Big Mistakes Everyone Makes With Frozen Pizza
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- Опубликовано: 31 июл 2024
- If you're just popping your frozen pizza out of the box and tossing it in the oven using the cooking instructions, then it's not exactly like the pizza will come out bad. But the truth of the matter is that it could be better. A little bit of additional effort can go a long way toward making a desperation meal into a lovely dinner.
So what steps can help? Doing a little additional preparation with the toppings and cheese, changing up your cooking method, and using a little more patience overall can really make a difference. Avoid these big mistakes everyone makes with frozen pizza.
#Pizza #Frozen #Mistakes
Not rearranging toppings | 0:00
Baking at the suggested temperature | 0:55
Cutting the pizza too soon | 1:30
Not using a pizza stone | 2:11
Adding extra cheese incorrectly | 2:53
Not prepping extra veggies | 3:26
Skipping adding herbs | 4:00
Baking rather than grilling | 4:38
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How do you prepare your frozen pizza?
I don't, I make it from scratch. It worths it!
With a Presto Pizzazz Plus
I eat them as is and might add crushed red pepper flakes on my slices. For my boyfriend, I'll add onion powder, garlic powder, and grated parm before putting the pizza in the oven.
Italian seasoning and honey siracha sauce drizzle
I don't even think about to buy frozen pizza.
There are some culinary limits that I'll never go below. 😄😉
The Wooden Oven Pizzeria is waiting to serve me... 😎
If I'm heating a pizza stone for 30 minutes AFTER the oven has come to temperature AND I'm thawing my frozen pizza before baking it, then I have entirely eliminated the convenience of the frozen pizza. At that point, I may as well go all Binging With Babish and make my own dough, grind my own sausage, grow my own vegetables, etc., etc.
not true. It is still much more convenient than making a mess with dough and then proofing dough for night and then your own ingredients while making frozen pizza much better. Also there is zero effort to start oven and putting pizza outside from freezer. Especially since it will take same time to thaw it to make pizza stone hot enough.
*Thawing the pizza is the best trick.* Assuming it's in a box, pull the box apart at the seams and take away anything else the pizza is wrapped in. Let is sit on the stove while the oven heats up. Use the box like a pizza paddle to put the crust on the rack and take it off. Starting with a room temp pizza works best. Pizza parlors dough and toppings aren't very cold.
Yes. You should do all that. Frozen pizza is garbage and I wouldn’t serve it to peasants even if it was free.
@@chicomarlin1246 dang!!
@@rl2769 🤷🏽♀️
Sautéing mushroom, sweating onions, and peeling and roasting bell peppers is just crazy talk.
Just cut them raw and put them on top of the pizza.
You post no content and have 14 subscribers?! You are missing out on capitalizing on an epic name. I would have subscribed to see your bat caves :)
Mushrooms and onions on frozen are nearly always terrible, it's because they went in the oven raw. Many brands do assemble pizzas with roasted vegetables, however.
@@KatieGarcia101
I also have no content, no name, and for some reason 8-9 subscribers (last time I looked). I am not sure what they feel is so great about my posts.
@@Euripides_Panz I dice my onions and peppers small and I like the way they turn out, then again I cook my pizzas longer than most, I like a crispy and moderately browned crust. As far as mushrooms, if I were limited to1 topping on a pizza it would be mushrooms and I use various kinds, fresh button or baby portabella (I thick slice those), canned/jarred, frozen, whatever, and even though they are different textures when cooked I enjoy them all.
@@Euripides_Panz
I have never ever precooked the veggies I throw on frozen pizza. Never came out raw or anything like that. And the chunks of pepper I use are pretty big.
Might be time for a new oven.
I had a pizza made by an old Italian gentleman, who I am sure he knew what he was doing. He put the cheese down first, then the sauce and toppings. He told me did it that way, because then the sauce did not soak into the crust. He had only been cooking pizzas for 40-50 years.
If he’s from italy he was cooking the North way pretty sure. They have different ways of preparing, creating, making pizzas. America is so boring when it comes to Pizza. Only a few hidden Gems.
I basically cook at the temp recommended but I cut the time short by 2 or 3 minutes (depending on size and thickness) then for the remainder 2 to 3 minutes I put my electric oven on broil. I let the broil coils heat up to max (usually takes 1 to 2 minutes) then turn off broil and let it sit in oven for 1 to 2 minutes. This gives the cheese the little browning that gives it a good flavor and it crisps the edge slightly. My method does not need thawing or extra preheat times but gives your pizza that cooked in a pizza oven look and taste. Enjoy!!! P.s. I like my crusts a bit on the softer side so I put the pizza on a cookie sheet. If you desire a crisper crust just put the pizza directly on the oven rack.
