Pizza Today - December 2020 - 23
multiple ovens where one of the ovens
can be temporarily dedicated to baking
par-baked crusts until needed.
To make a par-baked thick crust I
like to use either an 18- by 26-inch
sheet pan or individual round/square/
rectangular pans. Once you have determined the dough weight best suited
for your application (I like to start with
a dough loading factor of 0.124 ounces
per square inch of pan surface area),
sheet or press the dough into the pan
with oil to ensure release and develop
an extra crispy fried crust characteristic. It may be necessary to press the
dough in the pan several times after
rest periods of 20 to 60 minutes to get
it to completely fit the pan without
pulling away from the sides of the pan.
Next, cover the pan to prevent drying; allow the dough to proof/rise to
about ½- to ¾-inch in thickness; and
par-bake just enough to set the dough.
The crust will have a very light tan to
golden color to it at this time.
Immediately remove the crust from
the pan and invert it onto a screen or
rack to cool. Inspect the par-baked
crusts to ensure that they are fully
baked. If you see what at first appear
to be translucent spots (they look a lot
like oil spots) these are areas of dough
collapse due to insufficient baking. You
will need to adjust the baking time
slightly longer while possibly lowering
the baking temperature a little
(15 to 25 F) to prevent developing too
much crust color. Once the crusts are
cooled, they can be bulk packed (penny
stacked) in a box with a food contact
approved plastic liner and stored at
room temperature for up to four days.
To use the par-baked crusts place
the crust into the same size pan it was
originally baked in (with a little added
oil for an additional fried effect) for
an individual pizza, or if it is a slice
cut from a large sheet pan size crust
just place it onto a suitably size solid
tray for baking. While a screen can be
used here, I think the screen allows too
much air to pass over the cut side of
the crust slice creating a dry edge(s) on
the slice. At this point, the par-baked
crust can be dressed to the order and
baked.
Typical baking times will vary with
the type of oven used, but my experience indicates that typical baking times
will run around four minutes in an air
impingement oven, and five to six minutes in a deck oven. Finished pizzas
will be characterized by very tender,
almost cotton candy-like, eating properties and a crispy bottom crust. â
TOM LEHMANN is
a former director at the
American Institute of Baking
in Manhattan, KS
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 2 3
020_PIZ_1220_KK.indd 23
11/11/20 11:47 AM
https://www.heckersceresota.com/
http://www.PIZZATODAY.COM
Pizza Today - December 2020
Table of Contents for the Digital Edition of Pizza Today - December 2020
Pizza Today - December 2020
Commentary
Online Ordering
Front of House Refresh
Buying Kitchen Equipment
2021 Menu Guide
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - December 2020 - CT1
Pizza Today - December 2020 - CT2
Pizza Today - December 2020 - Pizza Today - December 2020
Pizza Today - December 2020 - Cover2
Pizza Today - December 2020 - Commentary
Pizza Today - December 2020 - 4
Pizza Today - December 2020 - 5
Pizza Today - December 2020 - 6
Pizza Today - December 2020 - 7
Pizza Today - December 2020 - Digital
Pizza Today - December 2020 - 9
Pizza Today - December 2020 - Conversation
Pizza Today - December 2020 - 11
Pizza Today - December 2020 - Mike’s Monthly Tip
Pizza Today - December 2020 - 13
Pizza Today - December 2020 - Man on the Street
Pizza Today - December 2020 - 15
Pizza Today - December 2020 - Building Blocks
Pizza Today - December 2020 - 17
Pizza Today - December 2020 - Tony’s Trending Recipe
Pizza Today - December 2020 - 19
Pizza Today - December 2020 - Knead to Know
Pizza Today - December 2020 - 21
Pizza Today - December 2020 - 22
Pizza Today - December 2020 - 23
Pizza Today - December 2020 - Destinations
Pizza Today - December 2020 - 25
Pizza Today - December 2020 - Online Ordering
Pizza Today - December 2020 - 27
Pizza Today - December 2020 - 28
Pizza Today - December 2020 - 29
Pizza Today - December 2020 - Front of House Refresh
Pizza Today - December 2020 - 31
Pizza Today - December 2020 - 32
Pizza Today - December 2020 - 33
Pizza Today - December 2020 - Buying Kitchen Equipment
Pizza Today - December 2020 - 35
Pizza Today - December 2020 - 36
Pizza Today - December 2020 - 37
Pizza Today - December 2020 - 2021 Menu Guide
Pizza Today - December 2020 - 39
Pizza Today - December 2020 - 40
Pizza Today - December 2020 - 41
Pizza Today - December 2020 - 42
Pizza Today - December 2020 - 43
Pizza Today - December 2020 - 44
Pizza Today - December 2020 - 45
Pizza Today - December 2020 - 46
Pizza Today - December 2020 - 47
Pizza Today - December 2020 - 48
Pizza Today - December 2020 - 49
Pizza Today - December 2020 - Product Showcase
Pizza Today - December 2020 - 51
Pizza Today - December 2020 - Pizza Today Yellow Pages
Pizza Today - December 2020 - 53
Pizza Today - December 2020 - 54
Pizza Today - December 2020 - 55
Pizza Today - December 2020 - 56
Pizza Today - December 2020 - 57
Pizza Today - December 2020 - The Marketplace
Pizza Today - December 2020 - 59
Pizza Today - December 2020 - 60
Pizza Today - December 2020 - 61
Pizza Today - December 2020 - 62
Pizza Today - December 2020 - 63
Pizza Today - December 2020 - 64
Pizza Today - December 2020 - 65
Pizza Today - December 2020 - Expo Spotlight
Pizza Today - December 2020 - Cover3
Pizza Today - December 2020 - Cover4
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