 Re: any body know what's in the dough from Pizza Pizza?
Gary,
Can't say for absolute sure, but it should be close to the materials and methods used by most commercial bakeries: bulk bromated/bleached flour specifically milled for the product (I use that term advisedly), about a ton of yeast for a quick bulk rise, additives as necessary for shelf life. Make a lot of it, make it rise quickly, divide and form by machine, flash freeze and ship, either in dough balls or ready made pies. The ingredients, the method and the baking procedure all contribute to the finished thing.
Jim
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