Frozen Pizza

The commercial production of frozen bakery products mainly began during the 1950s, started to gain popularity ever since. Despite additional costs for freezing, transportation and frozen storage; the use of frozen dough can be attractive, especially when producing freshly baked products of high add-values at relatively expensive locations such as big metropolitan areas. Use of frozen dough permits large scale centralized dough production, distribution and storage of dough in the frozen form and relatively small-scale point-of-scale baking.

Frozen dough should have 16 weeks shelf-life if the dough has not been temperature abused during transportation and storage. As various specialty food products such as frozen pizzas have been developed and become widely popular in the World today.

Frozen pizza popularity has increased even further, so that at the present time frozen pizzas and like products are very important commercially.

A curious fact about pizza is that for all the simplicity of its ingredients, it can be rather difficult to make at home. Frozen pizza, however, is not dissimilar in taste and texture from pizzas found in restaurants. This is why frozen pizza easily becomes popular among consumers.

Melted cheese is often considered to be one of the few foods that children will eat willingly. A family could enjoy a pizza sitting in front of the television or pick it up on the way home from an after-school event that ran into the dinner hour. Convenience became an important value for family life and pizza fit neatly into this life style.

As part of this shifting cultural landscape, pizza also became the food of choice for teenagers, who consumed it in large groups on weekend nights out.