Par baking for a graduation party suggestions

[lukabrazi]

I'm cooking for an upcoming graduation party. I've been making really good Detroit style pizzas at home (I don't parbake) but I only have two pans and I've been doing the cold proofs right in the pans with lids. I'd like to be able to bang out about a dozen for a graduation party along with some New York style pizzas in between. I'm wondering if anyone has a process for making Detroit style doughs ahead of time so they can just be topped and cooked that they'd care to share? Cooking in an Ooni Volt. Thanks!

[spaceboy]

i parbake the morning of my pizza pop ups.  about 7 minutes in a lloyd pan at 500 on a preheated baking steel.  a couple weeks ago i actually parbaked the night before, let cool to room temp, wrapped in plastic wrap (airtight) and then into the fridge.  out of fridge next day, temp to room and baked.  didnt notice any difference in quality

[Detmsp]

I'm interested to hear what tips people have... because I tried parbaking for the first time the other day and it was so much worse than my usual pizzas. I parbaked at at night at 500 for 8 mins on a preheated steal, let it cool and then plastic wrapped it for the following afternoon. When I parbaked, the dough shrunk a bit. Then When I cooked the actual pizza, I got this odd gully between the frico crust and the actual crust of the pizza. The the crust was drier and less flavorful. I'm assuming that's because the oil from the meats and cheeses didn't permeate the dough since it was already cooked.

One learning I did have is that I neeed to change my cheese. Usually I cube my cheese for Detroit style. But when you're just finishing a parbaked pizza, that isn't enough time for the cheese to melt. Should have gone shredded.

[pgpizza]

I always par bake my Detroit pizzas.  I make mine in 8 x 8 inch pans and par bake for 5 minutes at 500 F.  I sprinkle shredded Kroger pizza mix cheese around the edges before the par bake which I think keeps the dough from pulling away from the sides of the pan.  Later I just put on toppings I want and bake for another 6 minutes.  They turn out great every time. YMMV

If you do the cheese thing around the edges like me, you'll have to run a knife around the edges after the par bake to make it easier to get them out of the pan.