Posted on 11/09/2024 7:14:40 PM PST by ChicagoConservative27
Running low on time and not sure what to make for dinner? Throw a frozen pizza into the oven. Need a late-night snack but don't want to order Uber Eats again? A frozen pizza is an easy solution. From healthier options to questionable, low-quality picks, you'll find an array of choices in your grocer's freezer. One of the most popular is, of course, the pepperoni pizza, which adds a dose of spicy meat to the classic plain cheese.
(Excerpt) Read more at eatthis.com ...
Also decades ago, I had Hideaway pizza at locations in Norman and Bricktown OKC. Neither of those were as good as the original in Stillwater. Didn’t know if any Hideaways were still in business.
I have a nice recipe that doesn’t take more than a half hour to make (although I cold ferment it for 24 to 72 hours) by hand.
The secret is making the dough for the crust. If the dough is right it is then just putting on it what you personally like and thus it will be perfect. Making the dough right is a lot of work. That is why we have frozen pizzas that can be poor, acceptable and good but never excellent to the degree of fresh pizza cooked on stone in an oven. That is why we pay more for the best pizza. Quality frozen is good. Quality fresh is the best.
I make a lot of pizza. Heck, about twice a year I even order two 5lb blocks of cheese from Wisconsin. The cheese freezes well.
When I make it, I usually make about 4 at a time, to freeze some fully made one ones, plus a couple of par-baked shells/crusts.
One option is go to a local pizza joint and ask to buy just the dough, and then either use it immediately, or freeze it.
But making pizza isn't as labor intensive as making bread. I never use a stand mixer for either. Heck, making focaccia is probably one of the least intensive forms of bread to make.
For Pizza, mix up the dough, let rise one (in a refrigerator overnight is best to develop the dough. Take out in the morning and portion it, ball it up, let rise a second time before using it. When making a Sicilian style pizza, I make a wetter dough and let rise in rectangular trays before par-baking the crust.
Screaming Sicilian makes a great frozen pizza. Excellent toppings.
But the best crust is Home Run Pizza....
Funny story that we still tell to this day: my husband is from NY, and I’m from the South. Let’s just say that when we first met, there was a little miscommunication because of dialects.
On one of our first dates, he asked me if I wanted to go get a pie with him. I immediately said sure, and when we hung up, I asked my friends how you dressed for a dessert date. I seriously had no idea it was for dinner, so I ate a normal dinner before he picked me up. I ate like a bird, and kept wondering where we were going for dessert after he ordered pizza for us. I thought he was cute but a little odd. Totally stole my heart that boy did.
Stick with Chicago dirt. It’s rich and black and will grow anything in your tummy.
LOVE Taco Bell. Tried making tacos at home and gagged on the result.
We usually get Degiorno or Red Baron but we get the cheese and I put our own toppings on.
No offense, but whooo boy. Ya gotta change it up. There’s a reason it’s called Taco Hell. You can do so much better.
Got addicted in LA in the late 60’s. Heaven was when it came to the Boston area. There was one Mexican restaurant I adored in Cambridge near MIT, and I still dream of their dishes, but it went out of business like so many of my favorite places. I was incredibly fond of a Hungarian restaurant in Brookline, Charda’s, with a chilled cherry soup. That one I can successfully replicate.
NOTE-Warning this serves only one-—
Buy Aldis cheapest pizza. Price is $3.29. About 13” diameter. It is thin crust— comes in pepperoni plain and 2 others
Cut in half
Put that half in large frying pan on lowest heat. Cover onto pan....
Ready in 30 minutes with nice char and browning on the underside
NOTE - after 10 minutes insert old spoons or forks underneath so it does not burn
NOTE - after 20 minutes scrape all the toppings from the unused half, onto the half that is cooking
Freshetta is the bomb!
Where is Screamin’ Sicilian Pizza? You never see them in any list.
That’s pretty cool about delivering with a fleet of old VW Bugs:
https://stillwaterliving.com/hideaway-pizza-a-stillwater-tradition-since-1957/
Apparently they kept a bunch of them in a field on the other side of town and salvaged parts off the non-running ones to keep the running ones running.
Also, when Volkswagen introduced the new Beetle in the 1990’s, they gave the first one in Oklahoma to Hideaway.
Here’s another bit of Hideaway history. The game Pente (similar to Gomoku) was created by a dishwasher there. The game was on the tables there, so you could play while waiting for your pizza. I think I still have the board, pieces, and the tube the game came in. Wikipedia says even President Reagan and Hugh Hefner owned it. I knew it was popular locally but didn’t know it was that popular.
https://en.wikipedia.org/wiki/Pente
Very interesting — and good for him for sticking with it and making it a success even after some early rejections.
Blah, Detroit style is too much bread. The two of us much prefer thin crust which I make out on the grill with a $20 pizza stone. Cheap and as good as or better than take out.
Freschetta has the best crust to me. I always ate Digiorno until I discovered Freschetta.
I buy the Member Mark brand from Sam’s and its pretty good. I think its rebranded Digiorno. I get three small peperoni pizzas for $15 to pop in the freezer. If I order a large pepperoni from the local pizza place, it’s $30. That said, I recently went back to Ct and ordered a brick oven from my childhood favorite pizza parlor. It was sensational. So cost/benefit applies.
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