Par-Baking

Partly baking bread, rolls, or pizza crusts until the structure sets but the crust is still pale, then cooling them and finishing the bake later. It lets you bake ahead, freeze, and serve fresh-tasting bread with a short final bake. Bakeries use it a lot, and it works well at home for holiday rolls and pizza nights.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Bake until the inside is set but the crust has barely any color. Cool it completely on a rack before you wrap and freeze it, or trapped steam turns the crust soggy.