Maestro pizza has a problem making good dough for pizza. They faced a huge demand from its customers for a crunchy outside but soft and rubbery pizza on the inside (thick pizza). The height of the dough is created by the interaction between yeast and sugars in the flour to create carbon dioxide. When carbon dioxide softens it, it expands the dough. However, the height of the dough is also due to the gluten elasticity that was developed during the mixing process. However, the recipes differ greatly in both mixing times and the processes needed to activate the yeast. Can you help Maestro pizza define the main ingredients, preparation and cooking procedures that meet customers' requirements, namely thick pizza? To do this, you must do the following in a PowerPoint presentation: Determine the number of factors and levels of each factor, (note that the number of factors must be at least 3 factors for a group of 3 students, and a minimum of 4 for a group of 4 students). Set experimental design, where you have to show the random distribution schedule. Note: If blocking is required or not, justify your answer. Try to collect response data, Enter the data collected in Minitab, Analyze the results, review the project requirements that were submitted earlier. After completing PowerPoint, you need to do

Determine the number of factors and levels of each factor, (note that the number of factors must be at least 3 factors for a group of 3 students, and a minimum of 4 for a group of 4 students). Set experimental design, where you have to show the random distribution schedule. Note: If blocking is required or not, justify your answer. Try to collect response data, Enter the data collected in Minitab, Analyze the results, review the project requirements that were submitted earlier.