Abstract: A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. The sectioned dough is then recombined and mixed and cut at least two additional times. After the dough as has been mixed and cut a plurality of times, it is allowed to rest for at least twenty minutes, during which time, the pizza dough partially rises. The partially risen pizza dough is then divided into portions, and precooked to a point at which the dough is not completely cooked, cooled, and packaged for storage in either the refrigerator, or by freezing.