Ok
advanced technique Aaron, you get a B+
@@johnhill7058 😄
I cut the temperature by 50 degree's on home run pizza and it's good
THIS!
Ive cooked definitely over a 1000 frozen pizzas and every single one I set oven to 400 degrees and usually ALWAYS go past the time the pizza manufacturer recommends and basically eye ball it the last 5-10 min until it's perfect...(I prefer a well done pie)
Hell yeah!!! I thought I was the only one who did that
I also like my pizza 🍕 well done
same except i wrote down my results into my notes and now i have a page of notes dedicated to every temp and time for cooking/baking of the usual items I make. :P
@@ServalShots damn you fancy bruh! lol
@@mikebird5148 lol
Man 250 degrees C are the max temp on my oven lol :D
You would have to let the pizza completely thaw to get away with the quick high temp method. The reason you have to cook them so long at a lower temperature is because they must thaw out while cooking.
When I actually cook anything frozen I ALWAYS thaw it in a fridge first and adjust accordingly, you get a more even cook. Never thaw room temp either unless absolutely necessary. For anything not just pizza.
This is what I was thinking. You would literally scorch the outside and still be frozen inside, lol.
Do pizza parlors start with room temperature dough? *_Yes_*
Are pizza parlors' ingredient bins almost room temperature? *_Yes_*
I never baked an acceptable frozen pizza _until I looked at it like YOUSE GUYS._
My trick is to use the box like a pizza paddle.
@@cowboybob7093 Lol 👍
@@cowboybob7093 if your pizza place is leaving their ingredients out at room temperature, you might wanna find a different pizza place
The idea of waiting to cut and raising the oven temp are good suggestions. Thanks for this.
My personal favorite tip: Add some olive oil to the top of the pizza. I've added raw vegetables to the pizza for 50 years and have never had a problem.
Mmm 😋 I like to add Knorr tomato stock powder and a little bit of salt to mine
Yes!! Olive oil makes it all better!
Same here! I also sprinkle a light coating over the olives, etc that I add. The oil…doesn’t need much but is the real key!
Olive oil sounds like "I should've thought of that." Thanks
I let the pie warm up to room temp (as much as possible at least,) and use the box as a pizza paddle to put the pie on and off the rack.
Another great tip I came across if you’re planning on eating day old pizza. Preheat your over to 375 and cook the pizza for 8-10 minutes. It sometimes is even better than it was fresh from the restaurant
So the tip about adding herbs kind of clashes with the high temp baking. Herbs and garlic can burn at those temps, so you may want to either soak them in oil a little, or add them halfway through
Very helpful info! Also enjoy the videos that rank the frozen pizzas! Keep up the good work!
You have all opened my eyes to the world of frozen pizza, I had no idea, so many cool tips and tricks! Many thanks from a hopeless pizza lover!
In addition to increasing the heat and decreasing the cooking time it's a good idea to have the oven rack at it's top setting. If you notice the ovens at most pizza parlors, except those that have brick ovens, have openings of about 5 inches.
I bought my parents a Lodge cast iron pizza pan. They love it!
I cook mine in my betty crocker pizza oven and throw in a couple ice cubes...it cooks it perfectly and the steam from the ice cubes brings it back to life.
Good advice in this video.
I buy frozen cheese and tomato pizzas with herbs and add my own pre-cooked toppings (with extra cheese at the edges) to compliment them.
Then add a little oil to the edges of the base.
Then grill it all at the max temp of my oven for about 8 minutes or so.
I add some home-made seasoning (ground chilli, paprika, salt, etc.) and serve them up!
Obviously you can swap the frozen pizza for one you prepare from fresh dough and tomato sauce, with fresh cheeses etc. But it saves time to use a ready made frozen pizza.
Cut with scissors. For my oven, cook on preheat the whole time. Make sure the center bulls-eye is free of toppings so it will cook as well as the rest. Blot the grease from pepperoni or sprinkle on Parmesan cheese right when the pizza comes out of the oven to soak it up.That works with watery toppings too like green peppers on the supremes.
I bought a new oven with an air fryer and convection built in. It’s awesome and it cooks fast and makes leftover pizza even better the second day.
air fryer and convection are the same thing!
Got to give the higher temp, shorter cook time a try. Dont eat much frozen pizza anyway. Was fun to watch. Great video
A surprisingly good add to a frozen pizza - Cotto Salami. Yeah the kind you would usually make a sandwich with. Use what ever brand you like.
