Method of production of frozen pizza, wherein in the first step (i) the dough is prepared, and then (ii) an acidified milk product made from (a) 30 to 80 wt % milk, (b) 5 to 80 wt % cream, (c) 0.5 to 4 wt % starch and (d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria, with the proviso that components (a) to (d) add up to 100 wt %, is applied on the prepared dough, and the acidified milk product is obtainable by Stirring milk, cream and starch in a mixing bowl, the mixture is heated to 50 °C to 95 °C and homogenized under pressure, wherein the homogenization step is a 2-stage homogenization, wherein the first stage is performed at a pressure of 15 to 30 bar and the second stage is performed at 2 to 10 bar, and then heated to 80 °C to 120 °C and held at this temperature for 300 s to 500 seconds, Inoculating the such obtained mixture with lactic acid cultures after cooling to 30 °C to 50 °C and incubating in a suitable temperature range until pH<4.6 is reached, wherein as lactic acid cultures mesophilic and/or thermophilic lactic acid cultures are used and the such obtained acidified milk base mass has no more than 20% total fat content, and then (iii) the dough with the acidified milk product is pre-baked in the baking oven, and then (iv) optionally further ingredients are applied and (v) it is quick-frozen. (i) the dough is prepared, and then (ii) an acidified milk product made from (a) 30 to 80 wt % milk, (b) 5 to 80 wt % cream, (c) 0.5 to 4 wt % starch and (d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria, with the proviso that components (a) to (d) add up to 100 wt %, is applied on the prepared dough, and the acidified milk product is obtainable by Stirring milk, cream and starch in a mixing bowl, the mixture is heated to 50 °C to 95 °C and homogenized under pressure, wherein the homogenization step is a 2-stage homogenization, wherein the first stage is performed at a pressure of 15 to 30 bar and the second stage is performed at 2 to 10 bar, and then heated to 80 °C to 120 °C and held at this temperature for 300 s to 500 seconds, Inoculating the such obtained mixture with lactic acid cultures after cooling to 30 °C to 50 °C and incubating in a suitable temperature range until pH<4.6 is reached, wherein as lactic acid cultures mesophilic and/or thermophilic lactic acid cultures are used and the such obtained acidified milk base mass has no more than 20% total fat content, and then (a) 30 to 80 wt % milk, (b) 5 to 80 wt % cream, (c) 0.5 to 4 wt % starch and (d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria, with the proviso that components (a) to (d) add up to 100 wt %, is applied on the prepared dough, and the acidified milk product is obtainable by Stirring milk, cream and starch in a mixing bowl, the mixture is heated to 50 °C to 95 °C and homogenized under pressure, wherein the homogenization step is a 2-stage homogenization, wherein the first stage is performed at a pressure of 15 to 30 bar and the second stage is performed at 2 to 10 bar, and then heated to 80 °C to 120 °C and held at this temperature for 300 s to 500 seconds, Inoculating the such obtained mixture with lactic acid cultures after cooling to 30 °C to 50 °C and incubating in a suitable temperature range until pH<4.6 is reached, wherein as lactic acid cultures mesophilic and/or thermophilic lactic acid cultures are used and the such obtained acidified milk base mass has no more than 20% total fat content, Stirring milk, cream and starch in a mixing bowl, the mixture is heated to 50 °C to 95 °C and homogenized under pressure, wherein the homogenization step is a 2-stage homogenization, wherein the first stage is performed at a pressure of 15 to 30 bar and the second stage is performed at 2 to 10 bar, and then heated to 80 °C to 120 °C and held at this temperature for 300 s to 500 seconds, Inoculating the such obtained mixture with lactic acid cultures after cooling to 30 °C to 50 °C and incubating in a suitable temperature range until pH<4.6 is reached, wherein as lactic acid cultures mesophilic and/or thermophilic lactic acid cultures are used and the such obtained acidified milk base mass has no more than 20% total fat content, (iii) the dough with the acidified milk product is pre-baked in the baking oven, and then (iv) optionally further ingredients are applied and (v) it is quick-frozen.