Wrapping up the
Summer of Frozen Pizza:
* The winners by voting consensus are Red Baron Brick Oven & Tombstone
* At about 80% progress on my homemade frozen dough (I have to space out testing so I don't get sick of it LOL)
* The goal is to have a reliable frozen dough base
Three goals: (homemade frozen dough & pies)
1.
Raw (to stretch to make personal & full-sized pizzas). Thin or regular hand-stretched dough. Frozen to thaw.
2.
Par-baked crusts (easy to decorate for mood customization)
3.
Fully-decorated, ready-to-bake pies (heat & eat)
I currently cook for 7 people, including some elderly family members, so frozen homemade pizzas on the Presto will be super-convenient & cheap to make! The unit is $80 new, does a REALLY good job, and is easy to operate!
The primary base I'm working with is a 2-hour yeasted dough, which is kind of a thinner, crispy-chewy dough base. I'm getting really good results with honey & cornmeal mixed in! I'm playing with some options, like sourdough discard & fresh-milled flour, but the granulated yeast base is pretty solid so far!
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