Pizza is and has always been one of my favorite comfort food. Hearty, fill, And cheesy? Register.
After grew up on the east coast, I like a well -made pizza with a crispy crunch and an ooey sticky cheese. Now that I live in Colorado, a real pizza in New York style is difficult to find. When I have the time, I love to organize pizza nights and do it myself. But mostly when I long for pizza, I most likely take a frozen cake.
These frozen options do not compare themselves with homemade pizza, but they are still much tasty – especially if they have liked the right way. So I decided to ask a handful of chefs how to impose a frozen cake in order to make it as delicious as possible – and surprisingly, she recommended all the same hack.
The pizza professionals
According to chefs, the best frozen pizza upgrade
These chefs all agree that the best way to transform a frozen pizza into something it is worth writing home is to improve them with a mixture of fresh ingredients – regardless of the type of cake with which they begin, both before and after baking. “I always add dried oregano, salt and pepper before I bake it,” says Ray.
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In the meantime, LAGSDIN and Cutolo on the cheese before their frozen pizzas hit the oven. “Many frozen pizzas save on the cheese,” notes Lagsdin. “Pre -baking is a perfect time to add a freshly greater mozzarella with grated moisture or even dollops of fresh ricotta.” Cutolo agrees: “Frozen pizzas often use of lower quality. Add fresh mozzarella before the pizza goes into the oven, so that this sticky, stretchy layer that everyone loves is melting.”
These chefs also become creative in their post-baking decoration. Ray adds Chile flakes and some fresh ingredients after it comes out of the oven. “I end it by repelled it with some rocket with freshly suitable lemon juice, pepper and olive oil,” she explains.
After it has been baked, Lagsdin is his cake with olive oil and adds fresh basil and even more cheese. “This gives him this manual atmosphere that makes frozen pizza even better,” he says. “Bonus if you have a hot honey for an additional drizzle after the bake.”
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Cutolo also reaches for olive oil, fresh basil, chillary flakes and additional cheese and occasionally calabric chilli oil. “As soon as it comes out of the oven, shave parmigiano Reggiano over the top, spoon the crowd ricotta or even roughly harsh pecorino for the contrast.” Last-minute details really increase the cake and give it a homemade feeling. ”
A bonus tip
As a praise, the chefs also recommend baking frozen pizza in a very hot oven – 450 ° F or higher – regardless of what the package says and using a pizza stone for optimal crunch. “This helps them a crust that is crispy and tough on the outside instead of damp,” adds Cutolo.
With these tips I definitely know how to impose my next frozen pizza.
