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Oct 27, 2011 01:11 PM

Anyone else try the homemade frozen pizza in "American Pie?"

I note that Peter Rienhart in his "American Pie" has a recipe for creating a homemade frozen pizza crust that he claims is far and away better than commercial frozen. I made up a batch (4 untopped crusts) over the weekend, but probably won't try to cook one until next week. You are supposed to be able to throw it in the oven after topping just like a supermarket one.

My first try was a bit too loose, I'm sure I should have use a tad more flour. I also tried to thin the center, but this browned a bit too fast, so the "good" ones were of uniform thickness.

Anyone else try this out?

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  1. I tried it once, but I used 5 cups of high-gluten flour because it was a last-minute thing and I didn't have any whole wheat flour on hand. Even without the whole wheat, it was a very wet, sticky dough. I assumed that was the way it was supposed to be and held back from adding more flour.

    I had intended to top and bake the crust while it was still frozen, but the timing just didn't work that way so the dough had thawed by the time I put it in the oven. I was very pleased with the result (as I have been very pleased with just about everything I've tried from American Pie). But truth to tell, I've never bought commercial frozen pizza dough so I can't say how Reinhart's compares.