Posted on 01/30/2022 3:41:13 AM PST by mylife
I have distinct and incredibly fond memories of eating frozen pizza as a kid. It was generally an "every now and then treat." And then, WHAM. College happened, and suddenly frozen pizza went from "cute tradition" to "literal lifestyle." I know I'm not the only one here. And the number of brands out there?! Staggering.
Now that I'm a grown adult who actually cooks for a living, I'm usually too busy cooking up something not pizza-related...but TBH, I live for a frozen pizza every now and then. That said, the number of choices out there is overwhelming. Have I ever bought the same pizza twice? Truly unsure. Gotta try 'em all, right?
Common Standards:
• DiGiorno – Rising Crust Original Pepperoni
• Freschetta – Naturally Rising Crust Pepperoni
• Newman's Own – Uncured Pepperoni
• Tony's – Pepperoni
• Red Baron – Brick Oven Crust Pepperoni
House Brands:
• Trader Joe's – Wood Fired Naples Style Uncured Pepperoni
• Whole Foods 365 – Rising Crust Uncured Pepperoni
THE EXPERIMENT In order to be 100% fair here, I knew I had to do a blind taste-test. Bless my very, very willing partner for cooking up seven entire pizzas over the course of a day, and bless the fact that we'll have re-frozen frozen pizza for the next...IDK, year. (Side note: If you're reading this and we're friends, come over for pizza.)
(Excerpt) Read more at buzzfeed.com ...
I like a crispy crust. Had Digorno last night. I always back it an extra 5 minutes to get the crust just right.
I was surprised how good the Freshetta pizza was....but I doctor them all up no matter which brand I get.
I also like California Pizza since the crust is thin. But all in all homemade pizza will always take first place in my book.
all in all homemade pizza will always take first place in my book.
Yessir
DiGiorno, 3 meat, stuffed crust, for frozen pizza, top award in our house.
My father’s pizza from a Chef Boyardee pizza kit will always be my favorite non-frozen pizza.
Still all swill, only suitable for undistinguished teenager pallets. :)
Cooking it my way also lets the crust get harder on the bottom so the pizza won't droop in my hands, while leaving the toppings side still moist.
At first I thought I'd try to recreate the inside of a pizza oven, with the pizza on a stone up high near the top burner. I never really cooked it this way, though. Instead, the pizza setting has the rack at the bottom, so the stone gets very hot and crisps the bottom of the crust without over-cooking the toppings.
-PJ
Aldies has a pretty good pizza....good price too.
I remember the Chef Boyardee pizza kit :)
hint: veg under cheese, meat on top...
5 AM Sunday and I Don’t have a Frozen Pizza in the
House,,,
“Food King” here I come!
I have four pizza places within three blocks of where I live and even more at 6 blocks. Best of all is one owned by Italian family from the old country. Oh my gosh are their Pizza’s fabulous. A little more pricey but well worth it...definately a meal and they don’t spare the toppings either.
LOL!!!
Surprisingly, the “Sam’s Best” (at Walmart) thin crust meat lovers and the supreme are delicious frozen pizzas, and at $4.98 each, an awesome deal. (Careful not to over-bake. I don’t leave in my 30-year old oven as long as the instructions indicate.)
got a winner .5 mi away, all the pizza is good around here, hell, they have perogi pizza, gyro pizza...
“Best of all is one owned by Italian family from the old country”
Yup, grew up eating NY pie. Eating that oily thin crust section in the middle is like doing hits of the best drug.
the writer says get a thermometer, oven temps are wildly off.
Motor City Pizza isn’t bad. It’s a kind of pan pizza. I like the crust.
Now where de heck can I find me a breakfast burrito around heya??
never had Detroit pizza
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