Just cut it up into small pieces and add before cooking. How much is up to you.
I don't like Salami on pizza. Whenever it's part of a combination, I have them leave it off.
Summer sausage is awesome
Saute it in some extra virgin olive oil first, it brings out the spices.
@@MichaelClark-uw7ex it’s better to use regular (non-virgin) olive oil to sauté anything. Most people don’t realize that subjecting extra-virgin olive oil to high heats creates trans fats. It should really just be used for salad dressings, dipping, maybe as a finishing oil right at the end of cooking.
Went shopping last night and saw that some frozen pizzas are just as pricy as pizzas I order for delivery! Saw one for $12.99. Damn!!!
Yeah- except there's probably less grease in the frozen ones
@@kristofermitchell4021 Very true!
I hate store bought 🍕. I always do order take out when i want 🍕 pizza.
I don’t have a place that delivers to my farm. We have no choice but to drive or go with a good frozen.
@@royalfreshness815 You might have a hidden gem out there my friend!
I get the take-and-bake Mama Cozzi pizzas from Aldi, but the frozen ones are usually good too, and periodically have some really interesting topping combos. I like to get the pepperoni (usually TOO MUCH pepperoni!) add stuff like artichokes, black olives, maybe anchovies, then some of Aldi's excellent mozzarella. I cook at 450 degrees in the oven for 10 minutes, then about 3 minutes on the hot gas grill to really crisp the crust. Then I cut it Chicago style, in a crosshatch rather than pie slices. Abundanza!
yes! aldi is great
I had an Aldi pizza last week and bought another one for this week. I have an oven with a built in air fryer. Great for pizza.
My, my, who knew people were so passionate about frozen pizza! I was surprised by how many really interesting and some great suggestions there are in these comments on how to make frozen pizzas taste as good as possible. But I think if I’m going that route I’d prefer to buy a frozen plain pizza crust and just add all my own toppings. My preference is to buy a fresh pizza but that’s not always doable. So, I’m hoping to make my first pizza from scratch sometime soon to see if it’s worth the extra trouble - mainly because I have too many food sensitivities and that way, I can control the ingredients better. Love pizza!
here is tip, eat it frozen to save time
I cook my pizza to the minimum baking time on the box. I also add a cast iron pan with water in the oven with it. Seems to come out so much better
Gas fired ovens are known as _wet heat,_ sounds like you're onto something.
@@cowboybob7093 my stove is electric if that helps... 💪
@@PANTYEATR1 👍🏻👍🏼
Cut your pizza from the center outwards. This keeps the toppings from sliding to the weakest part of the slice. Also when adding extra cheese, keep it several inches away from the crust, without overloading the center. As it melts it will naturally flow outwards towards the crust. Saving you from a messy oven.
Or cut it into strips.
i just wish more people realized how easy it is to make homemade pizza at home. You can freeze pizza dough, you can make it once and divide it in batches you can freeze and use whenever or just get a large quantity of dough from a bakery. You take it out of the freezer a few hours before using it (don't worry it won't leak) and then you can comfortably prepare your pizza in just a few minutes. You don't need complex tricks to form it, it's just a simple hand movement to stretch it and make it thinner (besides the borders, which should remain puffy), then top it with whatever you like, preheat the oven for a few minutes and make sure you set the temperature as high as possible, then bake it for a few minutes until the top is bubbly and delicious and the bottom is just starting to brown in some spots.
No thanks, way too much work, I'm calling pizza hut and then I'm getting high and watching TV while I wait 😎
@@evilpimp7877 amen brother. Also not reading this wall of text. Precisely why the frozen za is CONVENIENT
@@evilpimp7877 can’t really get too high and cook. One time I tried to make my own pizza with a kit from the supermarket. I added the sauce, cheese, veggies, meats, and herbs and it smelled amazing. I let it bake for about 15-25 and came back to the place smelling like heaven. Let it sit before I cut it and when I cut it I then realized i didn’t even have any dough and it was just a pile of stuff in a pan.
I ate it anyways..
Pizza companies hate this simple trick
I haven't used an oven for frozen pizzas in over a decade. I use a rotary pizza cooker that makes them to perfection. I also tend to add my own toppings and extra cheese to them.
if you want crispy crust but dont have a stone or want to wait less time. use an aluminum pizza pan, put it in the oven for about 5 minuets at the pizza's cooking temp, then put the pie on the pan while its in the oven. Aluminum heats up and releases heat fast, you can also thaw the pizza first on the counter for about 20 minuets or so until the crust is partially thawed. It wont be as good as a stone, but is cheaper, wont take as long to preheat and you can remove the pan as soon as the pie is done and not have a hot stone to deal with or forget is in the oven.
