Kinninick Frozen Pizza Crusts-

[lcbannon]

Just fixed these and pizza taste was ok, but the crust was like eating raw dough. These were precooked, but I still put them in oven at 425 after I put toppings on. Any better way to cook this I liked a nice thin crispy crust...Can I still have one

[GeoffCJ]

Just fixed these and pizza taste was ok, but the crust was like eating raw dough. These were precooked, but I still put them in oven at 425 after I put toppings on. Any better way to cook this I liked a nice thin crispy crust...Can I still have one

I don't have any suggestions for you on that pizza crust, but I've been making simple, cheap pizzas using the brown rice tortillas from Whole Foods. I toast them under a broiler with a light coat of olive oil, once crispy, I top them and bake some more. Definately thin crust!

I'd like more a traditional pizza crust, but the one gluten-free one I tried was pretty gross.

Geoff

[JennyC]

I think that these crusts may be too thick to make them crunchy. I cook mine until the edges get brown and then I take them out of the oven and put on the sauce and toppings. Maybe if you put olive oil on the sheet and brush a little bit on the crust and broil it or cook it at a high temperature for a little bit before you put the sauce and topping on. It might turn out greasy and still be soft though.

Please let us know how it goes.

[Michi8]

Just fixed these and pizza taste was ok, but the crust was like eating raw dough. These were precooked, but I still put them in oven at 425 after I put toppings on. Any better way to cook this I liked a nice thin crispy crust...Can I still have one

I use these crusts and have good luck with them. I think you may be cooking them at too high a temperature. As suggested by Kinnikinnick, I cook them at 350 F for 15-17 minutes (or more if the cheese isn't completely melted) and my crusts come out fairly crispy with a slightly soft inside...definitely not like raw dough! I like to cook them on a pizza pan or a top broiler pan with holes in the bottom...seems to work to help make the bottom crispier.

Michelle

[sashamay23]

when i use to make homemade pizza with normal flour dough.. i would ALWAYS precook the dough the first. throw it in the oven for 10 min before throwing toppings on it. and then cook it again with the toppings. i recommend the lower temp-longer time thing too.

and i also recommend the pan with holes =) thats what i use. or a pizza stone! my dad loves his..he sprinkles cornmeal on it and then puts the flattend dough on. (not precooked)

goodluck with ur pizza endevors!

[Generic]

I bought a package of the 7 inch sized crusts and the darn package had absolutely no cooking instructions what so ever. Not even a suggested temperature to cook them at. EERRGGGHH!

If I am going to pay that much for them they could at least put a temp suggestion. I burned the first one.

[Michi8]

I bought a package of the 7 inch sized crusts and the darn package had absolutely no cooking instructions what so ever. Not even a suggested temperature to cook them at. EERRGGGHH!

If I am going to pay that much for them they could at least put a temp suggestion. I burned the first one.

I was a bit frustrated about this myself. I had originally bought a cheese pizza from them that had no instructions...called them and they gave the me the instructions over the phone. You can find cooking/preparation instructions for all their products on their website: www.kinnikinnick.com I suspect they don't print the instructions on the bags because they want to keep them generic...perhaps in case products change a bit from time to time?

Michelle

[Generic]

Thank you good to know...I wish they would state that you can get the instructions on line at least.....

[lcbannon]

Thanks all, I was very frusterated by lack of instructions too, VERY pricey items, hope with some of these suggestions they will be better.

[kbabe1968]

Get a pizza stone. There are several brands out there - you can even get them at Walmart. i'd invest in a good one though.

use is ONLY for gluten free foods b/c you do not wash it with soap - only hot hot water.

Anyway....

I have not tried the crusts you talked about ($7.50 is just too rich forme to have pizza!). I have made homemade crusts though. The stone ware gives it a nice crunchy outside. It's still pretty dense, so it's not chewy like the pizza places.

I make the Carol Fensters one, and bake it for 30 minutes. THEN I add toppings and bake 10 minutes. The recipe says to prebake crust only for 10, then add the toppings and bake for 30. ICK...dried out cheese! BLEH!!! LAst time I did it, I baked the crust long, and then added the toppings just to heat them up. It was MUCH better. Not quite Domino's/Papa Johns....but closer.

