How To Par Bake Pizza Dough To Freeze Or Bake Later | Sip Bite Go
Par baking pizza dough is one of the best ways to meal prep pizza. And it takes only 7 minutes! After perfecting par baked pizza recipes for sheet pan pizzas and pizza stone recipes, I have some tips! Learn how to par bake pizza dough to freeze or bake later right here!
Help the pizza dough rise. (Option 1) Take the pizza dough out of the fridge the morning of making parbaked pizza dough. Let the pizza dough rise on a counter or in front of a sunny window. It will almost explode out of the bag, so you can also transfer it to a bowl to rise and cover it in plastic wrap. (Option 2) Take the dough out of the fridge at least 30 minutes (ideally at least 2 hours) before stretching it. You want the pizza dough to be nice and plump before stretching and par baking it.
Prep work station for par baking pizza dough. About half an hour before you want to make par baked pizza dough, preheat the oven to 450°F. Set out a large rimmed sheet pan and add a piece of parchment paper to it. Brush 1 tsp olive oil on the parchment paper and set aside.
Stretch pizza dough. Sprinkle half the flour onto a large cutting board or other clean work surface. Set the rest of the flour to the corner of the workstation to use as you stretch the dough. Add the raw pre-made pizza dough on top of the flour, and flip it around in the flour to lightly coat each side. Remember to add light dustings of flour to the dough as you stretch it. Stretch the dough at first by pinching the outside 1” in a circular motion to make the crust. Then stretch the inside of the pizza dough by using a few different techniques: (1) push the center against the cutting board (2) use knuckles to stretch pizza dough from underneath (3) put a hand in the center of the dough and pull the dough edges outwards. Keep adding a light dusting of flour while stretching it. If dough tears, don’t pull it so much and overlap dough where there are holes.
Transfer raw pizza dough to a sheet tray. To prevent holes in the dough, don’t force it to stretch. If the dough will stretch a little, push it to the edges of the tray. Otherwise, it’s fine if the dough isn’t a perfect rectangle shape. Those can be the best looking pizzas!
Parbake dough. Bake the naked pizza dough without toppings in the oven at 450°F for 7 minutes. Pizza will still be light in color, not browned, but the dough will be set in place and is ready to freeze or add toppings and continue baking at 500°F for 7-10 minutes or until golden brown crust has formed and the cheese is bubbling.
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How to freeze par baked dough: Wrap it in plastic wrap, then foil to keep it from going bad in the freezer. You don’t want it to get freezer burn. Store frozen parbaked dough for up to 2 months.How to bake frozen par baked pizza dough: Thaw frozen par baked dough for 20-30 minutes on the counter so it’s not completely frozen when toppings are added. Or bake par baked dough from frozen, but this isn’t my favorite method because it can throw off the cooking time.See the recipe: https://sipbitego.com/par-bake-pizza-doughSee the recipe video on how to parbake dough for pizza