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Author Topic: Has anyone here successfully made a Sicilian pizza WITHOUT parbaking the dough?  (Read 462 times)

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Offline 9slicePie

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

Thanks, pizza-nuts!  ;D

Offline Papa T

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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

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

Thanks, pizza-nuts!  ;D
Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

Isolating a year from C-19 made me a better baker. Unfortunately, it did nothing for my typos, LOL.

Offline Itsamarmot

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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.

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