fix spelling, finish post
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@@ -4,15 +4,15 @@ date = 2025-12-07T09:00:00Z
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description = ""
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draft = false
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slug = "2025-12-07-mod-pizza-crust-par-bake"
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title = "Par-baking MOD pizza crusts"
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title = "🫓 Par-baking Pizza Crusts"
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author = "nicholas"
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+++
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It is winter time. We live on the third and top floor of an apartment complex, top of the thermal strata. My downstairs neighbors' gas heaters, 250 W of plant lights, a server rack of computer equipment (which I have made some effort to make energy effecient for summertime), and various other, now 100% effecient heat-making household electrical appliances are all that are needed to heat our apartment, even at sustained temperatures as low as ~20°F.
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It is winter time. We live on the third and top floor of an apartment complex, top of the thermal strata. My downstairs neighbors' gas heaters, 250 W of plant lights, a server rack of computer equipment (which I have made some effort to make energy efficient for summertime), and various other, now 100% efficient heat-making household electrical appliances are all that are needed to heat our apartment, even at sustained temperatures as low as ~20°F.
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This is the perfect time to batch-par-bake a few pizza crusts. No waste heat!
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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.
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We made the dough on Saturday night, cold-fermented it 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.
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## Process
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@@ -31,4 +31,6 @@ The process is:
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- invert, cool on rack ≈ 10 min
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- freeze immediately
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## Images
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{{< gallerynew name="par-bake-pizza-dough-gallery" >}}
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