We found some more new frozen pizza to try out. This one is Dr Oetker’s Casa di Mama series of pizzas. On the box, it’s described as a thin crust rising edge pizza.
I’m crossing my fingers with this one as rising crust frozen pizzas never worked out for us in the past very well.
This is a Hawaiian pizza still in it’s frozen state:
The toppings were generous except you can see it’s a bit off balance with some pineapples stuck together in some places.
One thing different with this pizza is that it includes a baking sheet:
The instructions say to leave the baking sheet on so that’s what we did.
All our pizzas are cooked in a conventional convection Black and Decker table top oven at 400 degrees F. Normally we cook for 10 minutes, then we spin the pizza around to ensure equal cooking for another 6-7 minutes.
The result on this one was good from the looks and feel of it. The crust rose a bit and remained very soft.
The crust was way too soft and doughy. I think it’s because we left the baking sheet on. However it did not have a cardboard feel at all like some other frozen pizzas.
Price wise, we got this on sale at Walmart for under $4 so no complaints there. I think next time we bake this, we’ll remove the baking sheet for the last 2 or 3 minutes so that we can have a better cooked crust.
SFDD gives 3.5 out of 5 Delights.
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