Method for preparing a pizza product

A method for preparing a pizza product in a microwave, the pizza product formed by two dough parts, Dough A and Dough B, which are provided separately, the method comprising:

• providing a pre-baked dough referred to as Dough A with crunchy properties;
• providing a spongy dough, referred to as Dough B;
• heating in the microwave the crunchy dough (Dough A) under low humidity conditions to maintain its crunchy properties, wherein low humidity conditions are defined as those in a dry environment of a conventional microwave oven;
• placing a moisture-rich product onto the spongy dough (Dough B), which generates moisture as it is heated creating a high humidity, and wherein the moisture rich product is selected from the group consisting of tomato gel, tomato paste, fresh tomatoes, and scalded tomatoes;
• adding additional ingredients including cheese and toppings over the moisture-rich product;
• placing the spongy dough (Dough B), along with the moisture-rich product and additional ingredients in a container that is able to maintain the high humidity levels when it is heated in a microwave;
• heating the container containing the spongy dough, along with the moisture-rich product and additional ingredients wherein moisture from the moisture rich product is captured by the spongy dough (Dough B);
• placing the heated spongy dough (Dough B) along with the moisture-rich product and additional ingredients on top of the heated and crunchy dough (Dough A), generating a final pizza product that maintains crunchy and moisture properties;
• and
• wherein the crunchy dough (Dough A) and the container containing the spongy dough (Dough B), along with the moisture rich product and additional ingredients are heated simultaneously in the microwave oven and the heating process for both dough parts (Dough A and Dough B) is performed under different humidity conditions.