Abstract: A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.

Abstract: A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.

Abstract: Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5% to about 2% by weight (as compared to the amount of flour) and an acid ingredient, and from about 3% to about 9% by weight of yeast, where the frozen sheeted dough does not require proofing. Preferably, the dough is shaped into the form of a pizza or breadsticks. The dough may contain additional ingredients. The dough may be topped with one or more toppings. Also provided is a method of making frozen sheeted dough that includes combining the ingredients, and shaping and freezing the dough, where the dough does not require proofing. Further provided are methods of making pizza or breadsticks, which do not require proofing the dough.