Self-Rising and Par-Baked: Understanding Different Pizza Crust Types

Wouldn’t it be ideal if everyone had the same definition of the perfect pizza crust? Unfortunately, that’s not how things work. People have differing views about their favourite pizza crust. Some will argue that pan-crust pizza is the way to go. Meanwhile, you’ll also see people debating about whether thick or thin crusts are the correct pizza crusts.

That’s where self-rising and par-baked crusts also enter the mix. These crusts have unique characteristics that make them feasible options for your restaurant. Ideally, you’ll want to have both crust types to serve different customers with varying tastes and preferences.

Regardless, it’s still important to understand the differences between these two crust types. It’ll help you understand how to use these different crust types to create pizzas with bold flavours. In addition, you can also use these crust styles to create different styles of pizza, like the traditional Pepperoni pizza, Chicago-style deep dish pizza, or the South Melbourne-style pizza.

What is Self-Rising Crust Pizza?

Self-rising crusts use leavening agents like baking powder or soda for the pizza dough. These leavening agents cause the pizza dough to rise during the baking process. You can also use self-rising flour instead of baking powder or soda to save time and streamline preparation.

What is Par-Baked Pizza?

Par-baked pizza crusts use dough that has already been baked once. It gives the crust the same characteristics as baked bread. Partially baking the crust eliminates the yeast in it. As a result, the dough’s internal structure is already formed. Par-baked crusts are often preferred by pizza establishments and pizzerias because they can be stored at room temperature. Therefore, pizzerias don’t need to spend as much on storing these crusts. Their storage variability makes them a particularly feasible option for fast-food restaurants offering pizza delivery.

Par-baked pizza crusts are also popular with pizzerias because they reduce cooking time, helping ensure faster customer service.

The Difference in Crust Performance and Usage

Many pizza restaurants prefer self-rising and par-baked crusts because of their adaptability and consistency. These factors draw customers to these crusts because they offer a satisfying texture, aroma, flavour, and taste.

However, people might prefer self-rising crust over par-baked or vice-versa because of their different characteristics.

Self-Rising Pizza Crust Characteristics

• The crust rises as it finishes baking
• Don’t require proofing or kneading
• They have a long shelf life of 90 to180 days
• The crust is excellent after being warm for extended periods
• Well-suited for different types of ovens, like conveyor, convection, and home ovens
• They have a soft texture with a crisp bottom

Par-baked Pizza Crust Characteristics

• Par-baked crusts are easier to handle and prepare
• They have short baking times and don’t require proofing
• They have a long shelf life and can be refrigerated for a week
• Well-suited for various oven types, including conveyor, rapid cook, and home ovens

Order Scrumptious Pizza from Lina’s Pizza and Pasta

Lina’s Pizza and Pasta is a family-owned restaurant in Hawthorn, Victoria. You can’t go wrong with us if you’re looking for quality pizza in Melbourne. In addition, we also offer affordable family meal deals, perfect for your next pizza night. Check out our menu for more information. Alternatively, contact us today to place an order.