Originally Posted by Easy 6:
I recently stumbled across the single greatest pair of frozen pizza tips I've ever heard of on MSN the other day and actually tried it last night, along with my usual addition of a little evoo, or even regular vegetable oil
Picked up an Aldis supreme, decent pizza but the crust is on the thick and chalky side and tried these two very simple tips...
1) thaw the pizza to completely room temperature
2) crank your oven to just under broil, 495
That's all it is, just don't burn it, and MAN it turned out as some of the best crust anywhere, at any price... super crispy on the bottom, but just enough chewy toothiness up by the sauce
Seriously, try it on your next frozen jobber... swear it works
I'm assuming you brush the oil on the outer rim? Same cooking time? [Reply]
On the rack at that high of a temp, I would think you would need to shorten the cooking time from the directions. I cook most hand made pizzas in about 11 min. Not being a jerk and I didn't think you where the other day. :-)
and what time do I need to show up for the B&G for tomorrows game? [Reply]
I have a heavy perforated pizza pan, I bought 35 years ago, that I preheat the piss out of.
I brush crust with EVOO and blast it with the convection. I get really good crust from crappy Jacks thin rust pizza everytime.
I put pre cooked toppings and cheese one once the cheese starts to melt when I have them. [Reply]
I have a few things on the agenda. Wife wants corn dogs for the game, so that's happening. Also need to use up some old bananas, so banana bread. Also making some meatballs to freeze for future lunches. [Reply]
Originally Posted by threebag02:
Don't forget the ketchup
That does bring up an interesting observation. Corn dogs might be one of the few foods for which plain ol' mustard is both perfect and complete.
There's no doubt plenty of other condiments that are good with a corn dog, but I've never had a corn dog with only plain mustard around and thought to myself 'wait!! where's the xx?' [Reply]