Boy all those years at pizza chains having me cutting the pizzas as soon as it comes out the even sure were wrong! So glad you told me!
I worked at a pizza place when I was young, like a mom and pop pizza place, not a franchise. We didn't wait 3 minutes to cut the pizza, but we did wait about 50-60 seconds when we could. It does make a difference
Hot tip: have some Italian seasoning when you get a little Caesars hot n ready while it's still hot. It really kicks or up a notch.
Same works with cheap frozen pizzas.
Every now and then you wanna knock it up a notch with a blast from the spice weasel.
I bought the e Merrill Lagasse air fryer toaster oven. OMG set the pizza on the rack hit the pizza button everything comes out crispy real nice and quicker.
I dearly love frozen pizzas! Favorites are the Celeste for One which is a perfect meal. And, if I get a big pizza, I buy DiGiorno Five Cheese Pizza. For the small one, I put it on a plate and into the microwave for exactly one minute. Then I put it in the air fryer on 390F for 5 minutes. Then add extra cheese (sometimes just two slices of provolone), and cook an additional 2 minutes. Drizzle with olive oil and sea salt, then eat!
For the big DiGiorno, I have a 12" oven safe pan. I rub butter (real butter; not that plastic margarine crap!) all around the pan, add a drizzle of Olive Oil, then slide the pizza inside. Put it on medium heat On Top of The Stove (while the stove is preheating to 425F), and I let it sit there for about 5 minutes. That starts the butter flavor soaking in to the crust. Then I sprinkle garlic and onion powder on top, and shove it in the oven (center rack). Let it cook for around 15 minutes, then add extra toppings; usually just extra cheese, and let it cook an additional 5 minutes. It can sit in the pan for 10 minutes, then slide it out onto a pizza pan, cut it, eat it, then remember I have to get weighed soon and cry. 🤨🤫😁
Apparently Mashed doesn't know the difference between cheddar cheese and Swiss cheese.😂
That WAS cheddar
I'm starting to think mashed doesn't know shit
It could have been white cheddar.
Nor do they Fruits vs. Vegetables. They show a bell pepper using the word Vegetable. Olive, pepper, tomato, all fruits. I always crack up at a Subway when they ask what veggies I want. I always say "I see vegetables. Lettice, Onion, and Spinach, everything else in the case is a fruit". :)
Frozen pizza never comes with enough cheese, so I always add a large handful. I also will add pepperoni, which does not have to be pre-cooked/heated prior to the oven. Then I'll drizzle a bit of olive oil over the pizza and sprinkle it with some basil and a tiny bit of parmesan cheese. It will need to cook a little longer though. But that helps add some crispiness to the crust.
I use to work at Dominos and they cut cut the pizza the moment it's put in the box. It's pulled from the oven and goes directly into the box. Most pizza places do the same.
That’s because they don’t have time to sit around and wait for the pizza to “set”
I've seen it from both sides. A dozen dagger-eyed customers during a rush on top of deliveries aren't going to understand the few extra minutes. I've seen people start scarfing writhin two minutes of the pizza being taking out of the oven.
I wish pizza places would NOT cut pizzas in the box- the cutter doesn't go all the way to edge, meaning, I have to rip the slices apart (or get out a pizza cutter) to separate the pieces. That's the pizza places job, not mine.
@@88KeysIdaho
Shouldn't be the result. I've cut more in the three years I delivered part-time than most do in their lives. They either used minimum effort or a bad wheel. Ideally, you want to make as little contact with the food as possible once it's out. Peel it from the oven, place it in box (to go/delivery) then unless customer wants no cut, cut according to size or type desired. SM, M, L, XL have different slices counts than Chicago Style. You're supposed to arrange sliced toppings that go on top, like pepperoni with the cutter so you don't cut through them, evenly distributing flavors and presentation. Cut through pizza cleanly and efficiently. Add extras. Close box immediately and arrange with rest of order for immediate serving or delivery. Otherwise, place on warmer until order is picked up, 30 min max, I believe.
@@88KeysIdaho The box is not the cause of your problem. The person cutting the pizza is in such a rush he does a half ass job and does not press down hard enough. It's also possible the cutter they are using is dull and the pizza company is too cheap to replace it.
Turn the simple convienence of a quick frozen pizza into a 10 ingredient long drawn out process like a cooking show pizza. Got it!
