Two beautifully par baked Brooklyn Sicilian pizza bases. Using the Bellucci method. These will be cooled, then frozen for use at a later date.
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Par baking Sicilian pizza dough
The Bellucci method was originated by the late Andrew Bellucci. ( RIP) The method, is a compromise to get a par baked dough to keep the characteristics found in a single baked raw dough with toppings.
Just before baking the well risen dough is topped with a light coating of watered down pizza sauce. Plain water can also be used. In my case above, I also added seasoning.
...it wasn't John Belushi (RIP).
A prominent N.Y. pizziolo, with a checkered past in finance.