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Author Topic: par-bake and steam  (Read 461 times)

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Offline deuxcv

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  • Location: bellingham wa usa
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par-bake and steam
« on: February 15, 2022, 09:18:48 PM »
getting a new oven and gonna add a square pie to the mix. to those who par-bake, does anyone add steam? we’re not aiming to market true detroit style, so no bustin’ my chops on authenticity... just want square pies with good open crumb and frico… so, detroit’ish. won’t be our main offering, so straight baking might be difficult managing proofing for straight baking.
« Last Edit: February 15, 2022, 09:31:57 PM by deuxcv »

Offline Andrew t

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Re: par-bake and steam
« Reply #1 on: February 15, 2022, 09:37:53 PM »
If you have the right oven to do, I'd like to see the results. It might add to the 'creamy' crumb texture.

Offline deuxcv

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  • Location: bellingham wa usa
  • I Love Pizza!
Re: par-bake and steam
« Reply #2 on: February 15, 2022, 10:05:14 PM »
If you have the right oven to do, I'd like to see the results. It might add to the 'creamy' crumb texture.

it’ll most likely be a pizzamaster. was gonna get one deck with steam. hope to go to apizza scholls in a month or two to make some pizza. i think he has steam on one deck.

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