A method for processing a dough product comprising the steps of: a. providing a packaging having a base portion (120, 220, 320) and a top portion (110, 210, 310), said base portion (120, 220, 320) formed of a bakeable material, said base portion is a cryogenic plastic material, said base portion (120, 220, 320) has a thickness that is no more than about 76.3 μm (3 mils), said base portion (120, 220, 320) including at least one cavity section (122, 222, 312) designed to at least partially receive said dough product, said base portion (120, 220, 320) formed of a plastic material having a composition, a thickness and molded by controlled parameters such that said base portion (120, 220, 320) maintains a memory after being formed and is designed to revert partially or fully back to its original shape during the baking of said dough product in said base portion (120, 220, 320), said base portion (120, 220, 320) having an original shape of a flat sheet-like shape prior to said molding process; said top portion (110, 210, 310) releasably connected to said base portion (120, 220, 320), said top portion (110, 210, 310) formed of a bakeable material, said top portion (110, 210, 310) partially or fully sealed to said base portion (120, 220, 320) by an adhesive (130, 230, 330) or melted bond, a thickness of said top portion (110, 210, 310) is the same or less than a thickness of said base portion (120, 220, 320), said base portion (120, 220, 320) and said top portion (110, 210, 310) are optionally formed of a transparent or semi-transparent material; said dough product position in said cavity (122, 222, 312) of said base portion (120, 220, 320); said top portion (110, 210, 310) connected to said base portion (120, 220, 320) to entrap said dough product between said cavity (122, 222, 312) of said base portion (120, 220, 320) and said top portion (110, 210, 310); and, b. baking said dough product while in said cavity (122, 222, 312) of said base portion (120, 220, 320), said base portion (120, 220, 320) reverting partially or fully back to said original shape during said baking of said dough product while said dough product is on said base portion (120, 220, 320), said cavity (122, 222, 312) substantially eliminated during said step of baking. a. providing a packaging having a base portion (120, 220, 320) and a top portion (110, 210, 310), said base portion (120, 220, 320) formed of a bakeable material, said base portion is a cryogenic plastic material, said base portion (120, 220, 320) has a thickness that is no more than about 76.3 μm (3 mils), said base portion (120, 220, 320) including at least one cavity section (122, 222, 312) designed to at least partially receive said dough product, said base portion (120, 220, 320) formed of a plastic material having a composition, a thickness and molded by controlled parameters such that said base portion (120, 220, 320) maintains a memory after being formed and is designed to revert partially or fully back to its original shape during the baking of said dough product in said base portion (120, 220, 320), said base portion (120, 220, 320) having an original shape of a flat sheet-like shape prior to said molding process; said top portion (110, 210, 310) releasably connected to said base portion (120, 220, 320), said top portion (110, 210, 310) formed of a bakeable material, said top portion (110, 210, 310) partially or fully sealed to said base portion (120, 220, 320) by an adhesive (130, 230, 330) or melted bond, a thickness of said top portion (110, 210, 310) is the same or less than a thickness of said base portion (120, 220, 320), said base portion (120, 220, 320) and said top portion (110, 210, 310) are optionally formed of a transparent or semi-transparent material; said dough product position in said cavity (122, 222, 312) of said base portion (120, 220, 320); said top portion (110, 210, 310) connected to said base portion (120, 220, 320) to entrap said dough product between said cavity (122, 222, 312) of said base portion (120, 220, 320) and said top portion (110, 210, 310); and, b. baking said dough product while in said cavity (122, 222, 312) of said base portion (120, 220, 320), said base portion (120, 220, 320) reverting partially or fully back to said original shape during said baking of said dough product while said dough product is on said base portion (120, 220, 320), said cavity (122, 222, 312) substantially eliminated during said step of baking.