Roast me - First DSP

[jojoscircus]

70% All Trumps
Zero Oil.
24hr room temp
Parbake.

Ate very light.  Family enjoyed it.

[PapaJawnz]

Nothing to roast about here, except maybe my daily calorie intake if I gobbled the whole pan by myself!  Looks great, love the frico edge    I think I seen Tony (foreplease) use slices along the edge too, I'm going to have to borrow that idea 

[bronxtrader]

That looks amazing..in fact one if the best I have seen..Incredible.

[stamina888]

Looks absolutely perfect.

You could try to put the sauce on mid-bake (5 mins before finish) instead of prebake.  And see which one you prefer.

[TXCraig1]

I like it.

[foreplease]

Great looking DS's

[Detmsp]

Looks good! Next time, try skipping the parbake. I think it greatly improves the final product.

[stamina888]

Next time, try skipping the parbake. I think it greatly improves the final product

This is contextual.

How your pizza bakes can depend on: the dough formulation, your cheese/sauce/toppings, your oven, oven temperature, and how long you're baking it.

If your cheese/sauce/toppings are cooking quicker than the dough, and the dough is undercooked, I would consider parbaking. 

[Detmsp]

This is contextual.

How your pizza bakes can depend on: the dough formulation, your cheese/sauce/toppings, your oven, oven temperature, and how long you're baking it.

If your cheese/sauce/toppings are cooking quicker than the dough, and the dough is undercooked, I would consider parbaking. 

Why would you assume a direct bake would be undercooked? Obviously, I wasn't suggesting undercooking it. A proper (not undercooked) direct cook tastes much better to me.

[PapaJawnz]

Nothing wrong with foiling the top to start or finish the bake if the top ends up cooking faster than the bottom.  I've done that a number of times and the pizza turns out fantastic.

[Pizza-Face]

I'd eat that.

[Rev12:11]

That looks great!     

[jojoscircus]

Thx everyone.   Agree that skipping the parbake might work out but for this recipe I specifically want the par bake.   Because I want to have a supply of prebaked crusts ready to go so I can churn out a handful of pizzas with only a few pans.