August 26, 2017

Dr. Oetker–Casa di Mama

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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