| 摘要 |
A method for making pizzas having a substantially permanent crispness wherein a particular bread crumb material is used to modify the pizza dough so as to accomplish that result, the said crumb material comprising Japanese-style bread crumbs milled to provide a quantity of particle sizes at least small enough to pass through the screen of a U.S. Standard #20 sieve, and the pizza dough being modified by having the said crumb particles included in the dough mass forming the pizza crust. |
