add process

container/site/content/posts/2025-12-07-mod-pizza-crust-par-bake/index.md

@@ -12,15 +12,25 @@ It is winter time. We live on the third and top floor of an apartment complex, t
 
 This is the perfect time to batch-par-bake a few pizza crusts. No waste heat!
 
-We made the dough on Saturday night, cold ferment in the fridge overnight in little pizza dough proofing pans. A half size sheet pan would not fit. I moved them to a parchment-lined half size sheet pan to come up to room temperature.
+We made the dough on Saturday night, cold ferment in the fridge overnight in little pizza dough proofing pans. A half size sheet pan would not fit in the refrigerator. I moved them to a parchment-lined half size sheet pan to come up to room temperature the following day.
 
 
 ## Process
-mix 
-shape into balls
-cold ferment 24-72 hr
-roll out to 14″
-preheat baking steel 45 min @ 500° F
-lower to 450° F
-bake 11 min.
-transfer to cooling rack 5 min
+The process is:
+- mix dough
+- divide
+- shape into balls
+- cold ferment 24-72 hr
+- allow to warm to room temperature
+- preheat baking steel 45 min @ 500° F
+- roll out to size (in this case, 14″)
+- load onto parchment paper
+- dock dough, thoroughly
+- launch onto baking steel
+- bake ≈ 1 min
+- invert, cool on rack ≈ 10 min
+- freeze immediately
+
+{{< image 
+    src="images/test.png" 
+    caption="Test" >}}