Abstract: A pizza capable of being baked using micro-wave energy, i.e., in a micro-wave oven, while remaining crisp is prepared from a dough comprising:I. from about 75 percent to about 82 percent by weight flour, preferably a medium to weak strength bleached, low gluten flour;Ii. up to about 5 percent by weight shortening, animal or vegetable shortening; andIii. from about 18 percent to about 25 percent by weight moisture.In preparing the pizza, a dough of the above composition is shaped into the shape of a pizza crust and thereafter dried in a convection or micro-wave oven to a moisture content of from about 3 percent to about 8 percent by weight. After the addition of pizza toppings, i.e., sauce and cheese and any additional ingredients, to the dried crust, the dried crust and pizza toppings can be baked in a micro-wave oven using micro-wave energy, the crust remaining crisp throughout the baking.The pizza can be baked in the micro-wave oven either packaged or unpackaged and can be baked either frozen or unfrozen.