made dough concept the problem is how to have dough ready to bake at any/all times of the day. Sure, it can be done, but it takes a lot of dough manipulation such as proofing, refrigerating and tempering (optional) before dressing and baking. Even when done well, there is still the possibility of making a pizza with dough that has not properly risen, resulting in a less-than-ideal consumer experience. By using a par-baked crust, we can allow the dough to proof/ rise to a predetermined amount under close supervision and then par-bake it. You might need to adjust the baking time and temperature to get the best par-baked crust characteristics but this generally isn't much of an obstacle as the crusts can be baked prior to opening or during slow time later in the day, especially if you have 2 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0 020_PIZ_1220_KK.indd 22 11/11/20 11:47 AMhttp://www.univexcorp.com http://www.univexcorp.com http://www.PIZZATODAY.COM