The best thing about Fahrenheit is that a bunch of frozen foods can be cooked at 420°
Also, 69° is a good temperature for indoors
Indoors I usually have at 73
Mine’s actually at 71, but I keep it 69 during winter =)
Cook it on hot.
Also, Mama Cozzi isn’t real.
It tells you the minimum core temperature that needs to be reached. What more do you need? And given how f-ed up some ovens are, this is the best and safest solution.
Around here, if there’s no posted speed limit, the limit is 50. So try 50?
200°c / 180°c fan
That’s the cooking temperature for like 90% of things
And then crank it up to 220° fan when it’s taking too long.
In the UK that’s pretty much all food and should go without saying. Aldi knows what it’s doing.
400 degrees Fahrenheit
Well, as long as you hit 165F you should be good. What happens after that is a matter of taste.
That’s the cool part, this pizza actually sets the temperature for you so you don’t have to.
Fucking AI pizzas.
See you’re supposed to sous vide it at 165 then sear it.
Ah drats, I par-boiled mine and then put it on a kebab spit
I poached mine, send help
This is the way
I can’t get mine to unstick from the wall of the tandoori.
Oh that would be an interesting mess.
Yall saying throw this in at max temp, if its going straight from the freezer and has heavy toppings this is not going to turn out well.
i always cook pizza at 420° bc it just feels right
That’s 420° Celsius, right? For that delicious charcoal effect
No, just 420°. But since pizzas have rotational symmetry you also use other funny angles, like 69°.
Cajun pizza
As long as it contains 0% James Carville by volume
Professional pizza ovens do reach temperatures between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
Pizza ovens are usually at around 320°C, I’ve seen from 300 to 350… I’ve never seen one set above 350
I have a cheap small electric 400C pizza oven, but that’s not something you’d use for frozen pizza. And I still wished it could get a bit hotter…
The pizza I make is still decent, however - already got the approval from a few Italian friends. It’s Neapolitan style pizza, not Roman.
I mean…my convection oven does either 410, or 425.
I cook everything at 425. So you’re not far off from what I do.
5min at 410 + 10min at 425, perfect avg
Pssshhhh!!! I ain’t doin all that!!!
I’m putting the it in for 15 minutes, then forget about it, and remember 2 hours later that I cooked a now cold pizza.
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That’s the Aldi difference…
Ignore those instructions. Instead put the oven on as hot as it goes, and keep an eye on it because it will be done in a few minutes. Even better if you have a pizza oven that can go even hotter.
Works great with a thin crust pizza. Not so great for a thick one, especially with lots of toppings.
