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Author Topic: Help on Par Bake  (Read 366 times)

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Offline frtdog

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Help on Par Bake
« on: October 07, 2021, 09:11:54 PM »
New to the pizza game looking forward to working with everyone

Tony Gemignani Detroit Pizza Recipe out of the pizza Bible

I par baked 4 pizzas the day before and refrigerated over night

Topped them and baked at 500 on steel

Everything turned out ok but I'm really disappointed with the burnt bottom

Tried a few times and always the same results.

One pan dry and other with wiped on olive oil

Any help would be greatly appreciated.

Offline jsaras

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Re: Help on Par Bake
« Reply #1 on: October 07, 2021, 09:17:49 PM »
Id suggest ditching the steel.  All of my pan pizzas are baked only in the pan (al taglio and bar pizza).  Or perhaps use the steel for the second bakes.
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Offline Pizza_Not_War

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Re: Help on Par Bake
« Reply #2 on: October 07, 2021, 10:17:22 PM »
Start on the steel and move maybe halfway of the bake off steel. You don't say how long? I bake Focaccia at 450f for 25 minutes on steel and bottom just starts to char.

Offline frtdog

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Re: Help on Par Bake
« Reply #3 on: October 08, 2021, 06:37:50 AM »
Going by Tonys Book after par bake.

Oven 500 degree

First Pizza

7 min on top rack on steel
6 min on bottom rack on steel

Second Pizza

5 min on top rack on steel
5 min on bottom rack on steel

Offline HansB

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Re: Help on Par Bake
« Reply #4 on: October 08, 2021, 08:53:07 AM »
I'd suggest not parbaking. None of the Detroit Style shops in SE Michigan parbake their dough. I have a lot of respect for Tony G but having had his DS I can say it is not like any DS you'll find in the Detroit area.
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Offline Pizza Shark

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Re: Help on Par Bake
« Reply #5 on: October 08, 2021, 08:51:05 PM »
Agreed.. Do NOT par bake.  Take your pan and grease it with CRISCO across the bottom and up the sides.  Take your cold dough and press it about the pan and up the sides a bit.  The cold dough combined with the Crisco will keep it from snapping back and sliding all over the place.  The Crisco acts like a glue for the dough when cold.  Then cover and allow it to rise at room temp for an hour.  Then press the dough down but leave the edges puffed up and don't touch them.  Hit it with the cheese to the edge and then the sauce/toppings around and away from the edge as you see fit and into the oven it all goes on the center rack (no stone or steel needed) at say 475 for maybe 12-15 minutes or so.  There's no harm in opening the oven door and checking the pie after 12 min and seeing if the crust is the color you want as it will easily separate from the pan by then and you can take a peak with a spatula/pancake turner at the underside.  If it's not done yet leave it in longer.  Since it's a longer bake you won't burn up the cheese as it's under the sauce... Just let it bake until it's how you like it.                 
« Last Edit: October 08, 2021, 09:05:44 PM by Pizza Shark »

Offline tntpizzasd

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Re: Help on Par Bake
« Reply #6 on: October 09, 2021, 12:16:04 AM »
I use light crisco for the parbake at at 450 - 475, then very light oil brushed in pan and finished 500 - 525. I would ditch the steel altogether for the Detroit. Any time I've burned bottoms with my method I was using too much oil the 2nd cook. Also, it's not something I would really change to solve this problem, but higher hydration dough in general will result in less burning.
« Last Edit: October 09, 2021, 12:18:16 AM by tntpizzasd »

Offline hotsawce

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Re: Help on Par Bake
« Reply #7 on: November 12, 2021, 12:25:15 PM »
Eh, the straight bake vs parbake debate really depends on the final texture you want in your pie. I think this actually looks pretty good, but I like a deep caramel crust. You could remedy the issue by doing the final bake for a minute less.

Offline nickyr

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Re: Help on Par Bake
« Reply #8 on: November 14, 2021, 01:03:19 AM »
Does the recipe have sugar or malt or something? If so, try leaving it out

Offline spence023

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Re: Help on Par Bake
« Reply #9 on: December 01, 2021, 06:52:12 PM »
I live in Detroit and have eaten and made countless Detroit Style Pizzas, I have never heard of or seen anyone par baking the dough.  Please don't take this as being rude but it makes no sense at all.

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