u/maestersage

Image 1 — So I found out par-baking is better if I can only get to 450 F

Image 2 — So I found out par-baking is better if I can only get to 450 F

So I found out par-baking is better if I can only get to 450 F

As a follow up to my last post. Made personal pizzas last night. I figured to par-bake the pizza before dressing it and it came out way better with a better bottom. Still cooked at 450F as that’s what the steel is rated to. The “steel” I use is actually just a pizza pan but it gets the cook really well. Pictured at the end.

u/maestersage — 17 hours ago

▲ 27 r/Pizza

I also tried Dough Guy’s Recipe. Was really sticky after 72 hours in the fridge. I did something wrong.

I tried Dough Guy’s recipe. Must’ve not added the ingredients correctly or didn’t produce enough gluten. Definitely will try again. Any advice will be helpful. Preheated a pizza baking steel at 450 (highest my oven will go) for 45 minutes. I probably added a bit too much yeast. Didn’t correctly make the dough balls the first time probably before the fridge. Also didn’t parbake the pestoroni.

u/maestersage — 6 days ago