The Ultimate Guide to Perfectly Par-Baking Pizza: Master the Art of Preparing and Freezing Homemade Pizza Bases

How to Par-Bake Pizza: The Ultimate Guide

Are you a pizza lover who wants to enjoy homemade pizza without the hassle of making dough from scratch every time? Look no further! Par-baking is a fantastic technique that allows you to pre-make pizza bases and freeze them for later use. In this ultimate guide, we will walk you through the process of par-baking pizza dough, its benefits, and everything you need to know to achieve delicious results.

What is Par-Baking?

Par-baking, short for “partial baking,” is a cooking technique commonly used for dough products such as bread and flatbreads such as pizza. It involves partially baking the dough before freezing it for long-term storage. This technique simplifies meal preparation by allowing you to have pre-cooked dough products on hand, saving you time on busy weeknights or when unexpected guests arrive.

How does Par-Baking work?

During the par-baking process, several important changes occur in the dough that allow for long-term storage. The yeast in the dough is killed, preventing it from rising or falling further. The proteins and starches in the dough solidify the internal structure of the bread, creating a stable product. However, the desired external characteristics, such as a golden brown crust and charred flavor, are not fully developed during par baking.

The Par-Baking Process

Par-baking pizza dough is a simple process. Here’s a step-by-step guide to help you get started:

  1. Prepare the dough: Start by making the pizza dough and shaping it to your desired size and thickness.
  2. Partial Baking: Preheat your oven and place the molded dough inside. Bake for 7-12 minutes or until the bottom is pale. The goal is to partially cook the dough without fully developing the outer characteristics.
  3. Cool and freeze: Allow partially baked dough to cool completely, then freeze for up to 3 months. Freezing preserves the dough for later use.
  4. Thawing and Final Baking: When you’re ready to use the partially baked dough, thaw it, add your sauce and toppings, and bake again for about 10 minutes or until the crust is golden brown and the toppings are cooked to perfection.

Benefits of Par-Baking Pizza

Par-baking pizza dough offers several advantages that make it a worthwhile technique:

1. Saves time:

Par-baking allows you to prepare pizza bases in advance, reducing the time needed to prepare the meal. By partially baking the dough on a convenient day, you can save time later when you only need to add toppings and finish the base. The cooking time on the day of serving is cut nearly in half, making it perfect for busy schedules.

2. Bulk preparation:

Par-baking allows you to make a large batch of pizza bases that can be stored for months. This eliminates the need to make dough from scratch every time you feel like pizza. Just take a day to make the dough, shape it and par-bake it, and you can enjoy homemade pizza for many nights to come.

3. Crispy crust:

Par-baked pizzas tend to have a crisper crust than traditional baking methods. The partial baking process helps develop a crispy texture that enhances the overall pizza experience.

4. Versatile baking methods:

Par-baking allows you to finish the pizza using a variety of baking methods. Whether you prefer a pizza oven, wood-fired oven, convection oven, pizza pan or pizza stone, you have the flexibility to choose the method that best suits your preferences and equipment.

Considerations and Tips

While there are many benefits to par-baking pizza dough, there are a few factors to keep in mind:


When making par-baked pizza bases, it’s important to maintain consistency. Be sure to shape the bases to the same thickness to ensure even par baking and consistent results. Base thickness can affect par-baking time, freezing time and final baking time.

Recipe adjustments:

Depending on your dough recipe, you may need to make adjustments. Some pizza dough recipes contain a significant amount of yeast, which can cause bubbling during par-baking. To prevent excessive pocketing, consider reducing the yeast by half. This adjustment will help control the texture and appearance of the dough.

Cooking methods and surfaces:


Proper storage is critical to maintaining the quality of partially baked pizza dough. Ensure that partially baked dough is completely cooled before freezing. Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent freezer burn and maintain freshness. Label each portion of dough with the date to keep track of its shelf life.


When thawing par-baked dough, it is best to do so gradually in the refrigerator. This allows the dough to thaw evenly without affecting its texture. Avoid thawing the dough at room temperature or in the microwave as these methods can cause uneven thawing and affect the final result.


Par-baking pizza dough is an excellent technique for pizza lovers who want to enjoy homemade pizza with minimal effort. By partially baking and freezing the dough, you can have convenient pizza bases ready to go whenever the craving strikes. Par-baking saves time, allows for bulk preparation and delivers a crispy crust. With the right adjustments and considerations, you can achieve delicious results and elevate your homemade pizza experience. So why not give Par-baking a try and enjoy the convenience and taste of freshly baked pizza whenever you like?
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Can I use any type of pizza dough for Par-baking?

Yes, you can use any type of pizza dough for Par-baking. Whether you prefer a classic homemade dough recipe or a store-bought option, the par-baking technique works well with different types of pizza dough.

How long can I store par-baked pizza dough in the freezer?

Par-baked pizza dough can be stored in the freezer for up to 3 months. Be sure to wrap the dough tightly in plastic wrap or place it in an airtight container to maintain quality and prevent freezer burn.

Can I bake individual pizza crusts and freeze them separately?

Absolutely! Par-baking individual pizza crusts and freezing them separately is a great idea. It allows you to defrost and use only the number of crusts you need without having to defrost the entire batch.

Do I need to thaw the partially baked dough before adding toppings and rebaking?

Yes, it is recommended to thaw the par-baked dough before adding toppings and baking again. Thawing the dough in the refrigerator will ensure even thawing and maintain the texture of the dough. This will also help the toppings cook evenly and prevent the crust from becoming soggy.

Can I par-bake gluten-free pizza dough?

Yes, you can par-bake gluten-free pizza dough. However, keep in mind that gluten-free dough may have a slightly different texture than traditional wheat-based dough. It’s important to follow a gluten-free pizza dough recipe specifically designed for par baking for the best results.

Can I use par-baked pizza dough for recipes other than pizza?

Absolutely! Par-baked pizza dough is versatile and can be used for many recipes beyond pizza. You can use it as a base for flatbreads, calzones, or even as a crust for savory pies. Get creative and explore different culinary possibilities with your par-baked pizza dough.