Author Topic: Parbake or not?  (Read 253 times)

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Online jtennesseej

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Parbake or not?
« on: November 23, 2014, 06:11:47 PM »
I went ahead and bought a kitchenaid mixer with a dough hook,made a batch of dough today and im gonna let it cold ferment for 24hrs..i have an electric oven and a fibrment 3/4 inch stone..will i get better results if i parbake?...thanks


Offline TXCraig1

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Re: Parbake or not?
« Reply #1 on: November 23, 2014, 06:29:56 PM »
No.
Pizza is not bread.

Online jtennesseej

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Re: Parbake or not?
« Reply #2 on: November 23, 2014, 06:34:42 PM »
Ok thanks

Offline jsaras

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Re: Parbake or not?
« Reply #3 on: November 23, 2014, 08:15:11 PM »
I don't know how many pizzas you've made to date as you're a new member.  The easiest thing in the world to do is to over-top a pizza.  Use half as much sauce and cheese that you think you need you'll avoid making a soggy mess.
Things have never been more like today than they are right now.

Online jtennesseej

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Re: Parbake or not?
« Reply #4 on: November 23, 2014, 08:23:39 PM »
I'm a pretty good cook,grill,bake,smoke.but fairly new to pizza dough, and i would bet money your wright..gonna be a learning curve with the toppings.   i will focus on the amount sauce and toppings tomorrow when i bake my pizzas...thanks

Offline Jackitup

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Re: Parbake or not?
« Reply #5 on: Yesterday at 12:47:37 AM »
The only time I par-bake is when I do cracker crusts

jon
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Offline dogboy

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Re: Parbake or not?
« Reply #6 on: Yesterday at 10:35:10 AM »
Agree no parbake.  No parbake cracker either as it is a dry dough with low hydration.

Offline woodmakesitgood

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Re: Parbake or not?
« Reply #7 on: Yesterday at 11:57:49 AM »
Is a parbake preferred on Detroit style, or is it just a rare step in a few members' recipes?

Online jtennesseej

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Re: Parbake or not?
« Reply #8 on: Yesterday at 05:38:34 PM »
I'm gonna try it. Ill make enough dough that allows me to parbake one and test to see if it produces a better pie. electric oven..lower temps..maybe it will help.


 

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