How To Par-Bake Pizza – The Ultimate Guide

*This post may contain consort links. Please see my disclosure to learn more. There are a few things better than homemade pizza, but unfortunately, cipher has time for that anymore ! Just the march of making the actual dough from scrape can take hours !
But, what if we told you that there is a direction you can have homemade pizza bases on pass ? Par-baking is a method used to pre-make bases and freeze them for later practice .
flush though you placid have to take a day to make bases, the cook time takes less than 20 minutes !

so, how do you par-bake pizza ? Start by making the dough and shaping it to your desired size and thickness. Then, place it inside a hot oven and bake it for 7-12 minutes (the base should still be pale in color). Allow it to cool and freeze it for up to 3 months. Once ready to use, simply thaw it, add your sauce and toppings, and bake it again for roughly 10 minutes.
In today ’ second packed article, we will discuss par-baking to the fullest ! We will look at how it works, why it works, and the many pros and cons of using this proficiency .
then, we will besides dive cryptic into precisely how to par-bake any pizza dough and finally, how to use it in a recipe !

What Is Par-Baking?

today, our main focus lies around par-baking, a identical handy fudge technique used in kitchens around the world, including master ones !
Par-baking is an abbreviation used to describe “ partially baking ”, and means precisely what it says. This cook technique is chiefly used for boodle products that make bread, particularly flatbreads ( like pizza ) .
The specific boodle boodle is made precisely like it normally should be—nothing changes in this department .
then, it gets worked and rolled into whatever shape you want. For pizza, you will make a large disk that is about 1-inch in thickness, but this can besides vary a set depending on your personal preference .
Once the dough has been shaped, it is partially baked before being rapidly frozen for storage .
This entire technique exists to make meal prep much easier. By partially cooking your boodle products, it allows you to freeze them for long-run storage .
When you are ready to basically finish off your dish, you merely pop it back into the oven and continue the cook meter .
Par-baking allows you to prep (and even bulk prep) dough products to save you a ton of time during those busy weeknights or last-minute guests!
If you think about frozen cliched meals, most of them have been par-baked in some way. If they weren ’ thyroxine, you would spend an hour cooking your gripe lasagna alternatively of the 20 minutes it now takes, all thanks to par-baking .

What Happens During Par-Baking?

When items are partially baked, there are a few things that happen inside the boodle that makes long-run storage possible .
The par-baking kills the yeast. now, this is a good thing even if you have a yeast-based dough. Once you partially bake a merchandise, you don ’ metric ton want it to change in any way that defeats the purpose of “ picking up where you left off ” .
Once the yeast has been killed, the dough will no longer rise (or fall) and the proteins and starches help set the internal structure of the bread .
This inner social organization is wholly dependent on the boodle recipe—par-baking succeed ’ metric ton exchange or affect this separate. As an example ; pizza boodle will have an entirely different internal texture compared to a tortilla wind .
once the home structure starts setting, you are left with a more stable merchandise. however, only home characteristics have started to develop .
none of the coveted external characteristics are there. What this means is that the boodle hasn ’ metric ton been cooked for long enough to develop a crust, a golden-brown color, and for pizza, a char flavor .
These are characteristics that are unmanageable to preserve when the dough is frozen and stored .

What Happens Next?

We will cover this section in a lot more detail for pizza boodle, but basically, once your boodle product has been partially baked, it is stored in an airtight container and normally freeze .
You can also keep par-baked dough products inside the fridge or even at room temperature, but this will shorten their shelf life considerably. The goal is long-term storage!
When you are ready to continue the baking process, the detail is removed from the deep-freeze and can then be either immediately baked or inaugural thawed .
We recommend first thawing the boodle product to prevent the structure of the boodle from changing excessively much because of extreme point temperature changes .
You can continue baking your dough product at the same temperature for between 10-20 minutes. The exact times will depend on your specific merchandise and the characteristics you want to achieve .
For model, to char, a tortilla will not take arsenic long as developing a crust on a sourdough loaf. For pizza, there are besides a long ton of characteristics to choose from. These will take varying amounts of time .

