Thanks for the replies guys. As far a par baking goes, how far along should it bake? I do NY style with usually 6-7 minute bake. So do u think 2 minutes would be considered par baked?
What would be the best way to wrap the pies up before freezing them. I won't be using a commercial freezer so I would think they would need to be wrapped pretty well to prevent freezer burn.
Tom, for the Freshetta technique, do u think a dressed skin with a 30minute rise would be good for a NY style would be ok?
Thanks again guys!
Many years ago, when I was wallowing in ignorance, I played around a bit making par-baked crusts, just to see how well they would do. One of the things I learned is that once a par-baked crust has been made, there is nothing more that you can do with it. That is, it is fixed and won't rise any more. And when you later finish the pizza by adding cheese and toppings and finish baking the pizza, the par-baked crust will have a tendency to become overly dry. These days, in the commercial sphere, there are now gums that can be added to park-baked crusts to keep them more moist. See, for example, the PMQ Think Tank thread, including Tom Lehmann's post, at http://thinktank.pmq.com/viewtopic.php?f=6&t=9044&hilit=#p61696
In my case, you can read about one of my early experiments with par-baking of crusts, at Reply 129 at http://www.pizzamaking.com/forum/index.php/topic,576.msg10061/topicseen.html#msg10061
. Unfortunately, the source of the information from Tom Lehmann that I used to make the par-baked crust went into the ethers when PMQ changed the Think Tank software and did not archive the posts from the PMQTT forum when the switchover was made. However, this morning, I did manage to find this PMQTT post by Tom Lehmann: http://thinktank.pmq.com/viewtopic.php?f=6&t=13238&hilit=#p81347
In Reply 129 referenced above, I also mentioned the advice of John Correll on par-baking of crusts as given in his magnum opus
, Encyclopizza. I managed to find that information this morning at http://web.archive.org/web/20040623201210/http://www.correllconcepts.com/Encyclopizza/05_Dough-making/_05_dough-making.htm#_Toc533730428