November 15, 2024 - 12:23pm
Two thick Sicilian par baked bases.
Two thick Sicilian bases, before, and after par baking. One for tonights pizza 🍕 party, one for the freezer. These are the 16X16 - 9 slice pizza pies!
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Two thick Sicilian bases, before, and after par baking. One for tonights pizza 🍕 party, one for the freezer. These are the 16X16 - 9 slice pizza pies!
Good idea. I've thought to do this in he past, but was unsure of the optimum time and temperature for a par bake. What do you recommend?
Timing wise these were par baked for 12 minutes at 424°F. What I was looking to achieve was to bring the dough to a point where it was just barley starting to brown. The final topped bake took another 35 minutes.
Parbaking is a great idea! I never thought to freeze the crust.
I had only parbaked (3-3.5min, 480-500F) and flipped small, round doughs before putting on the tomato sauce.
The bubbly dough looks great! I will try it soon. I have a dough going now. :)
It's a good thing for you that Arizona is too much of a hike from Michigan to get a pizza. Otherwise, I'd have been knocking on your front door to mooch a slice.
Paul