I wanted to mention that after the steel pan was oiled yesterday, the mostly opened dough ball was coated with the oil on both sides of the mostly opened dough ball, that was in the steel pan. Does anyone know if coating the dough on both sides helps a par bake for a Sicilian pie or not? I am wondering if that keeps the top of the crust from bubbling during the bake, and also if that might keep the crumb moister during the first and second bake. I have par baked different Sicilian pies before, but don't recall that I coated both sides of the dough with oil when placing the dough in the pan before the proof. I was somewhat surprised at how much olive oil was still in the pan after the bake. I would have thought the bottom of the Sicilian pizza would have been greasier, but it wasn't. I still have a lot to learn about par baking.