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 have never had frozen pizza before. Dijournos was recommended. Like bad take out.
:)
CT has the best pizzerias in the entire world. Maine, not so much - but that's why we eat seafood.
black currant jelly and hobo spices :)
I had good pizza in Boothbay and good lobster in New London
good BBQ in Maine too, lousy Mexican in CT
I like Tombstone pizza, too.
why dey call subs, grinders in Groton CT? den dey toast it and call it a hoagie.. wtf?
Been a DeGiorno fan for many, years.
Before that, Red Baron.
I guess Tombstone bit the dust? Not even mentioned?
I tried one local brand that made it into HEB’s frozen foods section. Tasted like something I’d make. (Meaning: not good.) For the money, I coulda hadda DiGiorno.
We used the Appian Way kit 50 years ago.
better than NY deep dish? ;)
Take to parties and everybody wants the recipe every time. Can't believe it's so simple. Grape Jelly takes the edge off of anything your cooking that you want to calm down a bit.
Thanks for the correct name, Sam’s Choice. I’m having more “senior moments” these days! And yes, the thin crust ones are very good. I try to keep a couple on hand, as my (retired) DH loves them and will bake one up quickly if I’m running late or don’t have plans for dinner. Then he enjoys the leftovers for lunch the next day.
good BBQ in Maine too, lousy Mexican in CT
LOL, so true. If you're ever in Damariscotta try Que Rico. Tiny cellar joint in an alley, but pretty good chorizos. I wonder if they source it from Luce's Meats?
We never ate frozen pizza when we were kids. I’m not sure it even existed then. My dad made Chef Boy-R-Dee for us and we thought it was delicious.
I thought they were called grinders everywhere until I moved to FL as a kid and nobody knew what the hell I was talking about.
PS. Today my wife and I make from scratch. She does the crust and I do the toppings.
I remember that!
Call me a conservative, but I think it takes a conscious effort to act upon picking up a frozen pizza.
F that chit.
It takes 1 minute to call and order a real pizza from a real Italian restaurant and 30 minutes to get here.
Be conservative, be old school. Eat real, local authentic pizza. The 30 minute wait is the best wait in your life.
REAL...fatty cheese...real fatty tasty pepperoni. Real crust. REAL PISA.
I always add it to the chili sauce in cocktail meatballs, buy the meatballs at wally world.
so easy, so good
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