Question
As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home.
I noticed that some of these pizzas describe themselves as having a "rising crust." Those crusts get quite tall, an inch or an inch and a half (probably about 3-5 cm). My homemade thin crust pizza is maybe half that height.
Yet these crusts have much more in common with a thin crust pizza than a Chicago style, or the not-too-tasty bread-y imitation of Chicago-style that passes in most Chicago-style recipes and at some chain restaurants.
How do these pizzas work? I have trouble seeing how they could rise after par-baking, so are they not par-baked? How could I duplicate this crust from scratch?
Answer
I believe they use a combination of hydrogenated oils, yeast and standard leavening agents like baking powder and baking soda.
My experience is that without hydro, the super rising crusts are just tougher to make. I have settled for a medium riser but an awesome taste. I like to use yeast in my pizza crusts. Generally, chemical reactions go faster at higher temps, so yes temperature does matter...
However, since the reaction starts immediately, I would say it is more dependent on the amount and how long you let it work. The trick is the optimize the timing so that you bake the shape you want (i.e., fluffy and big) into the crust just as it gets to that point from the leavening (the most risen and fluffy). If you wait too long it will depress...
I read a bit about this here as well:
http://en.wikipedia.org/wiki/Baking_powder
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