| 摘要 |
A pizza dough is prepared by mixing 50 - 70% by weight of wheat flour, 20 to 40% water, 0.5 to 5% shortening, 0.5 to5% yeast and minor amounts of sugar and dough improver. Balls of dough are proofed in a first short stage for from 8 to 12 minutes and then proofed again. A final conditioning of the dough pieces is carried out for a prolonged period of from 35 to 40 minutes. A sauce is prepared by blending and cooking sauce ingredients to form a cooked mixture. An uncooked mixture is then blended with the cooked mixture and the sauce mixture thus formed is held at a temperature of from 75 to 85 C before depositing on a dough base. |
