Par Cooked Pizza Dough

Par Cooked Pizza Doughにまつわる役立つ知識を分かりやすく発信ます。

It’s embarrassingly easy. First, stretch or roll your dough into your desired shape. Don’t worry about it being a perfect circle—rustic is just artisanal in disguise.

Place it on a parchment-lined baking sheet. Poke it all over with a fork to prevent giant bubbles (we call that docking, but you can call it “stabbing the dough for science”).

Bake it at a high temperature—like 450°F to 500°F—for about 2 to 4 minutes. You want it just set and slightly dry, but not colored. Let it cool completely before storing or topping.

Can you skip the cooling step?

Technically, yes. But that’s like trying to outrun a hangry pizza chef. It doesn’t end well. A hot crust will steam itself into sogginess under toppings.

Wait for it to cool. Seriously. Go fold some laundry. Text your mom. Then come back. Your patience will be rewarded with a crust that’s ready for action.