Anyone par baking gluten free pizza dough?

[Rich 16]

It is difficult enough to get the gluten free pizzas to come out round, not sticking to the peel etc at home. I am doing an event where I am cooking at least 5 GF pizzas. I am thinking about par baking them before the event and just topping them and finishing them in my Roccbox at the event. Has anyone had any luck with par baking GF pizza?

[Jon in Albany]

That's all I do with gluten free now. I find the crust gets better browning with two bakes.

If you want to be sure there is no cross contamination, maybe a GF Detroit style in a pan would work well. Those are par baked as well.

[Sumbuba]

Also, try doing your GF par bake on a sheet of parchment.  And direct on the steel / stone for the final cook.

[Terranator]

I gave up and use pizza pans (personal sized, 12" sized, etc) when it came to GF pizza. They turn out great with all of the extra oil on the pan.