How to Par Bake Detroit-Style Pizza at Home

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Издатель
Learn how to par bake Detroit-style pizza at home for a crispy, golden crust that’s easy to finish later. In this video, Chef Leo Spizzirri walks through the full process after the dough has rested for 24 hours, including choosing the right Detroit pizza pan, greasing the pan, stretching the dough, proofing, and par baking in a home oven.

Tools recommended for detroit style pizza:
LloydPans 10 x 14 - https://amzn.to/4wiB49r
LloydPans 8 x 10 - https://amzn.to/4eUNWvk
Pizza Pan Gripper - https://amzn.to/3RiLmaM

My new book Pizza Love: https://amzn.to/4f4f1wt

Timestamps:
0:00 Intro
0:30 Dough After 24 Hours
0:50 Detroit Pizza Pans
2:10 Pan Lids & Proofing
2:42 Oil vs. Shortening
4:04 Greasing the Pan
5:23 Stretching the Dough
6:24 Placing Dough in the Pan
8:00 Final Proof
8:40 Why Par Bake
9:10 Oven Temperature & Bake Time
10:35 Removing the Crust
11:00 Checking the Par-Baked Crust
12:00 Cooling & Make-Ahead Tips
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