Pizza Making Forum

Pizza Making => Sicilian Style => Topic started by: 9slicePie on May 06, 2021, 11:01:01 AM

Title: Has anyone here successfully made a Sicilian pizza WITHOUT parbaking the dough?
Post by: 9slicePie on May 06, 2021, 11:01:01 AM
If so, please provide recipe/work-flow.  (Specifically in a home oven)

Thanks, pizza-nuts!  ;D
Title: Re: Has anyone here successfully made a Sicilian pizza WITHOUT parbaking the dough?
Post by: Papa T on May 08, 2021, 08:48:36 PM
Yes. Some par-bake but I never have. I can see where it would be beneficial in a high volume commercial environment that's making dozens of pizzas an hour, or where the toppings used are known to cause baking issues with typical baking methods, but I haven't found a need for it.

A lot of the Sicilian posts were moved to the new Detroit style forum that was created on May 4, so you can also look in that topic. Detroit style is basically a Sicilian type dough that is topped differently than a traditional Sicilian pizza. I have a Detroit style post there that was not par-baked that you may want to look at.

https://www.pizzamaking.com/forum/index.php?topic=68127.0 (https://www.pizzamaking.com/forum/index.php?topic=68127.0)

If so, please provide recipe/work-flow.  (Specifically in a home oven)

Thanks, pizza-nuts!  ;D
Title: Re: Has anyone here successfully made a Sicilian pizza WITHOUT parbaking the dough?
Post by: Itsamarmot on May 10, 2021, 02:59:29 PM
I never par bake. Into a 450 or 500 degree oven on a stone until the bottom is done. Then sometimes under the broiler for a couple minutes.