This is what my great-granddaughter’s pizza looked like. I thought it tasted good, but am not sure what I am looking for. The pizza was baked at 480 degrees F.
The fluted edge did stay upright this time.
You have taught her well Norma.
I know I said I was leaving behind the bland HRI grocery store frozen pizza's....but I still have some left over from when I was going to send some to you.
Soooo....last night I baked up another.
I did the Garvey 410 degree bake with a regular size cheese and pepperoni pizza that I allowed to defrost before cooking. No extra doctored up toppings this time. Just a straight HRI product.
This pizza was very good. No brittle/hard rim now. I am a sauce lover and this pie had plenty of it. Bottom crust had nice flakiness to it.
I was finally put in mind of how a HRI pizza tastes like on 31st. St.(been a long time since I've been there).
It was not "spot on", of course but the rich flavor from the crust came through in every bite.
Norma, I'm reporting this because I know you have never had "the real deal" but since you have recently tried the frozen one's now, hopefully, one of those turned out the same as what I had last night and now you can be more assured of what to look for.