Home-made soft pretzels don't keep well once baked, so my latest experiment included freezing several after they had been boiled and salted. At the same time, I tried rolling out some extra pizza crusts to simplify the satisfaction of future pizza cravings. Midnight snack urges led to testing both just now.
Pampered Chef baking stones are awesome. I'm not a seller or anything. Just someone who finds them ideal for this kind of cooking. These round ones work well for pizzas, and the small rectangles fit nicely in a toaster oven.
The first pizza crust I tried a few days ago thawed on the sheet of wax paper I had used to make it and freeze it. It stuck to everything and turned my pizza planning to an impromptu calzone that made a leaky mess. It tasted good, but it wasn't what I planned. But it worked on the small stone in the toaster oven, so still a win, right? Besides, it left me with extra sauce and sausage for later.
This time, I removed the cling wrap and wax paper right away, put the frozen dough on the baking sheet with a couple frozen pretzels, added my toppings (Daiya chickpea mozzarella substitute, turkey pepperoni, and the sauce and pre-browned sausage from earlier), and baked the works until done. Same temperature (420°F) and time (not measured) for both foods resulted in both being satisfactorily done, and neither stuck to the sheet or burnt.
Midnight cravings satisfied. No beer reviews this week. See y'all later! Sorry about the less-than-photogenic flash photography and that errant grease stain from tumbling toppings.
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