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 ...
Here’s the bigger question: Unless you live miles and miles from civilization, why eat pre-fabricated, frozen pizza in the first place?
I wish he would’ve had a Tombstone on his list. I grew up eating them, and still enjoy them (although the sauce seems to have changed a bit over the years).
“why eat pre-fabricated, frozen pizza in the first place?”
Good for teen and younger filler food. Easier than sprinking seasoning on foam shipping peanuts and trying to pass that off on them...
I’m in the thin camp when it comes to frozen pizza. The thin Sam’s Choice 4 Meat and Sam’s Choice Pepperoni are good (I haven’t had the Supreme.) I also like thin pizzas from Red Baron, Freschetta, and Kroger’s Private Selection brand.
“the crust is always a problem.... on all of them!!”
I agree. The last frozen pizza I had was DiGiorno’s and i thought it was garbage. In comparison the Little Caesar’s around the corner has hot and ready pepperoni pizza for $5.55+tax. Much better pizza than any of the frozen ones.
harsh damnation!
Trader Joe's has several MADE IN ITALY pizzas. This one is delicious, IMO, with the addition of a few chopped kalamatas before baking and some Parmigiano Reggiano sprinkled over after. Surprisingly very good the next,day, cold from oven, more depth of flavor.
Another are their MADE IN FRANCE "flatbreads" by Maitre Pierre. This mushroom one is excellent. The secret to these is to cook on rack on a piece of parchment until the crust is firmly set enough to remove the parchment then finish crisping (the pizza is very thin and turns Jello-y in process before setting).
I find it at the local Wal-Mart, but have yet to find it anywhere else. It’s a thick, soft “bready” crust that’s crispy around the edges. The toppings are okay, but for me it’s the crust. I’d be happy with just the simple cheese variety.
Is this what passes for writing these days?
Its all in the crust and sauce baby, the rest is just toppings.
I just made, actually assembled my own. Bought store brand pizza dough ball...not the Pillsbury in a can...but a real ball o dough..got glass jar premade pizza sauce...uncured pepperoni..mozzarella cheese...cooked about 15 mins at 420...and viola...better than any frozen I ever had...all I need to do is find out how to make real bubbly, doughy, crispy, stretchy, and kinda sweet dough/crust...a bit fresher pizza sauce, and I be done.
Every frozen pizza I have eaten, had been unsatisfactory to me...they are easy to cook...but regarding taste and texture.....only for desperation time.
Well we’ve got three pizza joints run by Italian families so you know right off the cuff they’re excellent. Bit I like a variety of different types and styles of pizza.....and yes even Pizza Hut. Just depends on my mood.
Heck I even do Chef Boy-ardee Pizza in a box....but by the time I’ve finished making the adjustments it’s something else entirely! HA!
I’ve read far worse, about every topic under the sun.
you on the road to Zen...
I buy even Chef Boy ar Dee Boxed Pizza just for the dough mix. Let it rise in warm spot....spread it out to your liking. I do that super thin because I cut it in strips adding my own mixture on top....anything from cinnamon and sugar to jam or jelly.....that’s why it’s not a pizza when I get done with it.
By the way...add a bit of grape jelly to your pizza sauce. Now don’t shudder just try it. That’ll give you a bit of sweetness.
It’s the small print and pop-up ads in the source articles that get these tired old eyes.
Thanks for the list.
Now, back to the thread.
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