Pizza dough for later use and process for preparing same

A pizza dough for later use, 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
• wherein said pizza dough further comprises, in percentage by weight of the finished product:
• fermented flour:
• 0.1-2
• vinegar:
• 0.1-2
• baking powders:
• 0.5-2
• gums:
• 0.1-3
• wherein the baking powders are a mixture of potassium bicarbonate in percentage by weight of the baking powders of 30% to 55% and of glucono-delta-lactone in percentage by weight of the baking powders of 45% to 70% as slow acidifier.