How to par bake pizzas for your next party.

[@bjjbrawler1]

6:00 Star Wars blaster sound

[@ThePizzaGuyJon]

That’s hilarious.

[@johnmichaels6794]

GREAT job on the stretching!

[@ThePizzaGuyJon]

Thank you.

[@mihayy2000]

He makes it look so easy

[@ThePizzaGuyJon]

Thank you.

[@Reinolds_Recipes]

Looking good! Love your content, thanks for sharing :) subscribed 😀

[@ThePizzaGuyJon]

Thank you. I appreciate the follow.

[@richards2072]

Interesting video. I'm using the Ooni Volt but I'm going to try this next time. Thanks very much.

[@ThePizzaGuyJon]

Awesome, can’t wait to hear about it.

[@kdkrone]

Thanks for your inormative video-nicely done. I have an off-the-wall question: I noticed the wheeled cart which supports your Ooni. I would be interested to know the specs on it (manufacturer, size, where it is available), as I am looking for something similar. Thanks!

[@iPat6G]

You don't really need to keep the parbaked pizza warm. You can also finish it in the oven inside the house, no need to go back out to the Ooni. This is how restaurants do it.

[@bartscave]

Why do you sauce it first? Just to keep it from popping up in the center? I parbake with nothing on at first now. I think it makes the crust a little crispier, but I haven’t tried it your way yet.

[@dwayfarer1]

Hi great video! It looks like you have double stacked pizza stones in your Ooni Koda. Are you indeed using two layers of pizza stones? Is that more effective (especially in browning the bottom of the pizza)? Thanks

[@rdy4trvl]

I noticed the same thing. Stone thickness is a concern I have with the Ooni (vs Roccbox). Pizza Guy Jon, love to hear your comment.

[@markgilbert218]

What temp was your oven set to? Was it lower than when making a pizza with all toppings to eat right away?

[@georgebueno8596]

How low do you lower your temp when you finish baking with toppings?

[@markgilbert218]

Why put any cheese at all? Have you tried just partaking with sauce only and adding cheese later? I was thinking about this for frozen pizzas.

[@dandiesel9966]

I've been away for 4 weeks and haven't really been on social media but I've just got home and cant wait to catch up on the pizza making!

[@ThePizzaGuyJon]

Oh man you have missed a lot.

[@tommanning7337]

😎👍🏻👍🏻🍕🍕🍕🍕

[@JaimeBarboza88]

Could you par-bake and let them cool down to finish the next day?

[@ThePizzaGuyJon]

You definitely could.

[@colinchuter2498]

😊

[@jch46]

Good video! Please, a question, could you pass me the link of the spoon with which you spread the tomato? I've been looking for a spoon like that for a long time Thank you very much

[@ThePizzaGuyJon]

Mine doesn't have an actual brand name. I got it at a local restaurant supply store. Its a 3oz ladle.

[@ThePizzaGuyJon]

Actually I found it. www.webstaurantstore.com/vollrath-62167-3-oz-ivory-solid-round-stainless-steel-spoodle-portion-spoon-with-grip-n-serve-handle/92262167.html

[@konopamike]

You make getting the pizza onto the peel too easy, that's the hardest part for me and the launch.

[@jodc4153]

Yummmmmmmmm

[@micuzzu]

What table is that?

[@ThePizzaGuyJon]

It’s a table I got off Amazon. Metal table with wheels for restaurants.

[@richards2072]

What temperature were you parbaking at?

[@ThePizzaGuyJon]

Anywhere between 850-900f

[@dionysos1234567]

Whats the maximum amount of time you can keep your par baked pizza before you fully bake it?

[@ThePizzaGuyJon]

I don’t think there’s really a specific time. I’ve never gone over an hour.

[@WayneMarion]

Does everyone in these yt videos make tiny pizzas because they cannot make full size ones? Looks like it.

[@ThePizzaGuyJon]

Check out my channel. I am making some big NY pizzas.

[@kenwatson4890]

What temp do you have the resting oven at in your kitchen ? Great video

[@ThePizzaGuyJon]

175f

[@kiboshkooks]

Bro you burnt that second one 😂