They never come out anywhere near as good as a freshly made pizza at a pizzeria when I follow the box directions. I imagine some of that is a result of freezing the pizza, but I think the directions might be the bigger factor. So my plan is to try emulating the conditions of a proper pizza oven to the best of my ability by:

  • Thawing the pizza out before cooking
  • Preheating the oven to its hottest setting (500f) with a metal baking sheet inside it
  • Putting the pizza directly onto the hot sheet and closely monitoring until it looks done

This is still a very far cry from a pizza stone and an actual pizza oven, but I’m hoping it’ll at least be somewhat closer to the real thing. Am I going in the right direction with this / do you have any better ideas?

  • blight [any]@hexbear.netEnglish
    7·
    1 year ago

    there’s nothing stopping you from just adding more ingredients and spices on top, but i think the bread will never rise properly since it has been frozen shrug-outta-hecks

    pet peeve

    matt-jokerfied THERE’S NO NEED TO ADD PRE- TO THE WORD PREPARED, IT ALREADY CONTAINS ONE PRE- WHICH WORKS PERFECTLY FINE matt-jokerfied

    • cosecantphi [he/him]@hexbear.netOPEnglish
      4·
      1 year ago

      Yeah it’s not really a flavor thing. My problem is the texture of the bread, there’s always something off about it. But I do know that you can make perfectly fine bread with pre-prepared frozen dough, I’ve done it before. I’ve even had it rise substantially after thawing. That’s what lead me to think the problem is with the box directions.