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Par-baking

A two-stage bake that gives the base a structural head start before wetter or heavier toppings go on.

Skill level: intermediate

Purpose

Partially bakes the base before topping, useful for very wet toppings or a longer overall assembly process

Styles using this technique

  • Pizza al taglio (Roman-style)Commonly usedGenerally accepted

    Gives the airy, high-hydration base a structural head start under wet toppings.

  • Chicago deep-dish pizzaOptionalLimited evidence

    Reduces the risk of a soggy base under the long bake needed for a full, heavy filling.

  • Pinsa romanaCommonly usedLimited evidence

    Common commercial practice for pinsa, giving the very light, airy crumb a structural head start.

  • Chip shop pizza (deep-fried pizza)DefiningGenerally accepted

    The par-baked (or shop-bought pre-baked) base is the defining starting point this style batters and deep-fries — without it, there's nothing for the batter to adhere to.

Method

Bake the plain or lightly oiled base for a short period, then remove, top, and return it to the oven

When to use it

  • Roman al taglio and tray styles
  • High-moisture-topping pizzas prone to a soggy base

Risks

  • Over-par-baking dries the base out before its final bake

Alternatives

  • A single full bake, for styles and toppings that do not need the extra structural head start

Problems this technique helps with

Base is soggy