*Here's a TIP*: *Poke 3-5 holes/slashes in the centre about 1" apart* . (Make sure you have cutting board under)
I always found the middle less bubbly & cooked. This evens out the cooking. Even if thawed (I do about 20 min. if I remember).
This works well regardless if it's thawed, but especially if it's frozen.
All the rest of these tips, I already do
This sounds like a brilliant solution
@@SixTough It works. I hope you have good results. :)
What I do, is buy extra toppings and cheese and load it up. Awesome every time
I make pizza from scratch mostly. But if I do eat a frozen Red Baron or Tombstone style pizza, I thaw it out and adjust the cook time. Comes out way better cooking from a non frozen state.
I have found that putting the frozen pizza directly on the oven rack---rather than using a pan------results in a much better pizza. Even if, like me, you "doctor up" the frozen pizza with additional toppings and cheese.
First, I actually save some energy by letting it thaw to room temp first. Then I cook on the lower rack at a slightly higher temp than directed to get a crispy crust. If needed, and once the bottom looks good, I move it to the top and broil for a minute. When the cheese is just before my liking, I pull out the entire rack it was on and let it sit for a few mins. This guarantees a crispy bottom. Also, turn the oven off and use the residual heat to keep the pizza warm but make sure to keep the door cracked.
How about rotating the pizza a 180° at the middle of the cooking time?
Like brownies or lasagna, waiting a bit before cutting is a must. The cheese will just continue to melt into itself and become more of a mess and potentially tear a good chunk away from its neighbor once you pull up. Good things come to those who wait. Ovens vary, and will vary from brand to brand, so don't stray too far away and keep any eye on it, especially as you near the recommended cook time (more so if you're going with higher heat that the directions call for and/or the broiler) - find what works for your pizzas and oven. Adding extras (cheese, extra pepperoni, veggies, etc.) at the halfway point works, but even a couple minutes before you're done works too. Your mileage may vary, but if it's already ready to eat as it is, you should be good to go. I've had good luck with leaving stuff I want to add out on the counter once I've put the pizza in and waiting until about 2 minutes before the pizza's ready before adding.
Its actually better to cut the temp down to around 400-410. The crust gets that golden hue and the cheese is fully cooked while the bottom isnt too crispy.
I love that when she talks about adding cheddar cheese they literally show a picture of Swiss cheese. Lol
LoL😅
Lazy
If you’re adding cheddar cheese to a pizza.
Stop and rethink your life choices.
Biscuit crust pizza with sausage gravy eggs and cheddar is a great,, never mind that's a portable breakfast not a pizza. Lol
Tombstone in my toaster oven at 400 for 20 minutes is good for me when I do the whole a whole pizza. I re heat slices it the toaster oven for the same time as I would for a piece of toast.
Comes out perfectly in my Air fryer/convection oven.
Max oven temp, use a pizza screen or a pan with holes, put the pizza on the bottom of the oven(so the crust cooks first, toppings just need to be heated(top of oven will leave crust undercooked and toppings burnt), don't leave the room! pizza will be done in 6-9 minutes.
I have used cast iron skillets for smaller pizzas. Just preheat them for 15-20 minutes. Thanks for the tips.
Yes. I use cast iron flat grill. Let the pizza thaw first. Fresh small tomatoes excellent. Add cheese over the whole thing. This works for a small pizza best.
The remark regarding using a stone and bringing the pie to room temperature was a lesson I learned the hard way. Pre-heated stone and unthawed pie produced the logical result, stone cracked in half!
@Silver Girl, OMG that’s awful, thanks for the warning! I was planning to use a preheated cast iron pan for a small pizza - it might not crack but it surely wouldn’t be good to throw a frozen pizza on a hot pan either.
As the oven is heating up… shove it in. Keeping an eye on it switch to broil about halfway through. Pizza on the fly. Sometimes i add extra pepperoni and cheese, then finish with either hot sauce or crushed red
I sometimes buy the small frozen pizzas for .99 cents each. I zap it in the micro to heat it up, then add some extra cheese/toppings and brown the crust in a sautee pan.
Hmmm...
Gonna try that
May be onto something.
I always add turkey pepperoni (less greasy) garlic powder, and parm to any frozen pizza but Red Barron Classic Crust is my perfered frozen pizza. The only thing I recommend hardware-wise is get a rocker pizza cutter. I've made so many pizzas in my life I have literally destroyed at least 5 round pizza cutters... there's nothing more annoying than being halfway through cutting pizza to have your cutter break on you. I've been using the same rocker pizza cutter for at least 20+ years and it's never needed replacing from breaking.
