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Kajiimagi

Kajiimagi

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Lanx said:
do you white ppl actually follow the rack no pan method?
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jesus christ, talk about the dumbest set of instructions
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Did you miss the part where I was too drunk to drive? When I started drinking I got the munchies (as one does) and I followed the directions on the pizza. It wasn't a brand I usually bought it was the one shit I don't recall it started with a 'D', and I thought 'why not'. Last one I ever bought.


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Lanx

Lanx

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Kajiimagi said:
Did you miss the part where I was too drunk to drive? When I started drinking I got the munchies (as one does) and I followed the directions on the pizza. It wasn't a brand I usually bought it was the one shit I don't recall it started with a 'D', and I thought 'why not'. Last one I ever bought.


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well thats what you deserve for buying some shit ass digiorno pizza

get yourself some respectable frozen pizza like scream scilian, neumans, homerun and redbarron for the lowend

a pizza steel will be amazing, you can leave it in the oven and bake on it too
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16" by 16" Pizza Steel (1/4" Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

if you fancy on being a baker or making many pizzas at once get a thicker one at 3/8 then
 
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Cybsled

Cybsled

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Kobayashi said:
If you try it, you only do it once. Best case, some cheese falls off the side, you get a bunch of smoke, and the pizza is a pain in the ass to take off the rack because most people cooking frozen pizza don't own a peel. Worst case you forget to preheat or put in a thawed pizza and you get a giant mess. I feel like this is a drunken college rite of passage - either that or blacking out and waking up to the smoke detector and an oven full of pizza shaped charcoal.
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Pizza stone is the best option IMO - makes sure the bottom of the pizza gets crisp and as an added bonus, it keeps the pizza hot for a while when you take it out of the oven

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Lanx

Lanx

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Cybsled said:
Pizza stone is the best option IMO - makes sure the bottom of the pizza gets crisp and as an added bonus, it keeps the pizza hot for a while when you take it out of the oven

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yea i couldn't tell the difference between a pizza stone vs the steel, i had assumed the stone would win out

also the pizza steel won't crack like the stone will
 
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Siliconemelons

Siliconemelons

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Lanx said:
yea i couldn't tell the difference between a pizza stone vs the steel, i had assumed the stone would win out

also the pizza steel won't crack like the stone will
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lol, we got a stone for our wedding. Followed instructions on it etc etc- cracked the first time we used it

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Tuco

Tuco

I got Tuco'd!
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I always put my pizzas directly on the rack (when it's the right pizza and the instructions say to) I've never had an issue.

When we make homemade pizzas, I use a giant cast iron, put it directly under the broiler upside down, turn that bitch to max and then when it gets as hot as possible (I measured 700F) I put the pizza in.

(Not my pic, but it looks like this)
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Sylas

Sylas

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I follow those instructions every time, never had it fall through or any bad experiences at all. It always cooks correctly.

it makes the crust crispier since the air can convection through the bottom or something, idk. works like a charm tho.

Maybe you guys aren't reading instructions? Step 1: keep pizza frozen until Step 3
Step 2: preheat oven to x degrees
Step 3: put pizza in oven

Oblig, unrelated pic:
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