Andy Montoya
Home Run Inn Pizza is a family-owned business that originated in Chicago in 1923. The company offers frozen pizzas that can be cooked at home, including a classic cheese pizza. The pizza is made with all-natural, preservative-free ingredients, including premium whole milk mozzarella cheese. The cooking instructions for the pizza vary depending on the type of oven and the desired level of crispiness, but generally, it involves preheating the oven, spreading pizza sauce on the dough, sprinkling cheese on top, and baking until the cheese is melted and the crust is golden brown.
| Characteristics | Values |
|---|---|
| Oven Temperature | 400° F - 450° F |
| Cook Time | 8-20 minutes |
| Cheese | Mozzarella |
| Crust | Thin |
| Sauce | Tomato Puree, Water, Oregano, Salt, Black Pepper |
| Dough | Wheat Flour, Water, Corn Oil, Yeast, Salt |
| Toppings | All-natural, premium quality |
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What You'll Learn
- Oven temperature and cooking time: 425°F for 15 minutes, or 450°F for 8-12 minutes
- Pizza dough: classic or ultra-thin
- Pizza sauce: made from tomato puree, water, oregano, salt, and black pepper
- Cheese: mozzarella, made from milk that is rBST-free
- Toppings: add your favourites, but remember to adjust cooking time
Oven temperature and cooking time: 425°F for 15 minutes, or 450°F for 8-12 minutes
To cook a Home Run Inn Cheese Pizza, you should first preheat your oven to 425˚F or 450˚F. At 425˚F, the pizza should take 15 minutes to cook. At 450˚F, the pizza should take 8-12 minutes. The pizza is done when the cheese is melted and the edges are golden brown.
It's important to note that oven temperatures and cooking times may vary, so you should keep an eye on your pizza as it cooks and adjust the temperature and time as necessary. For example, if you are cooking more than one pizza, the cooking time may be longer. Additionally, if you are using a conventional, convection, or traditional oven, the cooking time will be the same, but you should assume that recipes are written for a convection (fan-assisted) oven unless otherwise specified.
If you are in a rush, you can cook your pizza at a slightly higher temperature, but it is recommended that you do not increase the temperature by more than 50F. Starting with a higher temperature for a short time and then reducing the temperature can help speed up the cooking process. On the other hand, cooking at a lower temperature for a longer time can result in more even cooking and more tender meat or poultry.
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Pizza dough: classic or ultra-thin
When it comes to pizza dough, you have options to suit your taste and time constraints. A classic dough will give you a soft and chewy crust, while an ultra-thin crust will be crisp and flaky.
Classic Pizza Dough
A classic pizza dough is a good choice if you like a more substantial and chewy bite to your pizza. This dough is rolled out thicker and requires a longer rising time. This thicker crust can hold more toppings, making it a good option for those who like a filling pizza. It's a popular choice for classic pizza varieties such as Chicago-style deep-dish and Sicilian-style pizzas.
Ultra-Thin Pizza Dough
If you prefer a lighter, less doughy pizza, an ultra-thin crust might be your preferred option. This crust is perfect for those who want the toppings to take center stage. The thin crust is typically rolled out to approximately 1/8-inch thick and baked at high temperatures, resulting in a delicate, crispy texture. Thin-crust pizzas usually have a larger diameter, making them great for sharing.
Recipes
Both types of dough can be made with similar ingredients, including flour, yeast, sugar, water, and salt. The main difference lies in the thickness of the rolled-out dough and the baking time and temperature.
For a classic pizza dough, you can follow a traditional recipe, allowing for a longer rising time to achieve that soft and chewy texture.
For an ultra-thin crust, you can use a similar recipe but roll out the dough much thinner, aiming for a thickness of around 1/8-inch. This dough doesn't require a long rising time, and you can even find no-rise dough recipes for a quick and easy option.
Baking Instructions
When it comes to baking, classic pizza dough will take longer to cook due to its thicker crust. Bake it at a temperature of around 425°F for 15-17 minutes, or until the pizza is golden brown.
Ultra-thin crust pizzas, on the other hand, require a shorter baking time. Bake them at a higher temperature of 500°F for 8-10 minutes, or 8-14 minutes at 450°F, until the crust is golden.
So, whether you prefer a classic or ultra-thin pizza dough, you can customize your pizza-making experience to suit your taste and time constraints.
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Pizza sauce: made from tomato puree, water, oregano, salt, and black pepper
To make a delicious pizza sauce, you'll need tomato puree (also known as tomato paste), water, oregano, salt, and black pepper. The process is simple and quick, and the sauce will be ready to use in just 5 minutes.