Or just use a chef's knife. Specialized tools to cut pizza is a waste of money, and takes up valuable space.
@@meauxjeaux431 i hear ya, my pizza cutter doesn't fit into any of my drawers or cabinets, so i have to store it in the garage, which means one of my vehicles gets parked outside.
@@toddinthemiddle That's funny. I love it !
Yeah, rocking pizza cutters look like an inverted Bat'leth, and they are fun to use.
The pizza stone and then a higher rack placement works best for us (that is, if and when we buy a frozen pizza anymore). That really mimics the NY style cooking of them, where the hot stone cooks the bottom and the closeness to the top of the oven cooks the stuff on top perfectly. But with take out pizza now around $25 to $30, I can see what we might be forced to eat more of the frozen ones.
I just use the oven but after it comes out I don’t cut it right away, I wait about 5-10 minutes and it cuts good and tastes good and crispy.
Instead of a pizza stone use a the rack without having to preheat the stone
I actually use a pizza screen since I don't own a pizza peel. make it easier to take it out of the oven.
Same here. A rack works just fine.
Its a frozen pizza for godssake not fancy cooking.
Even BETTER way, cook it on your Pellet Grill! I place the frozen pizza a pizza screen, place the pizza and screen on the upper 'warming' rack of my cold pellet grill, turn it on and set the temp to 400° and let it go for about 5 minutes longer than recommended for thin/regular crust and about 10 minutes longer for rising crust. I will also toss on extra cheese/toppings about half way in. Man, talk about a fantastic, wood-fired pizza oven taste and a fantastically crispy thin/regular crust and a crunchy but still chewy rising crust! I'm currently building my own open flame adapter and pizza oven hood attachment from stainless steel to fit a 16" pizza stone to do high heat (500°+) scratch pizza cooking on my pellet grill!
@Husker65td - I want to come to your place for pizza! Yum!
i use a grease splatter screen thing
The Presto brand pizza maker is a go to. Pizza cooks on a rotating turntable top and bottom. Closest thing to a stone or pizzeria product.
Frozen pizza will never be great, but with a little strategy you can make it tasty. I always doctor it up with additional fresh toppings and cheese. I always add additional Mozzarella and Pecorino Romano and sometimes Parmesan or Asiago.
When cooking a frozen pizza, give it a quarter-turn halfway through cooking. Not sure why this works, but it does improve the outcome.
Your oven might have a cold spot, some ovens don’t heat evenly.
It's all in your head, bro.
The “Big Mistake Everyone Makes With Frozen Pizza”? That’s easy. Buying it!
Frozen Home Run Inn or Pizza Hut……how can you blame anyone for buying frozen in that case
Been using a pizza stone for years, I just defrost the pizza, preheat oven to 500 and chuck it in for a few minutes and it always turns out great.
Making a fresh pizza is so easy with pre made dough. Just rolling it out and add sauce and toppings. Easy!
When the directions say wait 5 minutes after cooking, just keep it in the oven after you turn it off. It usually works for me.
You'll overcook it
We cook ours in a convection oven, they turn out perfectly every time, also we buy hamburger pizza, then add pickles bacon, onion and a little cheddar cheese, best totinos pizza for $1,36
This is really sad. I feel sorry for you 🥲
@@LikeSpee why
one of my recommendations for frozen pizza is to have a food safe water spray bottle and keep spraying the crust to make it moist and not hard and crunchy.
For me I use the box it's self as a pizza pan cause what if you don't have a clean pizza pan or you don't have one so just open other side of the box and put it in the oven saves money and time 👍
That is likely not healthy. The fumes that the pizza box and the ink on it produces is probably toxic. I just put my frozen pizza on an oven grid and then use half the pizza box as a plate.
Pizza pizza!!!
I eat frozen pizza every Saturday evening, I have for many years. My favorite is the Freschetta four cheese and I add a lot of garlic powder to it. The sauce on the four cheese just tastes better than any other I've tried.
Nerd.
@@johnnyquest6115 Lol I just realized you're trolling all the frozen pizza comments. And I thought I was the only one wasting my time....
My favorite frozen pizza was the Freschetta sauce stuffed crust. The sauce was spicy but I havent seen it in stores for like over 10 years.
Talk cheddar and picture Swiss.
I jack the temp up 50° because the moment you open the oven you have easily lost 25°, then cook at the lowest time.
My peeve lately is the lack of the card board circle to cut the pizza on. Cutting it on a stone or metal pan is sure to dull the cutting wheel and mess up your stone and pans. So now many brands I refuse to buy.
