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Kris, I also enjoyed seeing the picture of Otis and finding out what kind of person he was. I also believe we are all unique in one way or another, but we all share the love of pizza. I appreciate every members posts here, because I am not a full-time pizza operator and I still have a lot to...

Piper, Thanks so much for providing that link to all the members that did memorialize Otis Gunn. I also enjoyed seeing a picture of Otis. He looked like such a “down to earth†friendly man. Being memorialized can give greater meaning to someone’s life, that gave so much to others...

NicksPizza, Sounds like you also had special memories of Otis. It is also interesting you had fond memories of him being one of the “good guysâ€. That’s great to hear, he got you to try “sprinklingâ€. You are paying a tribute to him each time you send out your calzone/stromboli. There is...

paul7979, Thank you for sharing your memories about Otis Gunn. Hearing he also wanted to learn and shared his recipes is great. A legacy for someone so great as Otis, has the power to help us all try to live a mindful and proactive lives. Otis has created a lasting contribution to the pizza...

qcfmike, Thanks for getting the ball rolling. I never know Otis and now I hear he was really one of the good guys. It is always interesting to hear about another person and since he was a moderator, I have looked though some of his posts and see he tried to help people. Moderators are a special...

To all Think Tank Members: I never knew Otis Gunn and wasn’t a member, when he was a contributor here. I heard about his untimely death and would like to know more about him and what special memories members here have of him. It sounds like he was a very special person, that would help...

Tom, After I posted I did look up who Otis Gunn was and saw he was a regular contributor on the Think Tank. I also read about him on Google. He seems like the kind of man, that I also would have like to have know. I will post on Think Tank to see what memories members on here have of him. I...

Tom, I don’t know who “Otis Gunn” is, but I sure will look it up. I am always looking for new information. I would like to compliment you on being so patient with me and all my questions. I wish I could just have some kind of computer chip, to transfer your knowledge to my brain. LOL Kindest...

Tom, Thanks for all your helpful information. 😃 I also think a dough that is cold fermented will taste better when used in a par-bake skin. I can understand nothing will taste as good as a fresh baked crust. Your idea of using butter is very good in the formula. I can also see how brushing the...

Tom, Thanks for saying the crust looks good. I had a real thin par-baked skin to compare how this par-baked skin was supposed to look. It was from a commercial manufacturer. That is what I was trying to achieve. After reading patents and how they go about making real thin par-baked skin, this...

Tom, I had one other question to ask, if you have time to respond. This par-baked skin just didn’t have enough flavor when baked into a pizza. I know how yeast, salt, fermentation times and other ingredients can play an important role in the taste of the crust. In making this par-baked skin...

Tom, This was the finished 13" pie, I made from the par-baked skin if you are interested. Thanks again, Norma

Tom, I just wanted to let you know how Pete-zza and I are making out in experimenting with a par-baked skin and trying to make the par-baked skin like commercial operations would do, but doing it in a home setting. We have come a long way, but am not sure if we are there at this time. We had...

Tom, Thank you again for taking the time to answer my question. I appreciate all your knowledge and taking the time to share it with others. Regards, Norma

Tom, I appreciate you took the time to answer my other questions about how a par-baked crust is produced commercially and the companies that produce them. Peter (Pete-zza) and I have been studying more about par-baking commercially at pizzamaking.com. We have been looking at patents and...

Patriot'sPizza: Patriot’sPizza, Thanks for your idea on brushing some oil on the base of the pie. I also do this with my Sicilian pie and breadsticks at market. It is also delicious, in my opinion. I never tried infusing oil with garlic, black pepper, paramesan and basil. The only way I tried...

Tom, I just wanted to let you know, I tried a par-baked crust at market, yesterday. I used a 5.7oz. preferment Lehmann dough ball, just to see what kind of results could be with an experiment. I used two regular 16" pizza pans, oiled the bottom pan, then rolled the skin out as thin as I could...

Tom, The BBQ pizza sounds delicious. I also will give the BBQ pizza a shot. Never thought to use a piece of aluminum foil oiled and then bake the pizza there first… I tried one time before on my BBQ grill on a pizza stone and I ended up with a dark bottom crust. Also used to high of heat...

Tom, I appreciate you telling me the names of other commercial producers of par-baked crusts. I will go about experimenting. That is something I love to do. I don’t want to make this par-baked crust for use at my pizza stand at our local farmers market, but just want to see if I can do this...

Tom, I appreciate you took the time to go though the way commercial producers do make their par-baked crusts. I had also wondering about the docking, because I had tried a formula at home and my crust rose even though I had docked it aggressively. I can see how the molds keep the crust from...