| 摘要 |
A pizza base comprises a dough body made with yeast and with a minimum fat content of 2%, the body having only a small crumb structure similar to the structure of noodle dough (doughy structure which corresponds to that of a yeast dough that has not risen). For the manufacture of such a base, the dough body is subjected to fermentation for 25 to 35 minutes at a temperature of 30 to 41 DEG C and at a relative air humidity of 65 to 72%. |
