Sauce pre or post-bake?

9slicePie · May 07, 2024, 05:05:49 AM

What's the traditional method? (and is DSP sauce traditionally a cooked sauce or not?)

I've seen videos where the sauce is put on pre-bake, and also videos where it's put on post-bake.

When do you apply it and why?

TXCraig1 · May 07, 2024, 01:27:33 PM

For me - always post bake.

jlijoi · May 07, 2024, 02:54:57 PM

Traditionally the sauce is cooked and added post bake. Also traditional DSP is never parbaked but more and more are doing their own thing. Jets even calls their pizza "DSP" but they have always added the sauce under the cheese prebake. Have fun.

9slicePie · May 07, 2024, 05:43:06 PM

Quote from: jlijoi on May 07, 2024, 02:54:57 PM
Traditionally the sauce is cooked and added post bake. Also traditional DSP is never parbaked but more and more are doing their own thing. Jets even calls their pizza "DSP" but they have always added the sauce under the cheese prebake. Have fun.

Hmm, I like the sound of that; 1 less step. Anyone who does not parbake DSP, can you please share tips/advice regarding this?

Andrew t · May 07, 2024, 07:45:27 PM

I too have seen the old school places do it both ways.

I prefer post bake but have moved to prebake or midbake most of the time.

If my oven is running strong at 600-625 post bake is fine. The bottom gets crispy and dark faster. Once I start pushing pies out and the oven drops to 550ish I think they come out better with extra time in the oven, so I add it before or even mid bake if the tops are getting overdone. Finishing on the deck is a last resort for me. Too many chances to mess it up.

I do parbake, which I agree is not within the tradition. I just call it pan pizza. More than half my guests call it deep dish anyway. It's not my job to correct them. Very rarly I get someone who wants to talk aobut different style, then I explain the differences.

There is plenty of info out there talking about how to make it both ways. Hans's formula and process works like a dream.

I prefer the parbake results, and feel a properly made straight bake DSP is critcallied flawed with an unacceptable gumline. I've had well made straight baked DSP and get why folks like it; it's just not for me.

foreplease · May 08, 2024, 04:17:18 AM

I like the cheese melt to be consistent across the entire top of the pizza. For me, that means sauce post-bake. Sometimes it means post bake and it goes back on the stone without the pan to brown more.

Cooked or not: I have a particular viscosity in mind for sauce for this pizza. It's something I observe and often taste to decide, rather than something I can measure or describe. If it requires a few minutes of cooking to reach that point, then I cook it briefly. If you were a guest at my house twice a month apart for DSP, I would be pleased if you could not tell if one sauce had been cooked and one had not.

Detmsp · May 08, 2024, 04:52:07 PM

Quote from: Andrew t on May 07, 2024, 07:45:27 PMI prefer the parbake results, and feel a properly made straight bake DSP is critcallied flawed with an unacceptable gumline. I've had well made straight baked DSP and get why folks like it; it's just not for me.

If it has a gum line, then it wasn't properly made, now was it?

spaceboy · May 08, 2024, 07:24:47 PM

tradition is post bake, and if ur adding it post bake it should be cooked, or at the least warmed on the stove top.

i always add it prebake tho and my only explanation is that i like it that way

it probably started out of laziness tho and not wanting to dirty an extra pot and then i kinda stuck with it

Bobby Lawn · May 13, 2024, 08:39:52 AM

Quote from: Detmsp on May 08, 2024, 04:52:07 PM
If it has a gum line, then it wasn't properly made, now was it?

I think they may have meant 'traditionally made' - not properly made.

But in the eyes of traditionalists - that would make it proper.

Bobby Lawn · May 13, 2024, 08:43:42 AM

Mine goes on post bake. I also do the sauce per square rather than a line running down the slices.

Keeps the dough from getting tomato water running down there.

Takes longer, but if preserves the crust better then it's worth it imo.

spaceboy · May 13, 2024, 07:27:27 PM

yea i kind of prefer sauce per square these days

stamina888 · June 30, 2024, 01:32:32 PM

I think it depends on how fast the cheese is cooking (oven temperature, bake time, how long you parbaked the crust, how much cheese/toppings you have on), is a factor.

If you want the cheese drier and more carmelized, put (cooked) sauce on after bake.

If you want the cheese a bit more moist and soft, put the sauce on mid-bake (i.e. 5 mins before finished baking).

But I would avoid putting on the sauce pre-bake, because that just makes the pizza too soggy and watery.

SockoFrog · August 05, 2024, 02:04:08 PM

I like it either way personally, but my son and wife like it baked under the cheese. Plus it's one less step so it's more convenient.

Gene in Acadiana · August 05, 2024, 03:59:41 PM

I pull it out of the oven when almost done and put sauce on for the last few minutes to just heat it up.

NEOslice · August 08, 2024, 11:17:22 AM

I like to cut my cheese into 1/4-1/2" cubes and then dollop the sauce on pre-bake. Loui's is my favorite DSP and that process seems to get me to the place I want to be...everything melts together a little bit and yet you can still detect distinct pockets of sauce & cheese as you're eating it.

Definitely requires a disciplined hand with the sauce though, or it can weigh down the whole pizza