That’s right every time I go to a restaurant or find any they wait three minutes to cut the pizza no
Super tip for left over frozen pizza - better than fresh:
1. Add a good splash of virgin olive oil to non-stick frying pan and heat on stove top over medium - low heat.
2. Optional - add small pat of butter.
3. Introduce pizza slices to cover bottom of skillet.
4. Lightly sprinkle small amount of both basil and oregano.
5. let it do it's thing, occasionally swirling pan to move slices around.
6. Usually takes about 15 - 25 minutes. Make sure not to burn crust!
7. ENJOY!!
Mistake number one: buying a frozen pizza with expectations of quality.
Get a small electric pizza oven, one that hits 350c and enjoy fresh pizza in minutes… Expecting a domestic oven to cook fresh pizza properly is naive, expecting a frozen pizza to cook properly is ludicrous…
If you're drunk and don't want to go out, it's not too bad! 🙃
@Saph Adams The reason the chains aren't great is because they use mass produced toppings that go out in containers to all the chains. And the longer it takes to get to the businesses the flavor is suffering frozen or not!
@Saph Adams don't forget the best pizza ever. 5 dollar hot and ready at little Ceasars! Obviously joking. My local grocery makes fresh take and bake pizza daily and they are only 5 dollars even for a loaded Supreme. They are refrigerated and ready to go.
Not true any more. Some frozen pizzas are good quality. Heck one brand is better than a pizza from Little Cesar’s or Georgia’s.
Can't believe I've been eating frozen pizza wrong all this time. It was good just not great. Tonight I did a $4 red baron cheese @ the 550 mark. 100 times better.. thank you for showing me the way.
Ehhh, poor people pizza 🤣
@@terminatedaccount5276 Guuuuurl!!! U sassy 🤩
Use an old pizza pan. (Never washed.) Just preheat to sanitize. Definitely makes the crust flavorful! (Seasoned) Pepper and Oregano. definitely make the ingredients come out. Olive oil, or butter around the edge, is nice as well. Happy eats!! 😊
The Dalai Lama walks into a pizza shop and asks, “Can you make me one with everything?”
Hahahaha!
I golfed with the Dalai Lama once.
The best way to reheat leftover pizza is to put it in an unheated pan (I use a cast iron skillet), put a lid on it, then put in a cold oven. Turn the oven on to 450 and leave the pizza in while it's heating. When the oven signals the temperature has reached 450, turn the oven off and wait a few minutes before opening the door and lifting the lid. The pizza should be hot and will be more like freshly baked than any other way of reheating it.
First I microwave the pizza to get it hot, but that makes it soggy. Then I put it in the oven on a pizza stone at 450 for a minute or two to make it crispy.
@avidrdr - what an interesting suggestion; I look forward to trying it. I hope the crust will turn out better than it usually does for me reheated. I’d rather eat leftover pizza cold than with a soggy bottom. 🙃
Try on the stove top, faster than an oven and comes out crispy and warm.
Actually the best way is to use a toaster. Like a bread toaster.
Flip it on its side, stuff the slice in the slot, turn it on, and your slice is bubbling and crispy in under a minute
Great. Now I want pizza 🍕
Coat the bottom with buttery texture coconut oil. This will give you that deep dish taste as it sort of deep fries the crust
If you're anything like me you'll be drunk when you cook and eat a frozen pizza, taste isn't that important.
The biggest mistake I made with frozen pizza was many many many years ago. And that was BUYING frozen pizza. There's nothing I hate more than frozen pizza crust.
Do you make fresh instead?
Then you will NOT like anything from Pizza the Hutt! Their pan pizza comes in frozen discs that are placed in pans full of oil and left to thaw in the cooler for a day before topping/baking. NOTHING is freshly made, all veggies are precut/diced and shipped to the store vacuum packed as are the meats precooked/sliced and shipped vacuum packed. ALL the crusts are premade, NOTHING (especially their wings) is prepped fresh in-store! It's why I quit after working at one for 4 months, ten years ago, and will never eat their pizza again. Buying a frozen pizza like DiGornio, Screamin' Siciian, or even a Red Baron is the same or better quality than a Pizza the Hutt pizza!
@@Husker65td Red Baron is my favorite frozen one.
For the price of a Digiorno you could go to a popular pizza chain and get a fresh pizza. Check local owned places for really good deals too. For example, one of the local places offers a $18 5xTopping large pizza that is made fresh. Meanwhile a similar pizza is around $21-24 at Popa Johns.
