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[–] 6 points 4 months ago (16 children)

I just toss the bitch in. When it's slightly brown it's done. Y'all actually read the instructions?

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  • [–] 4 points 4 months ago (8 children)

    There’s a reason school teachers are now doing that exercise where they have kids list instructions on how to make a pb&j, and then following them exactly.

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  • [–] 2 points 4 months ago (4 children)

    What’s the reason? Doesn’t sound like a good one.

    Some of the best chefs around don’t use recipes at all.

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  • [–] [S] 1 point 3 months ago (2 children)
  • [–] 3 points 4 months ago (2 children)

    Just got to check if it needs a baking tray or not.

    You can normally tell by sight if it's raw dough or if the base has already been baked, but opening your oven to find your pizza doing an impression of the terminator from T2 down through your wire shelf is a sad experience.

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  • [–] 1 point 4 months ago (1 child)

    I've never seen a frozen pizza with raw dough. Is this a Europe thing or have I just been living under a rock?

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  • [–] 1 point 4 months ago

    I don't know about elsewhere, but in the UK they're normally a bit more expensive and marketed as "takeaway style". They're generally superior, but they need a stone or tray, a hotter oven, and more time to cook.

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