So there's a good chance it'll make a mess because one time someone you know made a mess in an oven that had a messed up rack? I'm not sure how a messed up rack led to melting dough.
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Why does Frozen Pizza instructions always say to cook directly on the rack. Who actually does this and why???
- Thread starter Bman94
- Start date
So there's a good chance it'll make a mess because one time someone you know made a mess in an oven that had a messed up rack? I'm not sure how a messed up rack led to melting dough.
I never actually thought about it until this thread, but I think just because of how I was raised or whatever, I put the pizza on either a foil-lined tray or on a sheet of foil. But this morning I put in waffles and realized that for waffles and toast, I put them directly on the rack, LOL.
I think it's because a tray or foil sheet makes it easier to grab the pizza since it's in the middle (bought a bigger toaster oven) and less chance of touching a super hot rack when I reach my hand in, LOL. My toaster oven does come with a pizza stone, which I use for a regular frozen pizza but is too big for something like a personal size frozen pizza or heating up leftover slices for lunch or something.
I think it's because a tray or foil sheet makes it easier to grab the pizza since it's in the middle (bought a bigger toaster oven) and less chance of touching a super hot rack when I reach my hand in, LOL. My toaster oven does come with a pizza stone, which I use for a regular frozen pizza but is too big for something like a personal size frozen pizza or heating up leftover slices for lunch or something.
Yup this is the true pizza conspiracy. All these pizza rackers yet no pictures. Yet we have picture of failed rack cooking.
Something doesn't add up!!
Not gonna chance it.
This has happened to me with a Kroger brand pizza before. Just that once though. I always cook on the rack.
I would if I didn't have a pizza stone. Nothing wrong with cooking on the racks. They're clean... Your oven cooks at fucking 400+ degrees. If your oven rack skeeves you out .. imagine restaurants.
Not gonna chance it.
That's can't be a Frozen pizza... Right?!?
I also live in an apartment with a shitty oven with giant gaps between the rack bars and this has never been a problem. And we make frozen pizzas constantly, DiGiorno, Frescetta, Red Baron, Tombstone, even Celeste. Heck we've made three DiGiornos, two classic crust Supremes and one thin crust Pepperoni that I turned into a Supreme, in the past week. 🤷 (pls don't judge me we just love pizza!)
Most likely a fresh pizza. Only way that could maybe happen with a frozen pizza would be if you let it thaw out first, or you put it in a cold oven and tried to cook it while the oven preheated. Even then, the dough for most frozen pizzas is par baked so they're more likely to droop or sink around the bars than completely disintegrate like that one.
Sanitary? Dude you're heating the oven at 180-200° for 20-30 mins... There's nothing left alive in there afterwards. If you clean out the grease buildup occasionally the inside of an oven is probably a lot more sanitary than any other surface in your home.
The only thing is crumbs. I put a baking sheet on the rack to avoid crumbs falling down, making it easier to clean the oven.
Never done it, made tons of oven pizza, make tons of pizza from scratch (on preheated stone). It's odd to me that others would say not doing so would lead to soggy crust. I've never in my life seen a pizza get all that soggy personally when cooking on a stone or even a cheap pizza pan.
You're using a pizza stone, which gets rid of the problem.
I usually just throw the pizza in a non pre heated oven
but because of this thread I remembered I actually have a pizza stone
so today I used it
I even preheated the oven, had to wait like 10min longer because of that
verdict: not worth it, just do whatever gets you the pizza the fastest
but because of this thread I remembered I actually have a pizza stone
so today I used it
I even preheated the oven, had to wait like 10min longer because of that
verdict: not worth it, just do whatever gets you the pizza the fastest
I've used my stone and pizza pans as I mentioned. I've had my one cheap pizza pan for maybe ten years with the lil holes in it. I've had cheap pizza at peoples homes cooked on pans. Can't say I've ever had a soggy frozen pizza one way or the other. Maybe some brands are worst than others. To each their own though.