This ATM-Style Machine in Southfield Will Spit Out Hot Pizza in Just 3 Minutes

Clickon Detroit ^ | October 7, 2022 | Ken Haddad

[nickcarraway]

The pizza future has arrived -- that is, if you want pizza from a machine.

ZaBot, an ATM-style pizza machine, has set up shop in Southfield, serving up hot pizza 24 hours a day, 7 days a week, 365 days a year.

The ZaBot Pizza Machine is located on Greenfield Road, south of 13 Mile Road. It’s in the parking lot, and you can pull up and order pizza directly from the machine, and pizza shows up in about three minutes. The machine includes two pizza ovens inside.

The menu includes your standard pizza options, like cheese, pepperoni, veggie lovers and meat lovers, with some specialty pizzas, like a cheeseburger pizza, Detroit coney pizza and breakfast pizza.

The ZaBot also serves hot cookies, cheese sticks and soft pretzels.

[digger48]

Really sucks

Hard to find food that tastes good

[EQAndyBuzz]

I’m simple. Square pie from Spumoni Garden in Brooklyn. ATM pizza? Don’t think so.

[Liz]

[frank ballenger]

“hold the politics.”
/////////////////////////////
Sorry. Didn’t mean it. Don’t punish me.

As Pat Buchanan’s sister Bay said:
“My brain filters everything through politics.”

I actually delivered pizzas for an independent family owned pizza place in Detroit in 1966. We had a little note card sign by the order phone: “Yes, yes we know. Hold the anchovies.”

[SamAdams76]

Reheating pizza in a microwave results in a soggy mess and tastes awful.

A much better way to reheat pizza is to place in oven on a cookie sheet at 275 degrees for about 20 minutes. Put aluminum foil over the cookie sheet for easy cleaning.

It will taste very much like when you first got it.

[Johnny Wumbo]

We’re getting close and closer to Idiocracy
Enjoy yourextra big azz fries, I mean pizza.

[jimtorr]

I eat leftover pizza cold for breakfast. Nearly as good as hot, the night before.

[Dogbert41]

Sausage, mushroom, red and green pepper and red onion for me!

[rlmorel]

I saw one a couple of years ago, where you could watch the pizza being made from scratch, and damn...that was a fine looking pie.

It REALLY looked good and fresh. I can’t find the video, but it was impressive.

And you don’t have to worry about someone spitting in your food or neglecting to wash their hands.

I wouldn’t dismiss this out of hand.

[Secret Agent Man]

Yup. They aren’t cheap crap frozen pizzas off an assembly line. If they dont taste good that machine isn’t worth anything.

[nickcarraway]

Although many people today still buy pizzas that don’t taste very good right?

[dmzTahoe]

Big deal... 7/11 does it in 60 seconds.

[rlmorel]

Here is my personal recipe-better than any pizza I have ever purchased. I have to keep myself from making it all the time, otherwise, I would eat myself to death:

To be fair-I prefer my pizza deadly simple, without a lot of toppings. Here is what I do. (I don't make my own dough yet, but there is a store-bought artisan dough at a store near me that is as good as anything (crust-wise) that I have ever eaten.) I have tried to bake bread repeatedly over the years, and failed repeatedly. I just cannot get the hang of making my own bread or pizza dough. But I will try again...:)

1. Put a pizza stone into the middle of the oven and preheat as high as you can go. Mine goes up to 500. I usually let it pre-heat for an hour.
   
   
2. Shape dough into a disk on a floured surface then pick it up on your knuckles and move it into the classic shape.
   
   
3. Cornmeal the peel and lay the dough on.
   
   
4. In a bowl, whisk together olive oil, garlic (I use the paste) black pepper and oregano, then brush the entire dough with it right out to the edge. I brush as far as I can go, and be sure that none will drip down onto the peel.
   
   
5. Take mixed Romano and Parmesan grated cheese and sprinkle liberally. Make EXTRA sure to get some of that on the very edge of the thicker crust where there will be no topping.
   
   
6. Take fresh mozzarella slice it into thin disks as thin as it will let you (which is not too thin) but it is no big deal if it breaks up into pieces-it is better if it does, and you spread the mozzarella a bit sparsely over the dough out to the thicker edge but not on it.
   
   The main purpose of the mozzarella at this stage here is to serve as a base to hold the pizza ingredients together when cutting and eating.
   
   
7. Get a lot of fresh basil-dried basil is absolutely worthless even as an emergency measure-I usually have at least 12 medium sized fresh leaves, stalks discarded, and I stack them into a stack with decreasing leaf size as you stack, then roll them lengthwise to make a thick rolled tube of lovely basil. I keep perhaps another 6-10 whole leaves for the very end.
   
   
8. I slice the basil just as thin as I can, slicing along the tube as if it were a jelly roll, then, I give a few slices through the pile of basil strips just to break them up a little.
   
   
9. I take half, and sprinkle it over the sparse layer of mozzarella.
   
   
10. Then I take two of the finest medium tomatoes I can find (not the biggest...the tastiest) I slice them very thin, and array them over the surface of the dough on top of the mozzarella. I put ground black pepper on the tomatoes here, but no salt. The Romano and Parmesan can be a bit salty, and adding salt here is too much, IMO.
    
    
11. I take half of the remaining chopped basil, and distribute it over the tomatoes.
    
    
12. I slice up the remaining ball of mozzarella into disks, and spread as many of them over the surface as I can to get this layer of cheese very thick.
    
    
13. I sprinkle the remaining chopped basil everywhere, then take the whole basil leaves and place them in an artistic way on the surface of it all.
    
    
14. Put it in the oven on the stone and bake for 11 minutes.
    
    
15. At 11 minutes, eyeball it closely, but don't take it out unless it looks done. I have found that there is a wider range of crust consistency that is still "great" but crunchy crust-it is a disaster.
    
    When it gets crunchy, you have ruined it, and it crosses that threshold quickly. At that point, you eat the pizza because you are probably hungry, not because it tastes brilliantly good.
    
    If you do it right, you will see the flecks and strips of Romano and Parmesan that strayed onto the thicker outer crust, and they will be nicely darkened. And the crust will have that wonderful golden color with just a few places approaching brown.
    
    Chewy inside. The outside has a hint of the olive oil/garlic/oregano flavor.
    
    Chewy inside!
    
    
16. I move it onto a large cutting board, let it sit for 10 min (for my own self preservation, as I have no self control with blisteringly hot pizza) then I slice and serve.

I like mine with lots of crushed red pepper...:)

[rlmorel]

I eat a wide range of pizza both good and bad, but I only eat frozen pizza if I am absolutely destitutely desperate. But I will eat it, and I have eaten it.

My wife was on a cost cutting thing some years ago, and we went for a few years making "pizza" using the Pillsbury dough, and I never liked it. I couldn't get it to taste like pizza, and even as some kind of bread thing, it didn't taste good. I won't ever do that unless we are in a raging depression and I can't buy anything but tins of Spam and Pilllsbury dough. Sigh. As a married man, I would do that because I love my wife.

But I tried. Of course, that made me think of this, so the laugh makes it worth it:

[rlmorel]

[rlmorel]

That said, I even enjoy Hawaiian Pizza occasionally.

Yes.

I am mostly a pizza whore, but I can certainly eat UP as well as DOWN.

[digger48]

A simple boxed Chef Boyardee pizza satisfies my rare urge for pizza.

[digger48]

I’d rather have cold pizza than hot.

Same for fried chicken or fried fish

[dfwgator]

All we are saying is give pizza a chance.

[digger48]

Spam is close to $4 a can at Dollar General these days

Couldn’t hardly find canned biscuits 18 months ago