stretched inside thereof, and baked in a jet injection heating oven, the outer frame of the baking net of the pizza dough is provided. A method for producing a pizza crust, wherein a width of a portion placed on a portion is 15 to 40 mm, and an area of the portion placed on the net portion is 30% or more of an area of the whole pizza dough. The method for producing pizza crust according to claim 1, wherein the pizza crust is baked at 180 to 270 ° C. for 1 to 5 minutes. The pizza crust production method according to claim 1 or 2, wherein the pizza dough has a thickness of 1 to 10 mm. The method for producing a pizza crust according to any one of claims 1 to 3, wherein the pizza dough is refrigerated or frozen after baking. As the pizza dough, to a raw material containing at least flour, salt and yeast, 30 to 60 parts by weight of water is added to 100 parts by weight of the flour and mixed with a noodle mixer to prepare a tattered dough. The method for producing a pizza crust according to any one of claims 1 to 4, wherein the dough is fermented, then rolled into a sheet and formed into a predetermined shape.

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