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DiGiorno: Frozen Rising Crust Pizza

ColoradoCookColoradoCook Posts: 152
edited 8:06PM in EggHead Forum
Has anyone cooked a store bought, frozen rising crust pizza? The only thing I can see tricky about these is that the directions have you start with a cold oven and with the oven set for 400 degrees; the pizza takes 25-30 minutes to cook. The lower starting temps slowing defrost the pizza and allow for the rising action. [p]My guess on how to cook these is to thaw out the pizza for an hour or so, use an electric starter in the Egg for the 8 minutes (helps to limit smoke), plop the pizza in the BGE on a stone and play with the times. This may not be as convenient as the out-of-freezer into the oven method but give you the wood smoked flavor.[p]Tom


  • Tim MTim M Posts: 2,410
    ColoradoCook,[p]You might get way too much smoke flavor.[p]I cook mine just like a regular pizza. Getting the Egg upto 500+ is important to reduce the smokeyness. At 575-625 deg will give you a hint of smoke - like a hearth oven taste which is all I want in bread.[p]You need more than a pizza stone and 550+ deg to get the toppings crispy.[p]Tim
  • Try one of those Freschetta Pizzas, [p]the Four Cheese is brilliant but dribble some good olive oil on it prior to cooking. You'll be pleased.[p]
  • ColoradoCookColoradoCook Posts: 152
    BRE,[p]I prefer the Freschetta over Digiorno's actually. How do you prepare the Egg for the Freschetta?[p]Tom
  • Tim MTim M Posts: 2,410
    "How do you prepare the Egg for the Freschetta?"[p]
    Same way - its all the same when doing pizza or breads.[p]I have done many of all the store bought doughs - all are good, some give me a good dose of gass though. Ye haaa[p]Tim

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