Ingredients
6 cups prepared pizza (toppings and crusts cut into 1 inch cubes)
2 cups milk
6 whole eggs
1/4 teaspoon salt
Method
Sources
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Grease or spray with nonstick cooking spray a 9x13 baking dish. Cut up the left over pizza and crusts into cubes. In a large bowl whisk together the milk, eggs and salt. Add the cubed pizza to the milk/egg mixture and stir until well coated, then pour into the baking pan and cover with plastic wrap. Place in the fridge overnight. Remove strata from fridge at least 30 minutes before you plan to place it in the oven. Next pre-heat the oven to 325 degrees. Remove plastic wrap and place strata in oven for 1hr. 30min. The strata should puff-up and be slightly browned. Ovens do vary so you may have to adjust baking time.