phaeton wrote:

> Nancy: I've never seen frozen pizza dough. Refrigerated, yes (which
> sucks, IMHO) but not frozen. In theory I could just make some regular
> bread dough with flour/yeast/water/sugar etc. I've done that before
> and it's alright, but as I said, I'm trying to cheat a little here.

Hey, I hear you! I buy the frozen dough! But any supermarket where
I live sells the frozen dough, I really don't know where you live, but
you might be surprised.

nancy

Ok, so this time I 'sealed' the dough with a thin layer of olive oil.
My oven goes to 550F in normal mode, so I set it to that. I didn't
think it would take the 20 minutes to bake, so I just put it in and
kept an eye on it.

At the 10 minute mark the cheese was melted and the edges were
starting to burn, so I took it out. It's much improved now. Still a
little doughy, but I noticed that letting the pizza sit for 10 or 15
minutes seemed to improve that.

It's still not perfect, but it's much better. Thanks for the tips!

-J