Pizza - Power Convection
FROZEN PIZZA
I am allergic to wheat (gluten), so am always looking for alternatives. The idea of switching to a Cauliflower based crust appeals to me on many levels, and I found a pizza I like the taste of:
I discovered I prefer to buy the Marguerita Pizza, and add extra cheese and pepperoni along with spices. The box calls for cooking directly on the oven rack in a convection ovenat 425 degrees for 7-9 minutes. That has never given me the results I want, however.
I want the crust to be crispy, and the top to be just a little browned. I've tried a pizza stone, a pizza pan with holes, increasing the temperature, and all kinds of variations. Today I got the best results yet, following this process:
1. Place the pizza, as is out of the box, on the tall rack in the upper oven, and use Power Convection, 450 degrees, for 6 minutes.
2. Carefully, using hot pads, remove the pizza (on the HOT rack), add salt, pepper, fennel seed, and Pizza Seasoning, mozzarella cheese, and pepperoni slices. Keep the oven going at 450 while adding the additions.
3. Return to oven, and continue at 450 degrees using Power Convection for 8 minutes.
This gave a nice result to the top, and the bottom was nice and dry, however, the crust was still a little softer than I like.
Next time, I'll reverse the times, doing the first bake for 8 minutes, and the second for 6 minutes.
HMMM, Frozen Pizza is included in the tables for Power Auto Cook, -- Tried this 5/26/20. I used the 12" setting which called for 14 minute bake time. I think the result was good, but the top was a tiny bit overdone - maybe 13 minutes would be better. The bottom was dry but not crunchy, the way I like it.
I am allergic to wheat (gluten), so am always looking for alternatives. The idea of switching to a Cauliflower based crust appeals to me on many levels, and I found a pizza I like the taste of:
I discovered I prefer to buy the Marguerita Pizza, and add extra cheese and pepperoni along with spices. The box calls for cooking directly on the oven rack in a convection ovenat 425 degrees for 7-9 minutes. That has never given me the results I want, however.
I want the crust to be crispy, and the top to be just a little browned. I've tried a pizza stone, a pizza pan with holes, increasing the temperature, and all kinds of variations. Today I got the best results yet, following this process:
1. Place the pizza, as is out of the box, on the tall rack in the upper oven, and use Power Convection, 450 degrees, for 6 minutes.
2. Carefully, using hot pads, remove the pizza (on the HOT rack), add salt, pepper, fennel seed, and Pizza Seasoning, mozzarella cheese, and pepperoni slices. Keep the oven going at 450 while adding the additions.
3. Return to oven, and continue at 450 degrees using Power Convection for 8 minutes.
This gave a nice result to the top, and the bottom was nice and dry, however, the crust was still a little softer than I like.
Next time, I'll reverse the times, doing the first bake for 8 minutes, and the second for 6 minutes.
HMMM, Frozen Pizza is included in the tables for Power Auto Cook, -- Tried this 5/26/20. I used the 12" setting which called for 14 minute bake time. I think the result was good, but the top was a tiny bit overdone - maybe 13 minutes would be better. The bottom was dry but not crunchy, the way I like it.
I have found the best way to ensure the bottom crust is dry and a bit crispy is to get out a griddle type frying pan, heat a bit of olive oil on it, then place the fully cooked pizza on it, rotating it to make sure the oil is evenly distributed. Cook on high for about 4 minutes, checking the bottom by gently lifting with a spatula.
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