Far too many of us forget about the art of the par-bake, but it’s a handy trick that keeps crust from getting soggy. If you’re topping your pizza with something that’s moist or wet (like fresh mozzarella), you want to partially bake the crust before proceeding with the add-ons. Bake it until it’s just firm enough to stand up to the extra weight, then make your pizza pretty. Saffitz and Perry offer a genius tip for how to tell when the crust is perfectly cooked: Use tongs to carefully lift the pizza and peek underneath it.
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