I've noticed quite a few of the Sicilian recipes here seem to follow the process of utilizing a blind par bake. Certainly, I understand what that does, however, I'm curious why that is (seemingly) preferred over a straight fully-dressed bake?
Of the few local pizza joints which make (what I believe to be) exceptionally good Sicilian pizza, not one does anything like that. They just drop the dough ball right into the oiled (buttered) pan, quickly spread the dough towards the edges, dress it and bake it. Further, some of the popular Sicilian recipes also seem to call for additional time spent with the raw dough resting, covered, in the cooking pan, before any cooking.
Is the idea of the pre-bake simply due to the inability of most home ovens to cook as well as the restaurant deck ovens? Because, at least to my eyes, the local restaurants sure do get the work done far more efficiently, and yet their results are extremely good.
Just curious. Thanks.