I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
That’s actually what i would have suggested as a first.
Are you cooking them on the flat of the pan, or are you using a baking rack in the pan? They tend to do better on a rack from what little I’ve done them.
you know those splash guards for frying pans? I cook them on that alongside the frozen pizza. all the benefits of on the rack, with half of the dangers
Dang, that really should keep them from splitting. Even heat and escape holes normally do the trick.
And they usually have instructions where the temp is the same as most pizzas, so it can’t be heating up too fast for the escape holes to vent (which shouldn’t even be possible at oven temps at all, but it isn’t impossible I guess).
Only other thing I can think of is that any surface ice could make the coating cook unevenly, leading to a split where it starts out colder and stays wetter. But that’s difficult to fix if that’s what it is. But I’ve seen it happen on breaded items before.
Past that, I got nothin