failure

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Anon09/06/26, 00:41No.22187832

Should have tried it like this, but my success with improving and bolstering thin crust pizzas made me overconfident.

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Anon09/06/26, 00:41No.22187834

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Anon09/06/26, 00:41No.22187835

I thought it was good for a frozen abizza

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Anon09/06/26, 00:42No.22187836

Extra cheese and mushrooms. Didn't even add extra pepperoni.

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Anon09/06/26, 00:42No.22187837

This is where I assume it's done.

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Anon09/06/26, 00:43No.22187838

Because of the one dark corner

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Anon09/06/26, 00:43No.22187840

But no. Clearly not done. There's nothing I can't stand more than doughy pizza crust.

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Anon09/06/26, 00:44No.22187842

More time

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Anon09/06/26, 00:44No.22187843

Maybe now

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Anon09/06/26, 00:45No.22187845

Still not done in the middle. Maybe some people like it that way. Same freaks who eat cookie dough without baking it.

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Anon09/06/26, 00:46No.22187846

This corner is sort of done.

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Anon09/06/26, 00:46No.22187847

Whole thing cut and back in the tray to bake even longer.

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Anon09/06/26, 00:47No.22187848

The bottom is quite dark by the time the rest is cooked. And the middle pieces still aren't ready.

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Anon09/06/26, 00:48No.22187849

That's it. Dealing with it as is and never buying it again. It wasn't just the extra toppings. That's not enough to cause this.Motor City is dead to me.

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Anon09/06/26, 01:33No.22187881

>no birria No wonder you all Failed

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Anon09/06/26, 01:38No.22187886

I think the added cheese causes problems with even cooking. The frozen cheese under the fresh cheese means the cheese on top melts first and traps frozen cheese beneath. Maybe it would be better to add the fresh cheese and other toppings half way through the baking process

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Anon09/06/26, 02:40No.22187977

Damn dude, we don't often get gore gore threads on /ck. You butchered that pizza, but the odds were against you before you even took it out of the box. Circular pizzas cook more evenly, fresh or frozen, because of their shape."Bolstering" by adding extra toppings is fine when the added toppings and the pizza are the same temp, but you added unfrozen toppings to frozen pizza. This makes a top layer that not only cooks faster, but cooks, melts, and covers the frozen part and insulates it from the heat, making the inside cook slower. When you look into the oven, the pizza appears "done," but really the unfrozen toppings are cooking normally while covering the still-frozen pizza substrate.Next time, you can completely defrost the frozen pizza in the fridge, and add fridge-cold toppings and bake. Probably better though to bake the stock pizza as the box instructs, then while it's in the oven, prep your toppings and throw them on once the pizza is baked, and then place the pizza on the lowest rack and broil it until done. And for God's sake, during the bake, rotate your rectangular pizza 90º-180º every 1/4 of the total bake time to attempt to even the browning on the corners.Good luck, post results.

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Anon09/06/26, 03:30No.22188016

Sorry it didn't work out, it's my favorite frozen pizza brand and I've eaten a ton of them so I can share a few tips. You're spot on that the middle part has a tendency to not cook all the way through. Generally my steps go something like this. First I lift off the pizza out of the box, there will always be a bunch of cheese and sometimes toppings that have fallen to the side and underneath. Then scrap as much of the cheese and toppings off the pizza that you can into that box. Separate the toppings and cheese. After that sprinkle some sort of seasoning on the pizza sauce, maybe add a bit of hot sauce or just a bit more sauce it could use it. But most importantly, don't add anything extra around the center, leave at least a golf ball sized area in the middle uncovered.After that if you want to add extra cheese do it now, then readd the frozen cheese being careful again to avoid the direct center. If you do cover it do just the bare minimum of the frozen cheese nothing extra. Finally add meat and veggie toppings last, they need to be able to crisp up, again avoid clogging the center.This is generally enough to give you a decent center, it might not be as crispy as the edge but it shouldn't be completely soggy either. If you really, really want crisp all the way than halfway through the cooking process take it out of the oven, slice it into 4 quarters and turn those quarters around so what was the center corner is now facing the outside. This will guarantee the center gets fully cooked. Sure it's more work but I think it's worth it, it's really the only frozen pizza that doesn't taste like shit these days.

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Anon09/06/26, 03:56No.22188035

Not a big fan of screamin scicillian IN GENERALbut the but their deep dish is elite and usually been on sale near me lately

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Anon09/06/26, 08:35No.22188277

Do you get collapsing buildings and murder with it?

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Anon09/06/26, 13:40No.22188520

>mozzarella fucking arrtard

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Anon09/06/26, 14:32No.22188581

>buy mass produced corporate product >fuck it up >AARGH IT'S THE COOKING STYLE THAT'S WRONG

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Anon09/07/26, 08:31No.22189732

why do yanks always put weird preservatives in their frozen zas

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Anon09/08/26, 01:30No.22190972

OP is getting hate, but I had a similar experience. I trying cooking it n my air fryer and it was basically impossible to get the temperature right. YES the instructions say not to cook in an air fryer but fuck them its the modern age, air fryers are being used in every home in America. Get with the times.

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Anon09/08/26, 01:53No.22191014

>expects Detroit pizza to be good Sounds like you're the failure, anon.

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