Knead To Know DOUGH DR. TOM LEHMANN Above Par The Dough Doctor dishes on par-baked crust Every once in a while, I receive a question about par-baked pizza crusts. People ask about the process of perfecting it and what applications are best suited to parbaking. I have found that thick-crust pizzas are definitely an area where par-baking excels. In fact, I can't think of a better application for a par-baked crust. The biggest problem in making thick-crust pizza is the need to proof the dough, 2 0 / P I Z Z AT O D AY. C O M / S E P T E M B E R 2 0 1 9http://www.PIZZATODAY.COM