This is the beginning of when I par-baked (partially baked) 17 pizza crusts. In this picture, you can see the dough right after kneading, before I put it in a bowl to rise. The recipe is from Owl Haven’s Family Feasts for $75 a Week.
The dough REALLY rose! This is a big bowl!
I divided the dough and rolled out a piece to determine if I had too much dough per crust. I had to keep dividing the dough until I got the size and thickness I wanted. I needed my crusts to fit in gallon zip lock backs. I also wanted a really thin crust. I ended up making 17 crusts.
I was able to fit two crusts on a cookie sheet. I put them on parchment paper and cooked them for 3 minutes at 400 degrees Fahrenheit. I would have one cookie sheet in the oven and the other one ready to go. While crusts cooked, I would roll out 2 more during that three minutes.
Here are the par-baked crusts piling up on cooling racks. I definitely needed more cooling racks!
I cut up the parchment paper I had used on the baking sheets and separated crusts with it in freezer bags.
To cook a pizza, take a crust out of the freezer, add toppings, and cook for 10 minutes at 400.
That is brilliant! Thanks for that. We love making pizza at home, but it always turns into several days of pizza as we hurry to eat our way through the dough. And yes, it -is- possible to get tired of eating pizza.
I will certainly do this next time we make dough.
[…] wanted to try make our own pre-made crust for a while. Parbaking is the way to go (or so says here, here and a variety of other websites across the […]
Great idea. Thanks for posting!
Love this idea!! Great blog !! I’ve been reading your blog since 2009.
Do you feel like the dough is dense and tough after using a rolling pin?
Tubitos Pizza has great Dough Frozen Pizza Dough