You know that heartbreak. You slide a perfect-looking pizza out of the oven. It’s loaded with pepperoni, mushrooms, and a mountain of mozzarella. But when you lift a slice, the middle flops down like a tired puppy.
The culprit is steam. Vegetables, sauce, and cheese release moisture as they cook. That moisture soaks into the raw dough, turning it into a gummy, undercooked mess.
Par baking builds a barrier. It cooks the dough just enough to create a firm foundation that repels that steam. Think of it as putting a raincoat on your crust.
How to Do It (It’s Easier Than Folding a Fitted Sheet)
First, shape your dough into whatever you like—round, rectangle, or even a free-form blob. It’s your pizza; no judgment here. Place it on a lightly oiled baking sheet or a pizza stone.
Next, poke it all over with a fork. This is called docking, and it prevents the dough from puffing up into a giant bread balloon. Poke like you’re typing a very enthusiastic text message.
The Essential Guide To Par-Baking Pizza Dough Before Grilling | ShunGrill
Then, slide it into a hot oven—around 425°F to 450°F—for about 5 to 7 minutes. You want it to look dry and just barely starting to color, like a pale golden beach. Do not let it get brown yet.
Pull it out, let it cool for a minute, and there you have it: a par-baked crust ready for action.
