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Making frozen pizza.
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Previously:
https://www.homemadetools.net/forum/...2827#post97236
https://www.homemadetools.net/forum/...401#post215338
https://www.homemadetools.net/forum/...581#post151569
https://www.homemadetools.net/forum/...837#post186762
https://www.homemadetools.net/forum/...902#post167796
Never had one, I refuse to be at the mercy of the one guy in the process that doesn't have his heart in the meat distribution.
I often get too lazy to make my own crust, so I buy a package of premade crusts. But never those New York style paper thing things. I like a crust that has some body to it that rises just a touch around the edges but not as thick as a door mat. I probably add way too many toppings. for most people's tastes but at the same time one of my 12" pizzas will fill 3 people more than 2 extra-large takeouts will Light on the sauce 4 to 6 different meats 3 to 5 different veggies and 3 cheeses
when I was running youth groups we used to buy the cheap $2 frozen pizzas and use them as pizza bases, then add our own sauce and toppings over the top of the original pizza. At the time, premade bases cost more than the frozen pizzas, and the minor amount of sauce and toppings underneath our additions added an interesting texture.
common recipe was frozen supreme pizza, with BBQ sauce added, assorted meats, capsicum, then cheese... also tried bechamel sauce (with cheese added), topped with roasted chicken (rotissirie from the deli), bacon, and a fine amount of thin sliced white onion.... a BBQ meatlovers frozen as the base worked best with that combination.
Never had complaints except for the one kid who insisted that 6 cups of topping on a 12" base was sensible, then wondered why the middle of his toppings were cold - every single time...