from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To bake (bread or dough) partially so it can be rapidly frozen for storage.
from The Century Dictionary and Cyclopedia
- To bake partially; overheat.
Sorry, no etymologies found.
I usually parbake the crust for 6 or 7 minutes first.
If I were going to freeze a pizza like this, I would parbake the crust like in Trent's tutorial, throw on the toppings and then stick the pizza in the freezer (on the pan) for a couple of hours until it's good and solid.
Not unless I parbake it, stick it a cardboard box and freeze it …
You can parbake it, if you wish, but I generally don’t, in part out of laziness and in part because I don’t find it gets a particularly “soggy bottom” as Julia Child used to call it.
Do you really need to parbake the pie/tart crust? because i’ve made quiche before, and never parbaked the crust and it came out fine.