Firstly, grab a medium-sized bowl and add your tomato puree. Then, add water to the puree; the amount of water you add will determine the thickness of your sauce. For a thicker sauce, use less water, and for a thinner sauce, add more. You can also add a teaspoon of olive oil for a little extra richness and to amplify the flavors.
Next, it's time to season your sauce. Add a generous pinch of oregano, a sprinkle of salt, and a twist of black pepper. You can also add other dried herbs and seasonings like basil, rosemary, onion powder, garlic powder, or garlic salt to taste. If you want a little sweetness, you can add a pinch of sugar or a teaspoon of maple syrup.
Mix all the ingredients together until you have a smooth, well-combined sauce. If you want a chunkier sauce, you can use diced tomatoes or blend fresh tomatoes instead of tomato puree. For the best results, let the sauce stand for a few hours to allow the flavors to blend. However, if you're in a hurry, you can use the sauce immediately.
Spread a thick, even layer of your sauce onto your pizza dough, add your favorite toppings, and bake your pizza until it's golden brown and delicious!
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Cheese: mozzarella, made from milk that is rBST-free
When making a classic cheese pizza, the cheese you choose is important. Home Run Inn Pizza uses rBST-free whole milk mozzarella cheese, which is made from all-natural, premium-quality ingredients. rBST-free milk is milk from cows that have not been treated with rBST, or recombinant bovine somatotropin, a synthetic growth hormone. This hormone is sometimes given to dairy cows to increase milk production, but it has been linked to health issues in both cows and humans, so it's best to opt for cheese made from milk that is rBST-free.
Mozzarella cheese is a classic choice for pizza due to its soft and moist texture and mild, creamy flavour. It melts easily and evenly, creating a gooey, stringy texture that is desirable in a cheese pizza. When choosing mozzarella for your pizza, look for a high-quality brand like Galbani, which offers whole milk and part-skim varieties. Their mozzarella has a firmer texture, making it ideal for shredding and sprinkling on your pizza.
If you want to add a little extra flavour to your pizza, you can also try using Galbani's shredded Parmesan, Romano, and Asiago blend. This blend adds a sharp, full-flavoured taste that can enhance your pizza. Alternatively, you could use a mix of mozzarella and ricotta, which is another classic Italian combination. Galbani offers whole milk, part-skim, and fat-free ricotta options, so you can choose the variety that best suits your taste and dietary preferences.
When preparing your cheese pizza, start by preheating your oven to the recommended temperature. Remove the crust from its packaging and spread your pizza sauce evenly over the dough. Sprinkle your mozzarella cheese generously over the sauce, and add any additional toppings of your choice. Place your pizza directly on the oven rack and bake for approximately 15 minutes, or until the cheese is melted and the crust is golden brown.
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Toppings: add your favourites, but remember to adjust cooking time
When it comes to pizza toppings, the world is your oyster. You can add your favourites or get creative with new combinations. Just remember, the key is to use fast-cooking ingredients that cook or melt quickly. You don't want to overload your pizza with toppings, as this will prevent the crust from crisping up.
Some classic topping combinations include:
- Tomato sauce, pepperoni, Italian sausage, mushrooms, capsicum, olives, and oregano.
- Tomato sauce, mozzarella, fresh basil, and a drizzle of olive oil (Margherita).
- Pesto, ground lamb, and kalamata olives.
- Tomato sauce, mozzarella, pepperoni, and pineapple.
- Garlic olive oil base, caramelised onion, goat cheese, thin slices of pear or apple, a balsamic reduction, and dressed arugula.
- Chicken, cranberry, Camembert or Brie, bacon, and spinach.
- White sauce, lamb, tomatoes, onions, black olives, and feta.
- Potato, bacon, mushrooms, and leeks.
If you're adding raw meat to your pizza, be sure to cook it first. Vegetables like onions, peppers, broccoli, or mushrooms should also be sautéed before topping the pizza to ensure they are cooked through.
When baking your pizza, the cooking time will depend on your oven temperature and the thickness of your crust. For a thin crust, bake at a higher temperature (around 450-550°F or 232-288°C) for 6-15 minutes. For a thicker crust, lower the temperature to around 400°F or 200°C to ensure the crust cooks through before the toppings burn.
Remember, if you're adding fresh toppings like arugula or basil, add them after the pizza is baked to prevent them from wilting or burning.
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Frequently asked questions
Preheat your oven to 425°F. Remove the pizza from its packaging. Spread pizza sauce over the base, sprinkle with cheese, and add any other toppings. Place the pizza on the middle rack of the oven and cook for 15 minutes (or 8-14 minutes for an ultra-thin pizza) or until the cheese is melted and the crust is golden brown.
No, you can place the frozen pizza directly into the oven.
Add 1-2 minutes for each extra topping.
Place the pizza on a baking sheet instead of directly on the rack.
