Hello, Mr. Lehmann.
My name is Rogelio, Im from Chihuahua, Mexico. I have 2 years in the pizza business.
IÂ´ve been reading your articles in PMQ and I think you can help me with some doubts.
First of all, let me tell you than I want to make par-baked crusts in my pizzeria to make my pizzas consistent, but I was reading that par-baked crusts loose their flavor.
Could you please explain me the correct process for making a good par- baked crust (like fresh dough), including
the ingredients to prepare it?
I will appreciate your help.
Thank you very much for your attention.