PURPOSE: To obtain the title pizza crust with moderate hardness and favorable eating feel by baking a two-layered structure made up of a pie dough as the upper crust layer and a pizza dough as lower crust layer.
CONSTITUTION: A two-layered structure made up of (A) the upper crust layer consisting of a folded pie dough 1 prepared by kneading, for example, wheat flour, sugar, table salt, fatty oil, yeast, etc., with water followed by thin calendering and then coating the resultant dough with fatty oil followed by folding into a multilayered form and (B) the lower crust layer consisting of a pizza dough 2 prepared by kneading wheat flour, sugar, table salt, fatty oil, yeast etc., with water followed by forming, is baked so as to be ≤28wt% in the moisture content of the entire crust, thus obtaining the objective pizza crust. This pizza crust is such that the moisture content of the ingredients is suppressed to a relatively low level by the pie dough, thus enabling constant hardness to be maintained without causing softening of the lower layer due to the moisture contained.
MORIKAWA YOICHI
TAKADA KIYOKATSU
NOJIRI HIROMICHI
KAWASAKI OSAMU
KATO YUKO
HOKO SUISAN KK