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beercuer 05-01-2013 05:04 AM

The Frozen Pizza Experiment
Ever wonder what a frozen pizza might be like if done on the Barbie? I have, and decided to share my observations with you. I selected my favorite, a store generic, that is not too dissimilar from the "Freschetta" brand. I was running really low on energy yesterday, and figured the time was ripe for it. That, and something about combining pepperoni, Italian sausage, and ground beef I could not resist. Here is a pic of the box:

Sure doesn't look as pretty once taken out of the box though:

Hmmmm.... Think I'll doctor this up a bit with some sliced red bell pepper, olives, and pickled jalapenos:

So far so good. Let's get it started. I thought to add a little mesquite to this indirect cook:

After about 35 minutes of a lower temp with smoke, pizza was done:

Let's get this pizza on the plate and try it. I must say, of coarse nothing beats the experience of a homemade pizza, but taking a frozen variety to the pit sure takes it up a few notches. The difference is certainly significant enough to warrant doing it again (and again).

Just a little sacrificial offering to the pizza gods. :grin:

oifmarine2003 05-01-2013 05:48 AM

Somebody told me to try this a few years ago and it really is pretty good. Nice cook!

K-JUN 05-01-2013 06:59 AM

That actually looks real good. I think I will give it a try. Did you try to get the cook temp close to the box directions?

bluetang 05-01-2013 07:37 AM

Looks mighty good!

Oldbob 05-01-2013 07:55 AM

Looks good to Me !!

Phubar 05-01-2013 07:57 AM

I'd hit it hard!

BBQ Bacon 05-01-2013 08:25 AM

Nothing wrong with that experiment!

beercuer 05-01-2013 01:20 PM


Originally Posted by onexchef (Post 2466410)
That actually looks real good. I think I will give it a try. Did you try to get the cook temp close to the box directions?

Thank you Onexchef!

Box directions call for 425 degrees. I actually went about 325-350. The general rule of thumb is that the higher the heat, the crustier the dough. However, you can still achieve a certain level of crustiness by increasing the time. Moreover, if the dough has a considerable amount of fat or sugar in it, you definitely want a lower temp so as to not burn it. My primary goal here was to extend the time to infuse the pizza with more mesquite smoke. More flavor seems to develop within the dough as well. A few extra minutes actually produced a mildly crisp bottom with a pillowy interior. :grin:

columbia1 05-01-2013 02:57 PM

WOW!!, nice work :)

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