Detroit Style Pizza - Parbake or Not?


Is there anyone here that does not parbake their Detroit's... and how does it go?

Mark S.
posted about 3 years ago

Save 0

I haven't tried, but have had the same question in my mind for some time now. In fact, now that there's a post about this, I will make sure to do it in the next week. I suspect it will be possible to make a killer Detroit Style pizza even without parbaking.

Thumb raji
Raj Irukulla admin
posted about 3 years ago


I’ve parbaked the Detroit once before. I had an errand to run. It turned out very good, but was not as crispy as when its baked during a single 15-20 minute session.

Thumb nd8 6756
Paul S.
posted about 3 years ago


Interesting. So, NOT parbaking is your default method.

Thumb raji
Raj Irukulla admin
posted about 3 years ago

Correct. Tony’s instructions don’t call for parbaking a Detroit style crust. You do it for the Sicilian but not the Detroit. However, when I needed to run into San Francisco to buy Brick Cheese. I did parbake it, let it cool on a rack, and then wrapped it before running into the city. It was wrapped for like 2-3 hours before doing the final bake.

- Paul   about 3 years ago


Sign In to reply to this post