Edit ModuleShow Tags

How to Achieve a Better Par-Baked Pizza Crust

Use these 5 tips to finetune your par-bake dough formula.



 

Do I need to adjust my dough formula for a par-baked crust?

Last month I explained how to prevent the formation of pita-like pockets in a par-baked crust. But there are other things you can do to facilitate making par-baked crusts in any oven type. While your regular pizza dough can be par-baked, you can also make some adjustments to achieve a better par-baked crust. Here are some tips:

1. Adjust the yeast level to about half of the amount you normally use for making your pizzas. This will control pocketing during baking.

2. Include a little sugar or sweet dairy whey to accelerate crust color development. This will also allow for a better bake. Pizzas made on par-baked crusts only need to be cooked long enough to bake the top of the pizza while thoroughly heating and crisping the crust; thus, the final baking time may be 25% to 30% shorter than that for a pizza made on a raw dough skin.

3. Dough used for making par-baked crusts should be well-fermented to help reduce bubble and pocket formation.

4. If possible, allow the formed dough skins to rest/proof for a few minutes between forming and baking to reduce bubble and pocket formation.

5. Always dock the dough skins immediately before baking. This will help in the baking process and provide some control over bubble and pocket formation.

In a par-baked pan-style crust, bubbling and pocketing are seldom an issue. Again, you can use your regular dough or make a specially formulated dough—both work equally well. Give the dough time to final-proof (rise) prior to baking. You’ll need to experiment with baking time and temperature for your oven, but this will be much easier than it is for par-baked thin crusts. Just make sure the crust is fully baked/set before removing it from the oven.

It’s not uncommon to have an uneven or slightly rounded top on par-baked pan crusts, so be sure to de-pan and invert the crusts onto a cooling rack or screen, which will flatten the top of the crust. When final-baking the pan-style pizza, place it back into the same size pan it was par-baked in, along with some oil (peanut oil works well). This will create a fried, crispier effect on the crust. Bake at about 450˚F in a deck oven or 400˚ to 425˚F in an air impingement oven.  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What's Your Story? Skinny Bitch Pizza, Los Angeles, California

One entrepreneurial woman has found a niche with her delivery-only concept that serves cauliflower crust pizzas in photogenic pink boxes.

Fredi Bello: The Richest Man in the World

Fredi the Pizzaman may be one of the “little guys” of the pizza industry, but his integrity and passion make him a large presence in Michigan.

Do You Have the Fire Within to Go Mobile?

A Fire Within mobile wood-fired oven lets pizzeria owners take their signature taste out into the community.

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

This five-time world champion shares her recipe for the Mad Hatter.

What’s Your Story? Mert Sunnetcioglu, Mia Mia’s Pizzeria

How this ex-engineer quadrupled sales at his pint-sized pizza shop in just over three years.

Look Before You Lease: Choosing the Right Site for Your Pizzeria

Veteran operator Michael Androw details 7 key factors to consider when negotiating a lease for your next restaurant space.

Mixers to the Max: Getting the Most out of Your Dough Mixer

Experts help you choose the right model and features to keep your mixer in tip-top shape.

SpeedLine Solutions: How to Save Money on Credit Card Fees and Chargebacks:

Speedline’s Pay@ The Door lets pizzerias accept payment at the customer’s door upon delivery.

Marra Forni: Made in the USA vs. Imported Brick Ovens

Marra Forni founder Francesco Marra explains why buying domestic ovens is a better investment for pizzeria owners.

Pizza Without Borders: South America Rising

Things are looking up for pizza culture south of the equator.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags