As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly after I add the toppings.
Baking – How do i cook pizza dough before adding toppings
bakingdough
Related Solutions
Just make the base bigger than you need with the edge pulled slightly thiner than the main base, and then roll the edge inward on itself
You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking
Put the pizza tray on a turntable (cake decorating or "lazy susan") to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down
You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs
BTW in traditional pizza with a properly hot oven, the crust (cornicione) puffs up because it has no topping on it, but this results in a crust that is only slightly fatter than the main base, or just big bubbles that break when you hold it. By doubling up the dough you get a real substantial crust
If you dough is a disc shape: When I worked as a pizza cook at a popular fast food pizza place, we would put our dough still frozen into what we called a proofer. It was basically a heated cabinet around 130 F. It would defrost and have it's final rise in there. After that we would stretch to make the pizza. You could probably replicate this by putting your dough into a covered pan in the oven without preheating on "low" or "warm". You would also want to put a bowl of boiling water in there to add steam. Just make sure it doesn't burn or get up to temperature. You may want water or oil in there with it so it doesn't dry out.
If you dough is in a ball: I do this for other frozen foods, but haven't tried it on dough before. Put it in a sealed plastic bag and leave it in warm water. I like to leave it with a constant stream of warm water flowing over the object so the water stays warm. The heat should defrost it and the plastic should keep it dry.
Related Topic
- Dough – How to make yeast- and gluten-free pizza dough
- Dough – Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
- Baking – Dividing Pizza dough to balls before baking
- Dough – Pizza Dough Ingredients too runny even after adding flour
- Dough – Dents in pizza dough
- Dough – How to you tell if pizza dough has been kneaded enough
Best Answer
So we have two different things here: first, can you precook your pizza crust, and two, why is your pizza crust coming out "underdone" when you cook it with toppings.
Of course you can precook pizza dough. Just roll it out, and put it in the oven for somewhat less time than you would for a finished pizza. For example, if cooking a pizza with toppings normally takes 12 minutes, parbake the crust for around 5 minutes.
The second question, though is why is this a problem for your pizza dough in the first place? I'm going to assume by "underdone" you mean "doughy and wet", because that's the usual problem with poorly-cooked pizza (aside from burnt, which is the other end of the spectrum). There's a few common reasons why your pizza crust would come out doughy and wet: