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Frozen Pizza

Unknown
Unknown
edited November -1 in EggHead Forum
We were experimenting last night with cooking frozen pizza on the Egg. We didn't have much luck. The pizza came out smelling like smoke and a burnt crust. The second pizza came out "better" at 400 for 20 minutes, but the crust still burned and was still smoky.[p]Is there a right way to do this? (other than using a pizza from scratch) We raised the stone from the grate with a wire rack and there was about a 1/4" opening around the stone.[p]Thanks,[p]Ron
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Comments

  • Spin
    Spin Posts: 1,375
    Ron,[p]Set a wire rack on top of the pizza stone to space the pie off of it. Commercial frozen pizzas use a variety of ingredients to help promote a good crust when done in the oven. Most of these do tend to scorch when cooked directly on the pizza stone.[p]The wire rack makes it easy to insert and remove the pie also.[p]Spin
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