One of the best deals I've found is the mini frozen pizzas at my local grocery store. They come in plain white and grey packages, and cost $0.60 each. They're small single serve size. But they do great for a lunch or snack and cook in minutes in the air fryer. Speaking of an air fryer, they cook frozen pizza's as well. But you will need to keep an eye on it.
If you do not have a pizza-peel, simply open both ends of the pizza box and lay it flat. This gives you two layers of cardboard to both hold and move the pizza and cut the pie on. I use a long heavy knife to cut by rocking the blade then give slight side-to-side twist to push the pizza apart at the cut line.
I bake pizza on the rack, and use the cardboard circle as a peel---Sometimes I have to lift the edge to get the cardboard underneath when removing it from the oven.
@@elultimo102 same here getting it off the stone I got from Bed, Bath and Beyond some years ago.
First step is to rearrange the toppings because almost always they're shifted to one side during shipping. A microwave with convection over built in works great because the turn table keeps it rotating for even cooking but raise the pizza up on a round cake cooling rack when cooking so the crust gets heat below it too so it cooks faster and isn't raw in the center of the crust. And always keep the cardboard so you can slide it onto the pizza pan between pizza and pan before cutting it so you don't score your pan with cut lines if you use a pan to cook on or just to transfer from the rack for serving like I do.
Love all the Oh-So-Original "The first mistake is buying a frozen pizza in the first place" comments. It's a very clever way to say, "I am a snob and those of you who sometimes don't have the time/energy to cook from scratch or the money for restaurant food are peasants."
I love my pizzaz pizza cooker, it's open so you can watch it cook to it's perfect state and you can turn off the top or bottom heating element at any time. Once the top is fully done, I turn that off and let the crust get crispier for a few minutes.
Since I got a bread machine I never bought another frozen pizza.
Of course, there's 1h30 waiting time for the dough to be ready but after you endup with a pizza that taste like in a restaurant
"I guess progress peaked with frozen pizza." - Det. John McClaine. ("Die Hard 2:Die Harder" (1990)). 🤔🍕🍕🍕
Lol! I just watched that again a few days ago.
Did hear her pronounce Di-Gournio. Red Baron has the best sauce Tony's Pizza still the cheapest and the best .
I buy Jack's Supreme thin crust frozen pizza. Their pizza is very inexpensive. It's a little sparse on top so I add diced tomatoes and onions. I also add crushed red pepper and extra pepperoni. I have a toaster oven with a pizza button. It defaults to 20 min. so I reduce it to 18. I like it because there's no preheating required.
Save On Foods house brand is surprisingly good. I buy the ham and pineapple and add a few extra toppings. Vern’s is also really good as are Primal Pies. We are lucky in Saskatchewan to have several small private label pizza options in our stores that are all hand made and produce near resturaunt quality pizzas. They are all around that 30 dollar range but with frozen pizza you get what you pay for.🍕
This is just a straight up shill for DiGiorno pizza. There are better frozen pizza's out there.
Motor city pizza. Found it at Wal-Mart. With a few add-ons, it's the best frozen pizza on the market.
You can buy a better crust that has already been cooked, such as Boboli, and then add whatever you want on top. However, I always make my own dough, and if I want an 11" diameter Neapolitan pizza, I bake it in my Ooni oven at 935°F, which takes 1-1/2 minutes, but I also make Detroit style and a larger version of Neapolitan that I bake in my regular oven at 550°F, and this takes 12 minutes. Detroit style takes 15 minutes at 500° or 18 minutes at 450° in a 9x13" pan.
Am i the only person who uses kitchen scissors instead of pizza cutter its easier
@Mr. Cool my grandma still does it
@Mr. Cool god Will be happy
I cook mine over an open wood fire
Nuff said :)
Wood fired pizza is the best!!
Red Barron regular crust cheese pizza on a Pizzazz Pizza cooker. Cook on dual for 16 minutes, 7 minutes into the cook, add your own toppings. After the timer dings, cook on lower for 3-4 minutes, let rest for a few minutes, cut and serve. Doesn't get any better.
Actually it does.
@@LikeSpee matter of opinion
As a general rule of thumb, pretty much everything that comes out of the oven should be allowed to rest before slicing.
Cakes, pie, meatloaf, lasagna, poultry, ribs, brisket, etc....
And with roasts, you want to pull them out about 10 degrees (F) before they hit temperature. They will continue to cook in their own heat while resting 10-15 minutes.
For pizzas I usually buy the cheap Totino's and add toppings, then cover with provolone cheese slices. That's where the magic is!
Best way for us is presto pizzazz cooker..and it cooks much more things besides pizza
Love ours!