Transporting Detroit Pizza Dough

[gordopizza]

Hey everyone!

I have a dilema. I will be taking a camping trip in June. I would like to cook DSP pizza there but I will not have access to a mixer while camping and hand mixing is out of the question.

In short my original plan was to was to take a bulk amount of dough (enough for maybe 10 8x10 Lloyds size pans.. I know.. its a big family camping trip lol)) dividing the dough into the pans and letting it rise overnight in the camper. The next day I would dress and bake the pizza in the pans in my Ooni Pro oven which I also plan on taking.

The reason I am reaching out is I am worried about transporting that much dough to the mountains. I believe the elevation may ruin the dough and render my pizza party a huge fail. I am open to parbaking but I have never done it before. It seems more efficient... I mean bake the dough at home, wrap and freeze for the trip, defrost over night and bake in the Ooni.

Do you guys have any advice or can link me to other discussions that outline the parbaking process for DSP... I honestly have no idea whether to completely bake the dough or half bake it... then how do I avoid burning the bottom in the Ooni.

Any advice is appreciated!!

[HansB]

Just place a small amount of cheese around the edge, bake at 500° for 5-6 minutes.

[Another One Bites The Crust]

Definitely parbake, going to be easier all the way around.

I use those bags for cooking turkeys to store them in.