A D V E R T I S E M E N T


Author Topic: Has anyone here successfully made a Sicilian pizza WITHOUT parbaking the dough?  (Read 295 times)

0 Members and 1 Guest are viewing this topic.

Offline 9slicePie

  • Registered User
  • Posts: 313
If so, please provide recipe/work-flow.  (Specifically in a home oven)

Thanks, pizza-nuts!  ;D
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

Online Papa T

  • Supporting Member
  • *
  • Posts: 44
  • Location: Gainesville, Florida
  • When the moon hits your eye...
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.

Isolating a year from C-19 made me a better baker.

Offline Itsamarmot

  • Registered User
  • Posts: 14
  • Location: Philadelphia
  • I Love Pizza!
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.

A D V E R T I S E M E N T