Formula and process for producing frozen sheeted dough

A frozen, non-laminated pizza dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking, said frozen dough formed by the process of:

• (a) mixing flour, a lipid source, chemical leavening agent, yeast, dairy ingredient, emulsifier, dough conditioner and water to form a dough, said dough having a gluten content of 10% to 20% by weight, said emulsifier content is 0.05% to 0.5% by weight of said dough, said dough conditioner constituting 0.2% to 1.6% by weight of said dough, said dough comprising by weight percent flour:
• 100% flour, up to 34% lipid source, and at least 32% water, said lipid source is in the form of an oil, said chemical leavening agent including encapsulated chemical leavening agent, said encapsulated chemical leavening agent coating with a material having a melting temperature that is greater than ambient temperature, said ambient temperature is 70° F. to 80° F., a time of said mixing is at least 4 minutes;
• (b) adding shortening chips to said dough after the step of mixing, wherein the dough further comprises shortening chips, wherein said shortening chips include a fully hydrogenated vegetable oil;
• (c) mixing said shortening chips in said dough for 30 seconds to 3 minutes resulting in the dough comprising shortening chips that are distributed in the dough, not fully disintegrated after said mixing, and have a Mettler Dropping Point of between 130° F. and 170° F., a time period mixing in step (c) less than a time period for mixing in step (a);
• (d) resting said dough for 5 to 50 minutes at 70° F. to 80° F. after said shortening chips have been mixed in said dough to allow said dough to rise by the formation of gas cells in said dough, said dough having a thickness of about 1.9 to 2 inches after said step of resting;
• (e) subjecting said rested dough to a high stress sheeting process to at least partially expel said gas in said gas cells that were formed during said step of resting without destroying all of the gas cells, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%, said dough having a thickness of about 0.21 to 0.25 inches after said high stress sheeting process;
• and,
• (f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough;
• wherein said frozen dough is formulated to cause further gas generation during baking of said frozen dough to cause expansion of said gas cells formed during said step of resting.

A frozen, non-laminated dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking, said frozen dough formed by the process of:

• (a) forming a dough by mixing together flour, yeast, water, lipid source, sweetener, chemical leavening agent, dairy ingredient, and salt, said dough having a gluten content of 10% to 20% by weight, said dough comprising by weight percent flour:
• 100% flour, up to 34% lipid source, and at least 32% water;
• (b) adding shortening chips to said dough, wherein the dough further comprises shortening chips, wherein said shortening chips include a fully hydrogenated vegetable oil;
• (c) mixing said shortening chips in said dough for 30 seconds to 3 minutes resulting in the dough comprising shortening chips that are distributed in the dough, not fully disintegrated after said mixing, have a Mettler Dropping Point of between 130° F. and 170° F., and have a different composition and different properties from said lipid source;
• (d) resting said dough for 5 to 50 minutes at 70° F. to 80° F. after said shortening chips have been mixed in said dough to allow said dough to rise by the formation of gas cells in said dough;
• (e) subjecting said rested dough to a high stress sheeting process to at least partially expel said gas in said gas cells that were formed during said step of resting without destroying all of the gas cells, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%;
• and,
• (f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough;
• wherein said frozen dough is formulated to cause further gas generation during baking of said frozen dough to cause expansion of said gas cells formed during said step of resting.