Dough Preparation for TAKE AND BAKE PIZZA

I was recently contacted by the local grocery store they would like to sell my pizza in there refrigerated deli case. I have never done “take and bake” before so I am wondering what to do. Should I parbake the crust, or is there an additive that I can add to the dough to reduce the proofing process of the dough?

Check out the recipe bank link on the home page of the PMQ site. There you will find all you need to get started in take and bake. Good luck!