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Author Topic: Chicago Thin as homemade frozen pizzas - tips and tricks learned thus far  (Read 1030 times)

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Offline mrebersv

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  • Location: Denver
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Re: Chicago Thin as homemade frozen pizzas - tips and tricks learned thus far
« Reply #20 on: January 11, 2021, 09:53:41 PM »
FYI, I plan to try 500F with the rack in the top position for that one.  I feel like both the increased temp and being right below the super hot top may help brown the interior cheese a bit more.  Though 400F might be the right move here to ensure the edges don't brown too much before the center does.  We'll find out with experimentation. 

Also, that frozen pie had a sister, but she was baked and eaten immediately (i.e. fresh not frozen).  Pics attached in case anyone is interested. 

Offline PizzaBen

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Re: Chicago Thin as homemade frozen pizzas - tips and tricks learned thus far
« Reply #21 on: February 12, 2021, 10:43:42 AM »
Is there a reason they canít just be fully cooked and then reheated?  I have good success with that method.

Offline mrebersv

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  • Posts: 15
  • Location: Denver
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Re: Chicago Thin as homemade frozen pizzas - tips and tricks learned thus far
« Reply #22 on: February 12, 2021, 02:08:26 PM »
Is there a reason they canít just be fully cooked and then reheated?

If that works for you, go for it.  I don't like the way the cheese comes out after it's melted, then resolidifies, then is melted again.  But that's me. 

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