From 2e0c14c6b53881fa84cf7cb19ec8fcf9b5afa1b2 Mon Sep 17 00:00:00 2001 From: Nicholas Ward Date: Thu, 11 Dec 2025 14:57:31 -0600 Subject: [PATCH] add process --- .../index.md | 28 +++++++++++++------ 1 file changed, 19 insertions(+), 9 deletions(-) diff --git a/container/site/content/posts/2025-12-07-mod-pizza-crust-par-bake/index.md b/container/site/content/posts/2025-12-07-mod-pizza-crust-par-bake/index.md index 66339b7..2d60bbe 100644 --- a/container/site/content/posts/2025-12-07-mod-pizza-crust-par-bake/index.md +++ b/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 \ No newline at end of file +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" >}} \ No newline at end of file