I have been making "pizza shells" or parbaked pizzas for years. I started out mixing ingredients by hand, then won a bread maker at a silent auction about 20 years ago. I started using the dough cycle,mixing 3/12 cups King Arthur unbleached bread flour, letting the dough rise, then separating the dough into three equal portions, letting them rise for about 90 minutes, then stretching them out on to Bake King pizza pans (try to find them today!), and parbaking for 8 minutes. After burning out two bread makers, I now have a Zojirushi Bread Maker, I now use a mixture of King Arthur unbleached bread flour with Italian 00 flour, I start by using the Sour Dough setting on the Zojirushi, using 1/13 cup water/1/1/3 cup King Arthur flour, 1/8 tsp yeast to create a biga, then let it proof for about 5 hours. I then add the remaining ingredients, 1 1/3 cup 00 flour, 2 1/2 tsp yeast, 1 tsp sugar, 1 tsp sea salt, 2 TBS evoo, then run a standard dough cycle, once the kneading is complete, I cover the dough in the bread pan and put it in the refrigerator overnight. The next day (or 2) I divide the dough into either 3 or 4 portions, depending on how thick I want the pizzas to be and place it in oiled mixing pans for about 90 minutes to 2 hours. Once fully risen, I spread the dough onto pizza pans, parbake at 350 for 7 minutes and freeze. I know this sounds like a lot of time and effort, but hey, I am now retired and whenever someone comes to my house, first thing they ask is " Hey, Frankie, can you make some pizzas!"

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