Dough Preparation for TAKE AND BAKE PIZZA

[system]

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?

 

[PIZZAMAGOO]

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!