A method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, comprising the following operating steps: a first step, in which flour, water, yeast, salt and oil are mixed in proportions suitable to provide a mixture; a second step, in which the dough obtained from the first step is divided into portions of preset weight which are placed in a proving room; characterized in that it consists of: extracting said portions of a preset weight from said proving room; pressing and/or rolling said portions so as to form thin and flat sheets; stacking a certain preset number of sheets with the interposition, between one and the other, of oil or fats or optionally flavouring agents or food products, oil or fats being applied to a central surface of the sheets while their application is avoided on the perimeter surface thereof; perimetrally sealing said stacked sheets by crushing them to form a rim adapted to hold them together in the subsequent operating steps and also in the final product obtained; then placing said stacked and sealed sheets back to rise in a fermentation and proving room; cooking with saturated steam said stacked, sealed, fermented and risen sheets at a temperature comprised between 100°C and 110°C for a time comprised between 20 and 30 minutes; checking the gelatinization of the starches of said stacked sheets during said cooking and cooling said sheets obtaining the controlled crystallization or retrogradation of said gelatinised starches, so as to create an outer surface that is crispier than the inner part of the dough blank; final cooking by saturated steam at a temperature comprised between 100°C and 110°C for a period comprised between 20 and 30 minutes, or by grilling, or by frying or by baking. a first step, in which flour, water, yeast, salt and oil are mixed in proportions suitable to provide a mixture; a second step, in which the dough obtained from the first step is divided into portions of preset weight which are placed in a proving room; characterized in that it consists of: extracting said portions of a preset weight from said proving room; pressing and/or rolling said portions so as to form thin and flat sheets; stacking a certain preset number of sheets with the interposition, between one and the other, of oil or fats or optionally flavouring agents or food products, oil or fats being applied to a central surface of the sheets while their application is avoided on the perimeter surface thereof; perimetrally sealing said stacked sheets by crushing them to form a rim adapted to hold them together in the subsequent operating steps and also in the final product obtained; then placing said stacked and sealed sheets back to rise in a fermentation and proving room; cooking with saturated steam said stacked, sealed, fermented and risen sheets at a temperature comprised between 100°C and 110°C for a time comprised between 20 and 30 minutes; checking the gelatinization of the starches of said stacked sheets during said cooking and cooling said sheets obtaining the controlled crystallization or retrogradation of said gelatinised starches, so as to create an outer surface that is crispier than the inner part of the dough blank; final cooking by saturated steam at a temperature comprised between 100°C and 110°C for a period comprised between 20 and 30 minutes, or by grilling, or by frying or by baking. extracting said portions of a preset weight from said proving room; pressing and/or rolling said portions so as to form thin and flat sheets; stacking a certain preset number of sheets with the interposition, between one and the other, of oil or fats or optionally flavouring agents or food products, oil or fats being applied to a central surface of the sheets while their application is avoided on the perimeter surface thereof; perimetrally sealing said stacked sheets by crushing them to form a rim adapted to hold them together in the subsequent operating steps and also in the final product obtained; then placing said stacked and sealed sheets back to rise in a fermentation and proving room; cooking with saturated steam said stacked, sealed, fermented and risen sheets at a temperature comprised between 100°C and 110°C for a time comprised between 20 and 30 minutes; checking the gelatinization of the starches of said stacked sheets during said cooking and cooling said sheets obtaining the controlled crystallization or retrogradation of said gelatinised starches, so as to create an outer surface that is crispier than the inner part of the dough blank; final cooking by saturated steam at a temperature comprised between 100°C and 110°C for a period comprised between 20 and 30 minutes, or by grilling, or by frying or by baking.