I know this doesn't win me any awards....but I'm calling BS on this whole "layers" of, and or "flakiness". ....Put up a pic and show me man.....a pic of the "original" style.....that is what we are discussing here....post it up ...
It wins you an award for being wrong.
Maybe CDNpielover has pix from his recent pie. Mine's digesting now. I don't make it a habit to photograph every meal. Sorry.
I've baked 50-75 HRIs per year for the last eight years or so. FWIW, Norma, it looks like the crust on your frozen pie was way underdone, as you surmised. The bottom should be golden brown. In my gas oven, I go for a really long bake. I'll even sometimes drop the temp down to 375 to go an extra five minutes to let the crust finish without scorching the top. Lower in the oven should help, too. Bare rack, right?
Crispy, crunchity, yeasty, flaky Home Run Inn. It is like no other pie.
And it's gotta be sausage. I know to said you couldn't find any, Norma, so I get that. But what I don't get is your characterization, Bob, of it being nasty. It is probably the best sausage available on a frozen pizza. I know that bar is pretty low, but I'd call it pretty good. And they load it on there. FWIW, what they have managed to do with a par baked, frozen pizza made widely available...it's pretty damn impressive.
But there's no accounting for taste. So to the folks who dislike it, it's cool. I ain't no shill. For me and my house, I have three options for pizza available in my entire 1.5M person, 14-county metro area. Make it myself, drive across town to the only edible place in existence, or make a frozen HRI.
And whoever asked about Reggios: the local Aldi carries it from time to time, and we've had a bunch. It is similar to HRI but a lot drier crust and overall quality just isn't as good.
I doubt any of this feedback helps anybody with anything. Sorry.