A method for preparing a pre-rolled fresh pizza dough, for future use, includes measuring out the ingredients; kneading; extruding the dough; dividing the dough; shaping with or without rounding, and packaging. The kneading step includes an initial phase of folding, or mixing the ingredients; a first phase of high-pressure kneading; a second phase of low-pressure kneading; and a third phase of high-pressure kneading.

A package for food products including a first portion, a second portion, and at least one indicator. The first portion has a first closed end, at least one first side wall surrounding the first closed end, and a first open end opposite the first closed end. The second portion has a second closed end, at least one second side wall surrounding said second closed end, and a second open end opposite the second closed end. The first portion and second portion are movably connected at their respective open ends. The at least one indicator is placed in communication with the package such that when the package is expanded to a desired inner volume the indicator is activated. The closed end of either portion may be opened when a desired inner volume of a food product is reached.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

Anhydrous fat compositions are described that are solid at 20 C. and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions described are suitable for use in making doughs that can be cooked to make baked goods that advantageously maintain an acceptable eating experience over a heated hold time, achieve better eating quality after reheating, and/or exhibit improved flakiness. Also described are methods of making such fat compositions, methods of making doughs containing such fat compositions, packaged and unpackaged doughs containing such fat compositions, methods of making baked goods using the described doughs, and baked goods made using the described doughs.

A process is provided for preparing pizza dough for later use. The process includes the steps of mixing the dry components with the liquid components, kneading, dividing into dough pieces of the desired weight, hardening the dough pieces by cooling, vacuum-packing in oxygen-barrier packaging, and storing at a refrigeration temperature.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.