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Post Info TOPIC: Frozen Pizza in the Microwave??


RV-Dreams Family Member

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Frozen Pizza in the Microwave??
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Okay folks, I have a convection microwave in my brand new RV.  We've been full-timing for almost a month now (this is our first RV experience, and we're on the road for a year), and I've tried to make frozen pizza twice now!   Both times I used the convection feature.  The first time I put the cardboard circle on the rack and the pizza was undercooked and unevenly cooked.  Tonight I put the cardboard circle on the turn-table.  The pizza was undercooked but EVENLY undercooked.  The middle of the pizza just wasn't getting done, even after cooking almost twice as long as the instructions indicated.

 

What's the magic combination (convection, combination; turntable, metal turntable, metal rack; oven temp; time)?  I know some of you here must have run across this at least a couple times?!?!

 

Thanks SO MUCH for helping with this.  I searched the current postings and couldn't see anything this specific, and my husband is a real pizza-lover blankstare



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Mel (the Mel in Melnal, and author of http://wheresphoebe.com)



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First a convection oven is just like a regular oven except it circulates the hot air around the inside to do the baking. So don't put cardboard in a convection oven unless recommended on the instructions. Next, what ever your baking should be on one of the raised racks sitting on the turn table. For pizza you will need to find a pizza pan small enough to fit on the rack and turn without hitting the sides.
We reduce our bake time slightly.



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Paul & Kathy

2014 Phaeton 42LH

"When the time comes to look back, make sure you will like what you see" 



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I've never made frozen pizza in the convection oven, but I've done homemade pizza with no problem. What temp are you using? I usually bake my pizza at 375 degrees but a frozen one would probably call for a higher temp. I have a round pizza pan that is a smaller size and fits in the microwave. And like Paul and Kathy said, I wouldn't put cardboard in the convection oven. 



-- Edited by 2riker2go on Monday 11th of May 2015 04:38:29 AM

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Jessica and Harry

2011 Heartland Landmark

2011 Chevy 3500 HD Dually


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we do pizza (and popcorn), as well as make Toast! in our micro/convection.

 

For toast, we set preheat oven to about 350, and put the toast on a cookie sheet ON the Lower Rack setting before it heats up.  Then cook for about 10-14 minutes after it's heatedbb

 

For Pizza I'd do the same, but this time (and we reheat often) use the pre-heat feature, and DONT put in pizza until the preheat is at correct temperature.

 

and fyi, the GE combo I have also has an auto-cook feature, that will magically cook meat, potatoes, and other stuff.

example, put in 4-32 ounces of potato, (say 1-4) and it will figure out how long to cook for



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--------MitchB----------

The formerly silent and lurkier half of CherylbRV, but now on his own ID, and now ONTHEROAD...

 



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Now we're talking! As a chef I can tell you that a convection oven is best for cooking pizza. I cannot testify to heating a frozen pizza. I make them from scratch and what is most important is what you put the pizza on in the oven. Preheat to 400 degrees and then place the pizza in the middle of the oven on a metal pizza pan that has aeration holes throughout for 15 minutes and check crispiness of the crust edges. you may need another 3-5 minutes tops until done. The up side to convection is that you don't have to rotate your pizza pan every 5 minutes of cooking. Now, if someone could develop this topic into what type of pizzas you make and if you make your own sauce, how you do that, that would be interesting. Pass me a glass of wine!

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Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water.

 

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Mitch Hijacks topic per chef-mom and..
ChefMom wrote:

Now we're talking! As a chef I can tell you that a convection oven is best for cooking pizza. I cannot testify to heating a frozen pizza. I make them from scratch and what is most important is what you put the pizza on in the oven. Preheat to 400 degrees and then place the pizza in the middle of the oven on a metal pizza pan that has aeration holes throughout for 15 minutes and check crispiness of the crust edges. you may need another 3-5 minutes tops until done. The up side to convection is that you don't have to rotate your pizza pan every 5 minutes of cooking. Now, if someone could develop this topic into what type of pizzas you make and if you make your own sauce, how you do that, that would be interesting. Pass me a glass of wine!


 ...

Best pizza I ever made was in my S&B, before downsizing, we would take the breadmaker out, set it up to make the dough and be ready before 7am (work) next day.

Move dough to the cast iron deep dish pizza skillet, let it rise all day

 

nighttime: punch down, put in fresh sauce (see below), and add veggies, veggies, and cheese..

close and cook..

 

Immmmm... that was good, and i miss it

 

my sauce: lazy man's way: can of tomato paste, water, LOTS of garlic, onions, dill, basil.

HINT:  If you can still smell, it's not enough garlic!!!

 



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--------MitchB----------

The formerly silent and lurkier half of CherylbRV, but now on his own ID, and now ONTHEROAD...

 



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Thanks folks! I'm on my way to target to find a small, round pizza pan!

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Mel (the Mel in Melnal, and author of http://wheresphoebe.com)



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I think the Breville convection oven works the best.....

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cheryls-other-half wrote:
Mitch Hijacks topic per chef-mom and..
ChefMom wrote:

Now we're talking! As a chef I can tell you that a convection oven is best for cooking pizza. I cannot testify to heating a frozen pizza. I make them from scratch and what is most important is what you put the pizza on in the oven. Preheat to 400 degrees and then place the pizza in the middle of the oven on a metal pizza pan that has aeration holes throughout for 15 minutes and check crispiness of the crust edges. you may need another 3-5 minutes tops until done. The up side to convection is that you don't have to rotate your pizza pan every 5 minutes of cooking. Now, if someone could develop this topic into what type of pizzas you make and if you make your own sauce, how you do that, that would be interesting. Pass me a glass of wine!


 ...

Best pizza I ever made was in my S&B, before downsizing, we would take the breadmaker out, set it up to make the dough and be ready before 7am (work) next day.

Move dough to the cast iron deep dish pizza skillet, let it rise all day

 

nighttime: punch down, put in fresh sauce (see below), and add veggies, veggies, and cheese..

close and cook..

 

Immmmm... that was good, and i miss it

 

my sauce: lazy man's way: can of tomato paste, water, LOTS of garlic, onions, dill, basil.

HINT:  If you can still smell, it's not enough garlic!!!

 


 You are so right about the garlic! Sounds like a great quick sauce. Now I want pizza!



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Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water.

 

W.C. Fields



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My wife wants to buy a microwave for our brand new RV. I know there are many companies in the market which sell microwave, but I want to buy the efficient and reasonable one. Which company microwave I should go for. Any suggestions would be greatly appreciated.
Thanks in advance.

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Host

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Hey DoyleDrayton,

Please start a new topic and re-ask the question.  It's off-topic in this thread and the thread is old so I'm closing it.  Sorry, just trying to keep things on-topic and close old threads.  Thanks for your understanding.



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