Make pizza at home, the Scottie's way
If you like the thrill and satisfaction of serving fresh, hot pizza out of your own oven, we're here to help!
Order par-baked pies to enjoy fresh from your oven, D.I.Y. dinner with our dough and sauce, or stock your freezer with our frozen pizzas.
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Par-Baked Pizza
Our Par-Baked Pizza option allows you to pickup an almost-ready pizza from either of our two locations, and finish the bake on your own timeline.
HOW TO ORDER
Visit our online ordering site, select the pizza you want,
then scroll down check the "PAR-BAKE IT!" checkbox
before adding it to your order.
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TO REHEAT PAR-BAKED PIZZA AND LEFTOVER SLICES
Preheat a pizza stone, baking steel, or cookie sheet to 450ºF. Bake just until the cheese begins to bubble (about 2-5 minutes). For a #1 or DeFino pizza, add the basil, parm, and olive oil in that order after the pizza comes out of the oven.
WHY IT WORKS
We bake each pizza in a two stage process. A first bake in a super-hot oven gives our crust its signature spring, char, browning, and blistering. Then each pizza rests for a few minutes to let off steam and allow the toppings to set slightly, before we give it a second bake in a lower temperature oven which ensures a nice and crispy crust. Our par-baked option allows you to perform the second bake at home.
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Thank you, have fun, and enjoy!
Dough To-Go
Allow the dough to sit for 30-90 minutes at room temperature before baking.
Set a pizza stone or baking steel on the 2nd oven rack from the top and preheat to the highest possible temperature (500-550ºF) for at least 45 minutes.
Use a spatula or floured hands to gently transfer the dough from the container to a shallow bowl of all purpose or semolina flour.
Turn the dough over a few times to coat liberally, then transfer to a smooth, lightly floured surface.
With floured hands, press down (not outward) using the lengths of your fingers (not the tips) to flatten the dough into a circle, then lift and gently hold by the edge, rotating hand over hand allowing the dough to extend into a roughly 12" circle thanks to gravity and the occasional gentle stretch.
Dust the work surface again before setting the dough down and topping.
Top sparingly– an overly topped pizza will be soggy and disappointing!
Use a pizza peel to transfer the pizza to the hot baking surface in the oven, and switch to broiler mode if possible.
Bake 4-8 minutes or to your liking, watching the pizza closely and rotating occasionally to evenly brown the crust, then move to a cooling rack and allow to rest at least 2 minutes before slicing and serving.