(Thick Flatbread Base – Freezer System)
This is your takeaway replacement system.
Built on the LKC naan-style base.
Fast, repeatable, and designed for zero thinking at meal time.
🧠 Core Rule
Cook once. At the end.
🥇 Standard Flow (Best Quality)
❄️ Freeze → 🧩 Build → 🔥 Cook → 🍽 Eat
🔄 Method
1️⃣ Start with frozen base
- Use 1 thick flatbread (from your pair system)
- Straight from freezer
2️⃣ Build (keep it simple)
- Thin layer tomato paste
- Pre-cooked protein:
- salami
- shredded chicken
- mince (leaner is better)
👉 For mince:
- Use higher quality / lower fat mince
- Or cook and drain excess fat
👉 Too much fat = soggy base
- Optional toppings:
- mushrooms
- olives
- capsicum
- onion (small amount)
👉 Keep moisture low
3️⃣ Cheese (important)
- Optional flavour layer:
- parmesan / cheddar / feta
- Cooking cheese on top:
- mozzarella or pizza blend
👉 Cheese on top = proper melt
4️⃣ Cook
- Oven 200°C
- 5–8 minutes
🎯 What success looks like
- Cheese melted
- Edges slightly crisp
- Base holds shape
⚡ Fast Version (default)
- Base
- Tomato paste
- Salami
- Mozzarella
👉 Done in under 10 minutes
🥈 Optional Batch Flow (Prep Ahead)
❄️ Freeze → 🧩 Build → ❄️ Freeze → 🔥 Cook → 🍽 Eat
🔄 Method
- Take frozen base
- Add toppings
- Return to freezer (uncooked)
- Later → straight to oven
🎯 Why use this
- Pre-built pizzas ready to go
- No prep at meal time
⚠️ What NOT to do
- ❌ Don’t cook → freeze → reheat
- ❌ Don’t overload toppings
- ❌ Don’t use raw/wet ingredients
🧠 LKC Rules for Pizza
- Less topping = better result
- Pre-cooked protein only
- Moisture is the enemy
- Cook once, at the end
🧱 System Summary
You now have:
- Frozen base ✔
- Flexible toppings ✔
- Fast cook ✔
👉 Result:
Pizza in ~10 minutes with no decision fatigue
This isn’t perfect pizza.
It’s a reliable system that replaces takeaway.
And that’s the win.