Apart from the fact that, at least in Norma's case, she has already said that she does not want to introduce another step in the Detroit style pizza making process, there is at least one other problem that I envision. And it is the fact that I have never seen a par-baked crust with a hydration of 75%. By par-baked, I mean crusts that are made for longer term use, maybe even days after being made and stored somewhere. Most par-baked crusts that I have seen have been for thin pizzas, such as cracker style or NY style. I also wonder how a par-baked Detroit style crust would go over with customers after being stored for some time. I am thinking in terms of freshness and tenderness and airiness, all of which are critical to the success of the Detroit style pizza in my opinion. I can see making a few pre-baked crusts and setting them aside to fulfill orders more quickly, as it appears that Klausie's does, but even then I would want to be sure that the quality of the end product is not compromised in any way.
As for making par-baked crusts at home and bringing them to market in Norma's case, that would not be permitted. The rules and regulations at market require that everything that is sold at market be completely made at market.
I was just speaking in a general sense, not about Norma's operation. But in any case, just to clarify, I didn't mean par-baking days ahead, I meant same day. I've seen photos of Detroit style pizzerias where they have as many as 30 pans with raw, rising dough in them. I just have an intuition that in a high volume setting, having one guy do nothing but par-baking crusts would be more efficient. But I could be wrong.
Maybe I'll experiment one weekend.
Speaking of experiments, last week, as a possible appetizer or meal accompaniment, I tried baking a "naked" crust that I then cut into pieces and spread with butter. Delicious! So that would be another reason to par-bake crusts: so that some can be used, as-is, for appetizers instead of the usual dinner rolls.
I also want to try dipping in my shakshuka (http://goo.gl/AyWwS
) instead of the traditional challah (Jewish egg bread). Maybe I'll make a shakshuka pizza!