[Lola B]

I use a pizza stone and the crusts turn out great - not soggy at all. I usually set the temperature around 375 and cook the pizza for around 20 -25 minutes (my oven is temperamental) - don't forget to preheat. They're as good, or better, than a regular frozen pizza. We tried Amy's frozen pizzas, and they're good, but I always ended up adding additional toppings - they were a little lean in the cheese area. Luckily, we don't have dairy issues in our family - just gluten.

[gf4life]

I love the Kinnikinnick pizza crusts. I have found that the trick to get the best texture is to keep the crust frozen until it is time to prepare it, then microwave each crust for 1 minute each. This makes the crust warm and soft and partially cooks it. Then put the toppings on and bake at 350 (no higher than 375!) for about 10 minutes or until the cheese is melted and the edge is browned. You do have to be careful not to over cook them as the crust burns on the bottom, but ours always come out crispy and have a very nice texture inside. Never like raw dough!

Did you cook it from frozen? or did you thaw it first? I am wondering why it would be like raw dough? A friend of mine said she couldn't figure out why her doughter would eat a whole pizza when I cooked it for her at my house, but wouldn't eat more than 1/4 of one at home and wouldn't touch the leftovers. It ended up that her daughter didn't like the texture of the pizza when her mom would let the crust thaw and then bake it. She liked it when I microwaved it and then baked it. Now her mom does the microwave thing. Even the bag suggests that you microwave the frozen product for the best taste and texture. We do this with the bread/bagels/english muffins too. It makes the bread hold its shape better, and they toast better that way too.

Anyhow, I hope you try it again. We would be lost without these. My kids feel normal eating pizza at parties and church. They love it when I make them their own pizza. All the other kids envy them because they get their own pizza and everyone else has to eat the store bought!!

[Michi8]

Even the bag suggests that you microwave the frozen product for the best taste and texture.

Interesting to hear about microwaving. The bag of Kinnikinnick crusts I have says nothing about that, but I also have no trouble with cooking in the oven without defrosting the crusts first. I put the toppings on the frozen crust and cook in a preheated 350 oven for 15 minutes (on a perforated pizza pan.)

Michelle

[VegasCeliacBuckeye]

You gotta have a pizza stone for your food! It makes pizza SO MUCH BETTER and free from CC..

[gf4life]

Interesting to hear about microwaving. The bag of Kinnikinnick crusts I have says nothing about that, but I also have no trouble with cooking in the oven without defrosting the crusts first. I put the toppings on the frozen crust and cook in a preheated 350 oven for 15 minutes (on a perforated pizza pan.)

Michelle

It says in tiny little print on the back of the bag (every single bag I have ever bought in the last 4 years) next to the nutrition facts label:

This product contains no preservatives.

Keep Frozen.

These products have been designed to be

frozen and thawed for use. While not

necessary, microwaving or toasting

improved flavor and texture.

I am glad that you have had success with this product. I truely think the pan makes a difference too. Also the oven temp can make a big difference. I used to use a pizza stone, but my husband accidentally left it on the back of the stove and burned a corner of it with the stove-top burner. I think this weaklened it because it cracked not long after that when I tried to bake some cookies on it...I haven't invested in a new one yet, but I did buy a perforated pan. Haven't used it for pizza though. Maybe I'll try that tomorrow, my son needs a pizza for an end of the school year party.

[Michi8]

It says in tiny little print on the back of the bag (every single bag I have ever bought in the last 4 years) next to the nutrition facts label:

This product contains no preservatives.

Keep Frozen.

These products have been designed to be

frozen and thawed for use. While not

necessary, microwaving or toasting

improved flavor and texture.

Serves me right for not reading the fine print! I rechecked my product bags and saw that info too.

FWIW, I don't like the texture of some of their products after microwaving...I find the blueberry muffins are better left out to thaw before eating. That said, I may just try microwaving the pizza crusts a bit before adding toppings and baking.

Michelle

[gf4life]

I don't buy the muffins anymore, but when I did I liked them just thawed on the counter, not microwaved. It made them all mushy. But the bread, pizza crust, bagels, english muffins, are all great when you microwave them first.

[martinsguitar]

I used to make my own crust, but find that these taste pretty good....especially when I'm on a tight schedule. Try brushing on a little olive oil before putting the toppings on. That should make the crust a little crispier also.