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Anyone prebake their pizza dough?

Smokin Tiger
Smokin Tiger Posts: 352
edited November -0001 in EggHead Forum
Do any of you prebake your pizza dough prior to adding toppings? A buddy and I cooked 8 pizzas the other night and we prebaked (his idea) each one for two minutes prior to topping. This made the dough much easier to handle after topping and eliminated any sticking issues. Pizzas turned out great.

Thanks

TC
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Comments

  • biggreenben
    biggreenben Posts: 12
    After not pre-baking once and dealing with the mess I have pre-baked everytime since. I can't remember who told me to do it, but it was the right answer. The pizza still had the wood-fired oven taste and it was so much easier to handle.

    I may do pizza next weekend. Just put a 6# Brisket on for dinner later tonight.

    Happy Egging!
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  • stike
    stike Posts: 15,597
    we do it when we use a lot of moist toppings. most times lately we have just made the pizza and tossed it on.

    crustbubblerolled.jpg

    crust.jpg

    th_P8220288.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Zippylip
    Zippylip Posts: 4,768
    Every time I try that I get a giant bubble or arc in the dough & then everything wants to slide off :ermm:
    happy in the hut
    West Chester Pennsylvania
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  • jonboy
    jonboy Posts: 163
    would you mind sharing your recipe for the dough?
    It looks like a nice thin crust.
    jon
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  • stike
    stike Posts: 15,597
    1. get in the car
    2. drive to Johnnie's FoodMaster grocery store.
    3. buy some from the bakery department.

    easy peasy.

    My wife rolls the crust, which is perfectly legit in pizza-land. Thin, and pre-baked, helped us keep it crisp with a lot of moist toppings.
    ed egli avea del cul fatto trombetta -Dante
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  • Bacchus
    Bacchus Posts: 6,019
    It is really a good idea when you are having pizza for an appetizer or snack for a small group. The pieces come out crispy and good for finger food. It works great with tortilla's too(chili, mex cheese, etc).
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  • Smokin Tiger
    Smokin Tiger Posts: 352
    I like the really thin crispy crust and we have been making our own dough. Well actually, my wife makes the dough and lets it rise so I can start cooking when I get home from work. We found some 00 pizza flour and have been using this dough recipe:

    http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

    This is a pretty cool website overall:

    http://www.fornobravo.com/pizza-ingredients/index.html

    TC
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  • genew
    genew Posts: 40
    when you prebake the pizza dough for several minutes, take a fork and prick the dough with holes around the edge and across. this will eliminate the bubbles.
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  • genew
    genew Posts: 40
    thanks a lot for the website info. really appreciate it. i have been using 00 flour for a long time and have been getting it from king arthur. i have also been using san marzano tomatoes from another supplier. now looks like i can get it all in one place although i like the 14 oz cans better. i like to prebake the dough also but do it both ways also. happy pizza cooking!!
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