Re: Robenco15 Tries to Pizza

Quote from: stickyD on Today at 07:23:10 PMYes, all others were straight baked. An emergency pizza would be hastily put together if you were low on product in the display case and there was an influx of customers–using the par-baked crust was quicker to throw together and buy you time to catch up. (There was only one pizzaiolo at this place so maybe others with more staff–Bonci Pizzarium–do it differently). I guess most places in Rome don’t par-bake but par-baking is absolutely valid, two sides of a coin.

Interesting using both methods for the same product in the same shop.

What were the oven temperatures for the par-baking, the final bake with the par-baked crusts and the straight bakes?