Method for embossing dough resulting in the control of blistering, taste, and texture of fried pizza crusts

A method of embossing dough, to control delamination during frying to improve taste and blister regularity, which comprises forming in a dough sheet, a plurality of elongated compressed zones in a grid-like pattern, wherein about 6 to 12% of the surface area of the dough is formed into the elongated compressed zones and the depth of the elongated compressed zone comprises about 6 to 12% of the original depth, wherein at the point where the grid lines would intersect the dough remains uncompressed, and wherein the elongated compressed zones substantially define a plurality of adjacent, compressed zone-sharing, uncompressed blister-forming zones.