A process for the production of a packaged ready-to-eat baked pizza, having a base of soft baked dough and a surface topping comprising cheese and a tomato-based sauce, said topping being free of preservatives and said base and said surface topping having a substantially equivalent water activity (Aw), the process comprising the following steps: a) preparing a pizza dough; b) forming said pizza dough into a disk of dough; c) allowing said disk of dough to stand (rise) for a time period of between 25 minutes and 35 minutes, at a temperature of between 20°C and 24°C and in an atmosphere with a relative humidity of between 40% and 60%; d) pressing (punching) said disk of dough, once it has been allowed to rise, by means of a press of circular section, so as to obtain a pressed disk of dough with a circular raised edge; e) depositing onto said disk of dough, inside said raised edge, a topping comprising cheese and a tomato-based sauce, thus obtaining a topped disk; f) allowing said topped disk to rise at a temperature of between 30°C and 38°C, for a time period of between 70 minutes and 90 minutes and in an atmosphere with a relative humidity of between 85% and 95%; g) baking said topped and risen disk in an oven at a temperature between 180 and 220°C, preferably for a time of between 8 minutes and 15 minutes, so as to obtain a baked pizza; h) allowing said baked pizza to cool to room temperature; i) packaging said baked pizza; wherein in said step a) said dough is prepared by mixing the following ingredients, by weight of the total weight of the dough: 50-65% flour, 23-32% water, 7-12% vegetable fats and/or oils and/or fractions thereof, of which preferably 1-3% extra virgin olive oil, 1-4% yeast, preferably brewer's yeast, 0.1-3% salt, 0.2-0.8% apple cider vinegar, and 0-0.1% baking processing aid, wherein in said step e) said cheese has a water activity (Aw) of between 0.94 and 0.98 and said tomato-based sauce has water activity (Aw) of between 0.90 and 0.95, and said tomato-based sauce comprises tomato pulp, tomato concentrate, extra virgin olive oil and cooking salt, wherein said baked pizza can be stored at room temperature within its own sealed package for at least 60 days, and wherein said soft baked dough has a resistance to compression of between 4 and 8 N, preferably of about 6 N, measured with a dynamometer Texture Analyzer SMS. a) preparing a pizza dough; b) forming said pizza dough into a disk of dough; c) allowing said disk of dough to stand (rise) for a time period of between 25 minutes and 35 minutes, at a temperature of between 20°C and 24°C and in an atmosphere with a relative humidity of between 40% and 60%; d) pressing (punching) said disk of dough, once it has been allowed to rise, by means of a press of circular section, so as to obtain a pressed disk of dough with a circular raised edge; e) depositing onto said disk of dough, inside said raised edge, a topping comprising cheese and a tomato-based sauce, thus obtaining a topped disk; f) allowing said topped disk to rise at a temperature of between 30°C and 38°C, for a time period of between 70 minutes and 90 minutes and in an atmosphere with a relative humidity of between 85% and 95%; g) baking said topped and risen disk in an oven at a temperature between 180 and 220°C, preferably for a time of between 8 minutes and 15 minutes, so as to obtain a baked pizza; h) allowing said baked pizza to cool to room temperature; i) packaging said baked pizza; wherein in said step a) said dough is prepared by mixing the following ingredients, by weight of the total weight of the dough: 50-65% flour, 23-32% water, 7-12% vegetable fats and/or oils and/or fractions thereof, of which preferably 1-3% extra virgin olive oil, 1-4% yeast, preferably brewer's yeast, 0.1-3% salt, 0.2-0.8% apple cider vinegar, and 0-0.1% baking processing aid, wherein in said step e) said cheese has a water activity (Aw) of between 0.94 and 0.98 and said tomato-based sauce has water activity (Aw) of between 0.90 and 0.95, and said tomato-based sauce comprises tomato pulp, tomato concentrate, extra virgin olive oil and cooking salt, wherein said baked pizza can be stored at room temperature within its own sealed package for at least 60 days, and wherein said soft baked dough has a resistance to compression of between 4 and 8 N, preferably of about 6 N, measured with a dynamometer Texture Analyzer SMS.