Should you parbake your Detroit Style Pizza? We don’t parbake our pizzas at Detroit Style Pizza Co., but that doesn’t mean we’re opposed to it – some successful pizzerias we know exclusively parbake. The following presents pros and cons of parbaking Detroit Style Pizza to help you decide which is best for your own pizzeria.
- Simpler management: it gives you the opportunity to set the dough exactly where it needs to be after proofing, which can help you avoid blowouts and deflation
- A parbaked shell sometimes hold better when you have a lot of toppings
- Parbaking takes more time because it adds another step to the pizza preparation process
- Parbaking results in a drier pizza
- Parbaking can make it difficult to get a solid crown of caramelized cheese around the edge of your Detroit Style Pizza, due to the shell shrinking and creating space between the dough and pan; it can even cause the sides to flop over
- Parbake crusts tend to bake darker
The cons outweigh the pros, so why would anyone parbake? We would parbake if, for example, we found our deluxe pizzas were getting soggy and we couldn’t get them properly cooked; or, if we found our staff couldn’t manage the dough and it was deflating during the proofing process or had an inconsistent rise.
At Detroit Style Pizza Co., we always use fresh dough because we’re able to closely monitor the proofing process. If we had an employee who struggled with the process, we’d invest time to teach the employee rather than switch to parbake.
That said, we’ve tested parbaking our Detroit Style Pizzas and people still love it, though they do notice it’s a bit drier than fresh dough. The dryness is even more noticeable when second-day slices are stored in home refrigerators!
Ultimately, I recommend fresh dough; however, there are definitely circumstances in which managing fresh dough with top efficiency could be challenging and parbaking could be an option to explore.