DSP Shrinks While Parbaking

I made a lovely Detroit-style this evening, however, every time I make a pie that requires parbaking it shrinks away from the sides during the parbake.

The dough definitely was all the way into t... (more)

William Oberacker
posted 2 months ago

Parbaking and Detroit Style Pizza?

I was wondering if we can parbake the Detroit style crust, allow it to cool, and wrap it in plastic for 3-5 hours before doing the final bake. I know we can do this with the Sicilian style, but wante... (more)

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Paul S.
posted almost 3 years ago

My First Attempt at a Cast Iron Skillet Pizza

This was my first time making a Chicago deep dish dough with lard and butter. I had to go searching to find refrigerated, non-hydrogenated lard. This pizza was a lot of fun to make. I really loved th... (more)

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Paul S.
posted almost 3 years ago

First Attempt at a Sicilian Pizza

poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.

Turned on Broiler during final 30 sec... (more)

SFPizzA ChAmP
posted almost 3 years ago

Parbaking and Later Use of Detroit Style Crust?

I've parbaked and kept Sicilian crusts for use later in the day the way Tony suggests and had good results. Does anyone know if this works as well for a DSP crust? Or does the difference in texture/d... (more)

Christopher S.
posted over 2 years ago