I’m hoping somebody may have some good rules of thumb for par baking pizza crust/dough ahead of time. I am in the process of making a Vespa Pizza Mobile, and I need to be able to prep 20 to 30 doughs ahead of time. There simply isn’t enough space to stretch the dough on the spot.
I’ve had mixed luck pre-par baking the dough and then adding toppings and sauce later and ending up with a perfect and Pizza. As with all things, Pizza, I know there are 1 million tips and tricks. I’ve never gone down this wormhole though so I’m hoping you can point me in the right direction.
by Accomplished_Lake580