Posted on 04/01/2016 8:42:08 PM PDT by EveningStar
Right next to the post office
It’s fresh and decently priced with fast service. The Thai Chicken and Chicken Garlic are delicious. It beats the heck out of Hungry Howie’s and Little Caesar’s.
My cousin being from a small town, liked eating on the enclosed porch.
He hasn't seen anything like that before.
This is the ABSOLUTE BEST PIZZA I EVER HAD: (LOOK AT THE REVIEW)
http://www.yelp.com/biz/nicks-pizza-wellsville
GREAT stuff. they put it all together however you want, take it home, bake it in the oven and it is divine!
I have two Costco’s within 10 Minutes of the House.
The Best $10 you can spend for a Pizza.
At Costco, the one and only Large Pizza they sell is actually Extra Large.
Gino’s deep dish. It’s been since 1977 and I can still taste it. You’re right, no comparison, however, for the rest of us, Murphy’s are good.
Garbage pizza. Might as well hunt down a pizzaria run by a guy named muhammad.
Real pizza is just a thin crust of bread with tomato paste and oregano.
You can get Gino’s now frozen, not the same though.
I looked at the Illinois map for Murpheys, unfortunately the closest to me is wayyy down south, they are by Peoria and Champaign :(
You can’t have good pizza without good sauce. Papa Murphy’s sauce is bland and spread too thin on the crust. The other ingredients are OK. Your oven does the baking at 425 degrees.
I give my pizza sauce recipe. Maybe someone can tweak it into America’s Great Pizza:
jonrick’s Pizza Sauce:
You will need:
1 large onion, minced
3 cloves garlic, minced
6 oz can tomato paste
28 oz can crushed tomato sauce
¼ cup Merlot wine
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon oregano
1-1/2 teaspoon basil
¼ teaspoon sage
1/8th teaspoon cayenne pepper
1 very small pinch of cinnamon
1 Tablespoon Concord grape jelly
1 carrot, peeled
White sugar to taste
Olive oil for cooking garlic and onions
Method:
1. Chop the carrot and put in with half of the tomato sauce, in a food processor or blender, and puree until smooth.
2. Mince onion and cook in olive oil until golden brown in a sauce pan. Do this on a low enough heat to keep this browning process under control to keep from burning. Add minced garlic and cook briefly before adding the other half of the tomato sauce. The tomato sauce can be used to stop the browning process of the onion at the perfect stage of browning. Note: never cook garlic until it turns brown. This causes the garlic to get bitter.
3. Add the tomato paste, the rest of the tomato sauce from the food processor, and all of the ingredients. Simmer on low, stirring `every ten minutes. Be careful not to cause the sauce to splatter due to excessive heat. When sauce is thick, add sugar to taste. Let cool, then put in a storage container for the refrigerator. This sauce can be stored in the freezer for six months.
Pizza Dough from a Bread Maker:
You will need:
3 cups flour
1-1/4 cups water
2 teaspoons salt
2 Tablespoons butter
2 teaspoons bread machine yeast
Method:
1. Put all ingredients into the bread maker and put it on 1st rise setting. (You can also use the traditional method for making bread to get the first rise).
2. When cycle is complete, take dough out and spread out on a pizza pan. Preheat oven to 425 degrees. Spreading dough out on the pizza pan will take a little time because fresh dough has an elasticity that likes to return to its original shape. With a little punching and poking, the dough will form to the pan.
3. Without putting any ingredients on the pizza crust, put the pan in the 425 degree oven and cook the dough for 4 minutes. This precooks the dough so that the topping does not cause the dough to get gummy. You do not have a professional pizza oven and this step is necessary. The dough will have a stiff consistency when taken out. At this time you can put your toppings on the pizza crust.
4. First, spread a thin layer of sauce over the crust. Then, spread a layer of mozzarella cheese. Next, put you favorite toppings: pepperoni, red onion, olives, thin sliced tomato, mushrooms, anchovies, etc. Finally, put a thin layer of mozzarella cheese over your toppings.
5. Put your pizza in the 425 degree oven for 14 minutes. Check for done-ness. Add 5 more minutes if the topping appears watery.
Enjoy!
Corrrection: Papa Murphy’s is, “Love at 425 degrees.”
Trader Joes and Target sell frozen pizzas that are made in Italy. Pretty good. I add some extra ingredients before baking.
I think the take and bake pizza from Costco is bigger, better and cheaper ($8.50). I had to find a huge pizza pan to bake it in.
Oh, You’re probably correct. I probably upped the temp to adjust for the altitude. (were a mile + high)
Common metal door commercial pizza ovens are maybe 500F. You have to have a masonry over to get up to the 700F necessary for proper Napoletana style pizza.
Quite possible. I did a quick search and found that figure.
I also worked in a foundry that used an old Blodgett pizza oven to bake out the cores for molds. It was brick lined and would hit 800 in a half an hour. Great area to work around in the winter, otherwise, very not so much.
my favorites..Spinoccholi or a chicken fajita pizza
****It’s not bad.. Just go to walmart and buy a take and bake.. pretty much the same thing.****
The “cheese” on the Walmart pizza changes into some disgusting chemical tasting crap once it cools. Same with 7/11 pizza. Papa Murphy’s pizza has much better cheese as well as other ingredients. Not nearly as good as a good Italian specialty pizza shop, but as good or better than the chains and you can add your own toppings on them as well to make them even better.
That said, I rarely buy pizza anymore since I learned to make them myself. I am fortunate to have a dented can store nearby that also quite regularly carries fresh mozzarella for next to nothing so that when it is in I can make a high quality pizza very inexpensively.
Agreed. We have one only a mile away and it is mighty convenient. When we have our annual large open house party where we might have 60-80 people over, we get a bunch of different ones (including the 4 or 5 different style crusts), pop them in the oven one after the other, put them out, and they get scarfed up faster than any of the other food out there.
Wonder if the people on this thread calling it crap pizza and garbage pizza have actually tried it.
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