1.1 KiB
+++ categories = ["food"] date = 2025-12-07T09:00:00Z description = "" draft = false slug = "2025-12-07-mod-pizza-crust-par-bake" title = "Par-baking MOD pizza crusts" author = "nicholas" +++
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.
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.
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