Skip to main content

Pre-baking your Pizza Crusts

The pizza dough resting.

Quite a delight, when you have ready made pizzas at your disposal whenever you are ready to change the menu, dig in to a hot and crispy pizza, entertain friends and just bum out on your sofa when you are so dead tired to cook dinner. What else can be better than that.

Ready made pizza crusts may not be gourmet, i worked in a Fine dining italian restaurant where the oven is lined with Italian stones, 5 minutes is all it takes to bake the foccacias, the pizza crusts, and calzones. Well, that maybe the best way to savor your slow rise pizza dough, this thing you have been guarding and saving ( precariously fermenting in the farthest part of your freezer or chiller because everyone else is dying to throw them but you). If you have a very good pizza crust, you will not wait too long to bake them, neither will you dream ever to pre-bake them!!!!

The best way to savor that fermented flavor is to bake them fresh, but i have not a minute of luxury to always start from scratch when my taste buds are begging for a pizza, so never mind. So here it is, once again, if you have read my previous posts here, (i suggest that you do start at the oldest if you really want to learn baking breads that seriously), i use a sponge, biga, poolish, levain whatever you want to call it, they are all the same to me.
I prebaked the crusts to a pale off white color, not wanting to brown them just yet. This process enables me to freeze the crusts in bulk, stop the fermentation at the same time, and voila, always have a pretty good vehicle for the fresh green peppers and tomatoes i am harvesting from our garden. Yup! My very first tomatoes and peppers. goodbye white flies!

I used 350F, baked them for only 5 minutes, cooled on racks and then wrapped in foil and plastic for freezing.

You can bake it like a foccacia, light golden brown and serve with soups and pasta dishes.

Start with the dough, i like resting the rounded doughs inside the chiller.

Roll and relax, then pre-bake on a pizza stone.


baking the foccacia on a pizza stone, make sure the stone is very hot!!!

Enjoy!!! Topping is olive oil, garlic, and dried rosemary leaves.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…