Par-bake ahead of time.


I can't remember how long you can let a par-bake crust sit out before finishing it......I remember reading it somewhere...if someone can tell me I appreciate it....got company coming this week and want to do as much prepping as I can. Thanks

Mark S.
posted over 2 years ago

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What style of crust is this for Mark? For a Sicilian you can let it sit for 8-10 hours if you wrap the crust in a plastic bag. For a thinner crust, I suspect it'd be less.

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Raj Irukulla admin
posted over 2 years ago


Hey Raj....it is for a Detroit Style pizza

Mark S.
posted over 2 years ago


Where you read it is on page 124, the last paragraph. It is as Raj wrote.

I agree with you about the prepping. It works well for a group, as it can be done in advance. The only problem is that each pizza occupies a pan for about 2-3 hours (stretching, rising, baking in the same pan). I now have two each of the 12x12 and 12x18 pans which works for about as many people who can sit at one table at our place. I suppose for larger groups, one could do a morning stretch-rise-bake, store in bags, and then do a later bake in the afternoon. Fair amount of prep, but at least it is not the stress and mess of baking NY style "a la minute"...

Ken K.
posted over 2 years ago


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