Selling Frozen Par Baked Chicago Style Pizzas

[BDoggPizza]

I am interested in selling frozen par baked Chicago style pizzas at my local farmers market this summer.  Basically like my own version of Lou's To Go (Lou Malnati's Frozen Par Baked Pizza's you can get at their carry out locations).  The problem with this idea is I have know idea how to do it.  How long to par bake the pizzas, how to properly freeze them, etc.  I can make a great Chicago style pizza but I want to expand my idea into this area.

If anyone has any experience in this area or knows a direction that they can point me in that would be much appreciated!

Thanks in advance for your help.

BDogg

[Mad_Ernie]

DBogg:

You may want to check out the following site and their product.

http://www.dishpizza.com/joomla/index.php

They also make a frozen version of their pizza (stuffed in this case).  I am not a big fan of frozen pizzas, but I have had The Dish a few times and was pleasantly surprised.  You might want to call them and see if they would be willing to part with any hints or suggestions.

-ME

[dmcavanagh]

Doughs which are destined to be frozen and reheated are usually enhanced with additives which are not used by the average home doughmaker. You would have to do some research into the baking science to make a product worthy of production. You would also need some type of blast or super fast, super cold freezing capacity to package your product. I'd say it's probably a bigger project then you think. Do a lot of homework before going to far.