Decide to give one of these a spin. Works rather well. Separate heating elements for top and bottom, which you can set independently. A lot easier to get a nice golden brown crust w/o burning the toppings.

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Yes, does really work great. We liked it so well were were giving it for a gift for a while.

I have found two brands recently that are really good for frozen pizza. Screamin' Sicillian and Drafthaus.

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Just don't try to cook a rising crust pizza on it!

They are also great for heating up frozen burritos, fries, tater tots...

I would avoid Roman pizza -- this is from 1969 or so, this ad... but look at how little cheese they are using... wtf !!! Who does that???

Worst pizza fail I have ever seen.

We did rising crust on them all the time. Worked great. You have to get the lower heater/upper heater timing right, but once you have that locked down, it's great. Better than our Breville 800, I'd say.

I just cooked one on mine and it turned out great.

I just bought a Presto Pizzazz plus and i totally love it. It makes pizza great and we have also cooked chocolate chip cookies, cinnamon rolls, and bisquits on it. Its so much better than using the oven.

Not sure if they're just regional, but Vicolo makes really tasty cornmeal crust pizzas.

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I wanna try this kind! Sure looks good.

La Pizzeria looks WAYYY better than a f'in Romano.

Sounds like I should give rising crust on the Pizzazz another go. What, go like 10 minutes on just the lower to start?

https://www.manualslib.com/manual/134586/Presto-Pizzazz.html?page=4

These numbers on the factory manual for rising crusts are a start, but I recall fine-tuning the rising (lower heater) time per rising crust brand, but I don't remember what those numbers were, sorry.

I just did 12 minutes on the lower burner and then 12 minutes on duel and it turned out perfect. I like the Pizzazz Plus far more than i ever dreamed that i would. I will never be without one of these after getting one. If it tears up i will instantly order a new one.

On ours the pan went bad long before the machine gave out (which it eventually did - we used it a LOT). Don't ever spray non-stick cooking spray on the pan.

Thanks for the tip. No need to so far as everything just slides right off of it. I don’t generally get excited about any kind of cooking devices but this thing really is the shit. Well worth 40 bucks.

When the non-stick coating finally went, we eventually used baking parchment paper to keep the pizza from sticking to the pan and just cut the corners off so it would spin without catching (or catching fire by bending into a heating element). Worked great.

Would be nice if you could order a new baking pan because Debbie still doesn't understand that you have to be really careful how you clean non stick surfaces and not to use metal utensils etc on them. I’ve only explained this to her like 900 times now so I'm hoping maybe it will sink in within another thousand or two times of me telling her. Everytime i have to tell her she gets pissed and we end up yelling at each other and she thinks im an asshole lol. Ive lived with her 6 years and i still can’t make her understand how the thermostat works for the furnace and AC. You would think it was rocket science or something as confused as she is about it haha.

There is a bit of a learning curve, but it sure is easy to lift up the edge of the crust to check on it. Haven't done a rising crust yet, wife likes thins. Once you get the hang of it, it does a great job.

Oh, I love the thing, just hadn't experimented with rising crust, giving up after one ruined one. Or maybe I just figured it wouldn't work, memory is a funny thing.

Piece of cake. 12 minutes with the bottom burner on, the 12 minutes with both burners on and it comes out perfect. Thats a DiGiornos by the way.

I was lucky. With one of my takeout pizzas they forgot to separate it for that metal screen like crust crisper thing. So I use it sometimes with frozen or home made and it works dope.

Okay, I tried a DiGiorno clone from Aldi using that technique, and it rose alright, but it wasn't crusty enough for my taste, too soft. I always cook it on the oven rack, not on a cookie sheet, so in hindsight I suppose that was to be expected.

At least I wasn't too set in my ways to give it a shot.

No one has mentioned, though, the trippy effect you get when you stare at the Pizzazz turning and then look at the wall, and it looks like the wall is turning in the opposite direction. Freaky!

Just bake the bottom longer?

And stop doing LSD when making pizza?

Just means you need to tweak the bottom/top times a minute or two longer.

Maybe that is your problem?

Not frozen but I got a pie from here this evening. Just an independent joint that always seems to stay busy.

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As I mentioned earlier, the Mama Cozzi is as good or better for half the price!

I did that. It's just not drying out enough for me when sitting against a pan. It was done, just floppy.

I will have to try one out. If it sucks though you owe me a pizza!

I looked it up and you are in a pretty humid climate there. 58% humidity today. We have 26% humidity today and are often in the teens in Summer. That big humidity difference could definitely affect cooking, especially if you're not dehumidifying with the A/C system.

So you may have to take additional measures to get the crust crispier. Either something to allow additional airflow below the crust or even longer on the bottom heating part before switching to both elements.

Surprisingly, I find Walgreen's Nice (house brand) bar style thin pepperoni to be pretty darn good. That Papa Pizza Pie posted by O-din looks good, but the best Chicago style pan and thin (thicker than usual bar style but cut in the same squares) is Papa Dels here in Champaign. One of the reasons I live here!

Since every body flaked that night, I'm having the last of it when I get home. They really have a menu with just about anything you are in the mood for. The vegan menu is on the backside. Place stays super busy and the owner is really friendly.
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I'll have to check and see if my local Costco has those.

... you're just trying to get me hooked on another Fullerton eatery aren't you.