Why Par-Bake Pizzas?

There are quite a few reasons why you would want to par-baked your pizza dough. We have made a number of pros and cons covering this sol that you can better decide whether or not this proficiency is worth it for you !
In our public opinion, the pros outweigh the cons !

Pros Of Par-Baking Pizza

  • It saves you a lot of time! That is the whole point of the technique! By partially baking the dough on a day that you can, you are saving time later when you only have to add toppings and finish off the base. The cooking time (on the day you are finishing off the pizzas) is nearly cut in half!
  • This technique also allows you to make bulk pizza bases that can be stored for months! This in and of itself also saves you time. You don’t have to go through the whole process of making dough from scratch every time. Simply take one day to make a large batch of dough, shape it, par-bake it and you can enjoy this family favorite for many nights to come.
  • In general, regardless of whether you are par-baking your pizza dough or not, it is recommended to pre-bake your dough for 5-6 minutes before adding the toppings. This pre-baking technique is used to ensure that the pizza dough evenly and completely cooks (before the toppings burn). It also helps develop a crispy texture and ensures that the dough is stable enough to handle the weight of your sauce and toppings.
  • Par baked pizzas tend to produce crispier pizza bases. While we aren’t entirely sure why or how a ton of pizza experts can attest to this! And, who doesn’t love crispy pizza?
  • You can still finish off the pizza using a wide range of baking methods. For example, you can finish the pizza in a pizza oven, a wood fire oven, a convection oven, in a pizza pan, or on a pizza stone—whatever your pizza baking preference is, you still have that option available!

Cons Of Par-Baking Pizza Dough:

  • Arguably the biggest con is that your pizza won’t be the same as compared to freshly baked pizza. But, this isn’t necessarily a bad thing; it just depends on your personal preference.
  • Consistency is vital but can be difficult. When making a few par-baked pizza bases, you need to ensure that you make everyone exactly the same. If you, for example, make the bases different thicknesses, it will affect how long you par-bake them, how long they take to freeze, and even how long they will take to finish off.
  • You might need to adjust the recipe – emphasis on might! Some pizza dough contains a ton of yeast which creates bubbles when the base is being par-baked. So, to prevent this from happening, you can reduce the amount of yeast by half. It won’t eliminate pocketing, but it will help control it.

How To Par-Bake Pizza

Par-baking pizza is highly easy and if you normally pre-bake your bases, you kind of already have the process down ! There are, however, a few things to take into consideration that not many people tell you about. Let ’ s honkytonk in !

Choosing A Dough

There are thousands of pizza dough recipes out there ! But, when it comes to choosing one for par-baking, there are a few things to consider .
first gear, you can choose pre-made pizza boodle or use pizza dough made from chicken feed .
There international relations and security network ’ t necessarily a correct or wrong ; however, we do feel that using pre-made boodle is already a time-saving thing—it fair feels unnecessary to then besides par-bake it .
When choosing a recipe that is made from scratch, we would recommend either choosing one that has lower amounts of yeast or halving the yeast content if the recipe does contain a lot .
As we have mentioned before, the yeast creates a very bubbly texture when par-baking the boodle ( unless that is what you want ) .

Choosing A Cooking Method

The cooking method acting refers to how hotness is applied to the pizza base. There are two times this applies : the first when par-baking the base and the second when finishing it off.

now, many people just bake their pizza bases on a baking plane inside a regular convection oven .
This international relations and security network ’ thymine right or incorrect, it is a personal preference. then, when finishing off the base ( with the toppings added ), they will use a specific method acting like baking in forest fire ovens or electric pizza ovens, etc .
However, par-baking pizza dough using specific methods will produce different outcomes. For example, if you are par-baking a pizza in a wood fire oven, you will already inoculate the dough with a smoky flavor .
then, when you ultimately finish off the basis, again in a wood fire oven, you are adding even more smokiness .
You can play around with unlike techniques or combinations of techniques to see what you like best !

