Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work.
We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea.
Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent.
For my wonderful wife and daughter I made a mixed berry turnover with pig candy topped with homemade whipped cream. My wife was served a signature cocktail and our daughter had chocolate milk. This was cooked earlier this evening as our whole week has been busy. The mixed berry turnover has raspberries, strawberries and blueberries. It was tucked into a puff pastry crust(store bought) and brushed with butter. It was put onto the grill at a dome temp of 375, then cooked until golden brown. The pig candy was cooked first. Super simple to make. I brushed thick cut bacon with NH maple syrup then sprinkled brown sugar on top of both sides. On a baking rack and over a disposable pan they went. They went on the grill at 400 and were cooked until bacon was lightly browned. So onto the pics.
Some colder than others was kind of my motto for this cook and a few members will get it.... In any event I was lucky to have a pretty mild day. (What was it, 60 degrees in Georgia today?)
Had to burn off some funk so I decided to settle in for a bit.
Pig candy pre cook.
All done and yummy goodness!
I stole a piece for qc standards and what not.
Here's the turnovers going on the grill.
After about 10 minutes. I was looking because I didn't want it to go over. These challenges if for nothing else stand to bring me out of my comfort zone and I am thankful for that!
And the MONEY!
Signature cocktail is called a "chocolate strawberry". It consists of 1 ounce of frozen strawberry puree, 1 ounce of creme de cocoa(white), and half ounce of cognac in the shaker until frozen part is melted. Pour it straight into glass and top up(lightly) with champagne and garnish with a strawberry. It tastes as described and is quite refreshing. The dessert combination is a perfect complement of sweet, fresh, and savory components on your taste buds. The wife gave two thumbs up for both. Happy Valentine's Day everyone.
There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.