Author Topic: Parbake Primer?  (Read 684 times)

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Offline hotsawce

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Parbake Primer?
« on: May 12, 2010, 11:36:36 AM »
How and where should one parbake a NY style pie? I've got my stone on the lowest rack for cooking my pizzas, and the oven is usually set to 550. If I were to make a pie to give to a friend to finish at home, where and how long should I parbake the pizza with the toppings on it?

Will this affect the crust or oven spring?

Any help regarding this would be appreciated.


 

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