Yes. I usually roast them on a sheet tray to drive off moisture.
If you’re making your own dough, parbake your rounds. It also cuts down the cook time from 20 minutes to 8.
This means partial bake?
Yes. If the dough is drier it dosen’t have to crisp itself up while dealing with the moisture from sauce and toppings.
Edit: Think about it like doing a pushup with or without a weight vest.
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I need this.
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I’ve been experimenting with using various fats in bread. So far, the results are:
Vegetable oil- neutral as expected, no effect on texture
melted Butter- tastes richer than vegetable oil, tighter crumb
melted bacon grease- taste basically the same as butter, but has meaty after taste no smoke though, bread has a kind velvety texture, will get greasy if left out overnight
Turkey fat- basically indistinguishable from vegetable oil
melted Duck fat- has a bit of a gamey after taste, texture basically the same as for the bacon fat but doesn’t get greasy as quickly when left out.
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Ha! Finally. Homemade pork potstickers. Wrappers and all. I have failed this mission multiple times.
Jed even liked them!
I used my pumpkin for the forces of evil and not good. But, boy is it GOOD!
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Pictures or it didn’t happen. lol
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Oh, there will be pictures. I think I’ll try again next weekend. That and perogies. They are the two things on my list. I also need to work on my vegitarian skills…
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First off, I’ve never heard of these. What are they? Second, that cake looks devine. Is that cream cheese frosting?
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So would you call butter the winner there? Or would you go with duck fat?
So the parbake is no vest? Easier for the crust to crisp because it doesn’t have added weight and moisture?
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Yup. Like you parbake pie dough.
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Chinese dumplings that are fried on the bottom and steamed on top.
Yes. It’s cream cheese frosting. This is a good recipe. It’s called a Texas Pumpkin Sheet cake with candied pecans. Jed is not crazy about pecans so I leave them off for him but, it’s even better with them.
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God I love food. I really need to get off of this thread. 
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Bread made with butter, like brioche, tends to last a lot longer. Good for people like me who only eat moderate amounts of it. Is this true of other fats?
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Bahahahahaha!!!
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My cheesey little secret, especially with pepperoni-
Crumbled up bits of smoked gouda all over the top. You can’t tell that I did that here, but I did.
I might try meunster with the mozzarella next time. It also stretches like crazy.
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@BethB for pizza ideas and @anna_5588 for how chefs are just expected to know stuff. These are how we pass recipes around.
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