375° for 10 minutes. It’s drowning my sorrows rn.
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Wish I had some of the good home made stuff you all post, but I don’t have it in me right now, so this is me living it up.
Homemade is great, but something about that tombstone/red baron crust just scratches an itch, and it can’t be replicated at home. Fresh jals are a great touch!
Tombstone is good pizza.
They do have some bangers.
I have to undercook it though, or it’s just like a rock. Recommended is like 425° for like 12-14 min or something (I’d have to pull wrapper out of the trash), but 375° for ~10 minutes seems to alleviate the brick crust issue I have. But then again, some folks prefer crunch, but at my age, it just hurts to eat if it’s too done.
