How to Par Bake Detroit-Style Pizza at Home

Learn how to par bake Detroit-style pizza at home for a crispy, golden crust that’s easy to finish later. In this video, Chef Leo Spizzirri walks through the full process after the dough has rested for 24 hours, including choosing the right Detroit pizza pan, greasing the pan, stretching the dough, proofing, and par baking in a home oven. Tools recommended for detroit style pizza: LloydPans 10 x 14 - https://amzn.to/4wiB49r LloydPans 8 x 10 - https://amzn.to/4eUNWvk Pizza Pan Gripper - https://amzn.to/3RiLmaM My new book Pizza Love: https://amzn.to/4f4f1wt Timestamps: 0:00 Intro 0:30 Dough After 24 Hours 0:50 Detroit Pizza Pans 2:10 Pan Lids & Proofing 2:42 Oil vs. Shortening 4:04 Greasing the Pan 5:23 Stretching the Dough 6:24 Placing Dough in the Pan 8:00 Final Proof 8:40 Why Par Bake 9:10 Oven Temperature & Bake Time 10:35 Removing the Crust 11:00 Checking the Par-Baked Crust 12:00 Cooling & Make-Ahead Tips