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.