I'm making a focaccia based pizza this evening and want to ask for your advice on the issue of par baking the crust. I've watched a lot of ameteur videos and the vast majority do not par bake. There are more professionally produced demos that basically just have you bake the focaccia and pull it 10 minutes before it's done, dress it and return to the oven till ready.
My focaccia is 80% hydration, but I'm willing to drop it down somewhat if necessary.
I'd appreciate the input. TIA