The Frozen Pizza Experiment

beercuer · 05-01-2013, 05:04 AM

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.

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

Quote:

Originally Posted by onexchef

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.

columbia1 · 05-01-2013, 02:57 PM

WOW!!, nice work :)

05-01-2013, 05:04 AM	#1
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	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. __________________ Got beer???

05-01-2013, 05:48 AM	#2
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Somebody told me to try this a few years ago and it really is pretty good. Nice cook! __________________ Chris- Midwest BBQ Outreach

05-01-2013, 06:59 AM	#3
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	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? __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

05-01-2013, 07:37 AM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Looks mighty good! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

05-01-2013, 07:55 AM	#5
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Looks good to Me !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

05-01-2013, 07:57 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I'd hit it hard! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-01-2013, 08:25 AM	#7
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	Nothing wrong with that experiment! __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/

05-01-2013, 02:57 PM	#9
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	WOW!!, nice work :) __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]