Choosing A Cooking Surface

The cook method acting will to some extent settle which cooking surface you are using .
Different surfaces create different textures and even flavors for pizzas. For example, a pizza stone creates an incredibly crispy base that can even char on the hot stone .
You can of course choose a specific open to par-bake the basis and finish it off on .
But, you can besides merely par-bake the boodle on a regular broil sheet and finish it off with a specific technique. Again, it depends on your preference, but it will affect the final consequence .
You can have a front at this article to see how different surfaces affect the final result of your boodle. And, there are even links to some of our favorite ones !

How To Make Par-Baked Pizza Bases

This method acting is what works the best for us. You can of course pluck it to your preferences, but don ’ t stray off besides far !

Step 1: Make The Pizza Dough And Allow It To Rise

We have already covered what to look for in a pizza recipe, and once you have made the recipe, it is all-important that the dough is allowed enough fourth dimension to rise before shaping and par-baking it .
The dough should be fatten, aerated, and very soft. This will create a delicate downy texture that will hold well once the par-baking begins .

Step 2: Shape The Dough

lightly dust your working surface with flour. then, roll the boodle ball on the surface to ensure it is thinly covered with flour all about. This will help prevent your hands from sticking to the dough .
Then, start stretching out the dough by first pinching the edges. Then, start pushing down the center to create a more even thickness. Finally, pick up the base and pull the dough outwards using your knuckles.
There are many techniques you can use, this is just one we like .
once the boodle has been stretched, you can set it on your baking surface. Some baking surfaces will need to be prepared in some manner .
Pizza stones have to be preheated, baking sheets will have to be coated with non-stick spray, and pizza pans can be lined with baking paper .

Step 3: Par-Bake Your Pizza Base

Bake the raw pizza dough at 450°F for roughly 7-12 minutes. The exact time will depend on the size of your base and its thickness .
You can test the doneness by seeing if the base has set and slenderly starts getting color ( but it still has to be pale ) .

Step 4: Freeze Your Pizza Bases

If you want to use the par-baked pizza bases immediately ( or soon ), skip this dance step. But, if you want to store them for a hanker time, remove the par-baked free-base from the oven and allow it to cool at room temperature .
Once completely cooled, place the pizza base on a baking sheet and allow it to completely freeze inside the freezer .
once frozen, wind each base well using plastic or saran wrap. then, cover it with foil and make certain to label the nucleotide properly .

How To Finish Off Par-Baked Pizzas

If you want to immediately finish off your par-baked pizza ( basically pre-baked pizza ) then plainly add your pizza sauce and toppings on exceed of the base. Then, continue baking the pizza at 450°F for another 7-10 minutes .
To achieve different effects you may need to apply different techniques. For example, to get a more charred pizza, you can increase the oven temperature to 500°F .
If you are using non-electrical baking methods, the temperatures don ’ thymine actually apply so just keep an eye on the bases .
You can either bake thawed or still freeze par-baked pizza. We prefer thawing the base first. Simply leave the par-baked base to thaw for about 20-30 minutes .
then, add your toppings and finish off the pizza as we mentioned above .
If you are baking the par-baked base directly from frozen, first bake it for another 5-7 minutes before adding the toppings. only then should you follow the eat up off times. This means you don ’ thyroxine get a boggy infrastructure .

Par-Baked Pizza Vs Other Baking Methods

Par baking pizza international relations and security network ’ t a bake method acting used, but rather a technique that can be applied to any pizza bake method .
You can use electric ovens, charcoal ovens, wood fire ovens, and even different baking surfaces—regardless, you can use any of these and par-bake pizza bases .
Par-baking does differ and create a different product compared to fresh baking (completely baking the pizza from raw) .
These differences, however, in our public opinion, come down to your personal preference, and neither is superior to the early.

Read more: Par Baked Pizza

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