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Author Topic: Par-baked frozen detroit style  (Read 205 times)

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Offline Mirrven

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  • Location: Algeria
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Par-baked frozen detroit style
« on: August 15, 2021, 08:09:06 AM »
Hi pizza people,

Being the sourdough Neapolitan dude, I'm thinking of opening a second location for DSP, I've found a way to rotate my Neapolitan pizza dough to make Detroit style (same ball weight, then proof in oil for 8x10), yet I am not decided on the par-bake, flash-frozen dough management. I'm going beyond my city, that's why I can't afford expensive labor and independent kitchens in all upcoming locations, can I opt for 75% hydration to compensate for the dryness after the initiate bake? would spraying my par-baked crusts with water upon finish help in bringing back the crisp, the chew? i would love some advice before I make the big purchase. thankxx

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