The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Mr Mannn on January 03, 2015, 07:45:58 PM
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Mine looks all skimpy with cheese, so I add 8 oz of shredded Sharp Cheddar. 20 minutes at 400 doesn't seem to bother the cheese at all. Further, there is not enough Peperoni.
Since cooking in an actual oven is new to me, I have to ask.
"How do you make a frozen pizza better?"
When I did Microwave cooking I used Boboli Pizza crust, Classico roasted garlic spaghetti sauce and 8oz of shredded cheese and made fresher pizza. (the pizza sauces were all too sweet for me.)
I'm kinda thinking of going for that combo again, especially if I have to add cheese all the time.
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We pretty much skip frozen pizza and do like you said, use a premade crust and add your own toppings. An alternative to that is buying a loaf of French bread and make our own French bread pizza.
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I avoid frozen pizza, especially since homemade is so easy to make and dirt cheap. Homemade pan pizza makes DiGiorno taste like the junk food it is.
I'd like to try Papa Murphy's... I hear good thing about them.
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I'd like to try Papa Murphy's... I hear good thing about them.
I hope they have gotten better since I tried them last.
Also, how do you set your oven up to bake a pizza at home? Like, the temperature, rack placement, etc?
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Baking rack in the upper half of the oven but not on the top rack. Preheated to 400º and with plenty of space to slide the pan in to.
I use an easy no-knead bread dough, pizza sauce (not "pasta" sauce), pepperoni, and generic pizza-style shredded cheese mix. The dough takes five minutes to throw together and sits for 24 hours. Punch the dough down and roll it out. It doesn't have quite the same gluten structure as a standard dough recipe, but it does fine for pizza baked in a cast-iron pan. The dough is less than six ingredients -- all you have to do is stir it together.
If you have a tomato garden, it's a great way to use the extra tomatoes. I spend about $1.50 for a single pizza.
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
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We use one of these for both fresh and the occasional frozen pizza.
http://www.gopresto.com/products/pizzazz/
They have separate elements for top and bottom.
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We use one of these for both fresh and the occasional frozen pizza.
http://www.gopresto.com/products/pizzazz/
They have separate elements for top and bottom.
I just don't see the benefit in paying for something that only serves one purpose.
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I just don't see the benefit in paying for something that only serves one purpose.
It doesn't put out heat like an oven does in the summer time.
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I thought we were getting a discussion of tombstoning.
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We pretty much skip frozen pizza and do like you said, use a premade crust and add your own toppings. An alternative to that is buying a loaf of French bread and make our own French bread pizza.
Yep. costs the same and tastes better. Bobboli from now on.
Pizza sauce: what sauce do you use? I never liked any of them cause they are too sweet. I've been using garlic spaghetti sauce.
and what cheese are you using? My standard is sharp cheddar. But I use that with everything.
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Y'all are makin' me hungry fer pizza. But I've still got prime rib and cheese taters left to warm up an' eat.....
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Y'all are makin' me hungry fer pizza. But I've still got prime rib and cheese taters left to warm up an' eat.....
Trade ya. Still got one last frozen pizza in the deep freeze.
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I avoid frozen pizza, especially since homemade is so easy to make and dirt cheap. Homemade pan pizza makes DiGiorno taste like the junk food it is.
I'd like to try Papa Murphy's... I hear good thing about them.
I don't grab one all that often, but the closest Papa Murphy's to me has always been good for take & bake your own. Sure, more expensive than a Tombstone, but far more fresh.
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Yep. costs the same and tastes better. Bobboli from now on.
Pizza sauce: what sauce do you use? I never liked any of them cause they are too sweet. I've been using garlic spaghetti sauce.
and what cheese are you using? My standard is sharp cheddar. But I use that with everything.
We use Ragu pizza sauce, but not a lot of it. We load pizza down with sausage, pepperoni and tons of mozzarella.
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Local Wally World sells pizza dough. You can keep it in the freezer. Its not hard to shape. I don't use sauce just crushed tomatoes with lots of oregano, garlic and basil added. Secret is to minimize the tomatoes, to much and the crust won't get done. Lots of shredded mozzarella and parmesan. Always a drizzle of EVOO. 15 min in a hot oven 475. I have one of those pizza pans like a screen so the crust gets nice. My favorite topping is fresh basil.
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There are some good frozen pizzas. Trader Joe's has some imported from Italy. They also have a gluten free pizza, which is really good.
But the other day I found a pizza shell @ Earth Fare in the refrigerated section. Of course it can also be frozen. It comes in white or wheat. "The pizza gourmet Wood Grilled". Since I'm addicted to pizza & its my favorite breakfast food, I tried it. & it was really good. Highly recommend.
http://www.woodgrilledpizzacrusts.com