Abstract: The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat surface and the heating plate do not form a cavity or contained area under the press, wherein the flat surface and the heating plate do not have a groove, gutter, indentation or protrusion for forming a rim of the dough upon pressing, and wherein the surface area of the heating plate is smaller than the surface area of the dough after pressing. A further aspect of the invention pertains to the pizza obtained by said method.

Abstract: The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced bread dough product as well as baked dough products prepared by said method.