tag:blogger.com,1999:blog-3349733183878138957.post6663092214452819664..comments2020-07-19T08:25:54.904-04:00Comments on Pizza Your Face: Chorizo & Jalapeño PizzaMLhttp://www.blogger.com/profile/05418778470495288794noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3349733183878138957.post-6693362165289073232012-01-23T20:34:22.286-05:002012-01-23T20:34:22.286-05:00Since I'm not sure what kind of pre-made crust...Since I'm not sure what kind of pre-made crust you're using, I'll give you two answers:<br />1. If the crust is already cooked and ready to eat, then no, you don't need to bother par-baking.<br />2. If you're using a store-bought dough that you need to rolled out, then yes, we recommend par-baking.<br /><br />That said, par-baking is technically not necessary at all. You could load your toppings on the raw dough and bake it all at once and it would be delicious. However, in our experience, soft dough plus heavy toppings often results in sad, sad pizza catastrophes. So we discovered that by cooking the crust separately for a couple of minutes (aka par-baking), it firms up enough to make it easy to maneuver in and out of the oven even when it's loaded up with toppings. There's no taste difference in the end result, it just makes the process easier.<br /><br />(Sorry for the delay in answering your question, by the way!)pizzayourfacehttps://www.blogger.com/profile/00809735412282148242noreply@blogger.comtag:blogger.com,1999:blog-3349733183878138957.post-48005710116044530222011-12-04T18:22:49.044-05:002011-12-04T18:22:49.044-05:00does it make a difference if you parbake the crust...does it make a difference if you parbake the crust or just use a fresh, room-temperature premade crust?Uganda Reach Out 2011https://www.blogger.com/profile/04972784726917025896noreply@blogger.comtag:blogger.com,1999:blog-3349733183878138957.post-78000901938121382042011-05-11T22:20:01.649-04:002011-05-11T22:20:01.649-04:00that looks GREAT!that looks GREAT!A.D.https://www.blogger.com/profile/01803514635013878565noreply@blogger.com