this post was submitted on 19 Jun 2026

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Lexam@lemmy.world

It's Friday 06/19/2026. Hey, What's Going On! (lemmy.world)

submitted 4 months ago by Lexam@lemmy.world to c/autism@lemmy.world

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Today is baking day! I ended up with thirteen loaves in total.

This post is for casual conversation if you don’t feel like making a post of your own.

refrigerator full of dough

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[–] pedantichedgehog@sh.itjust.works 3 points 4 months ago (7 children)

Protip: parbake your pizza crusts! Then you can load them up with cheese but avoid doughy middles

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[–] Wizard_Pope@lemmy.world 3 points 4 months ago (6 children)

Parbake?

The pizza was still great just a bit fat

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[–] pedantichedgehog@sh.itjust.works 1 point 4 months ago (5 children)

Mostly cook it, so that you can cook it again after adding toppings.

From wikipedia: Parbaking (also known as part-baked in the UK) is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage or assembled into a final product.

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[–] Wizard_Pope@lemmy.world 1 point 4 months ago (4 children)

So you say hal bake it then freeze it and full bake it later? Or just the same without freezing it inbetween?

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[–] pedantichedgehog@sh.itjust.works 1 point 4 months ago (3 children)

Freezing is optional. For pizzas, the real benefit is that you don't try to cook both the dough and cheese at once. In my experience it's easier than trying to balance cooking the dough fully without burning the cheese

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[–] Wizard_Pope@lemmy.world 1 point 4 months ago (2 children)

I never really had issue with the dough cooking and the cheese burning so IDK

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[–] pedantichedgehog@sh.itjust.works 1 point 4 months ago (1 child)

May not be worth the effort in your case. Ymmv. I've had undercooked middles enough that I prefer to parbake the crust before adding toppings.

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[–] Wizard_Pope@lemmy.world 1 point 4 months ago

I've been using a pizza stone and just cranking rhe oven as high as it goes an no issues.

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