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Just found this a couple of days ago, and it's by far the best frozen pizza I've ever had: Trader Joe's Roasted Garlic and Pesto.
Quote:
Originally Posted by burdell
Well, since the topic is frozen pizza, I'll ask a question I've been thinking of asking frozen pizza makers.
I can bring home a frozen pizza from a local Mom & Pop pizzeria, freeze individual slices, and when reheated in the toaster oven they're just like fresh pizzeria pizza. I have yet to have any brand of frozen pizza (and I've tried a fair number of them) that's remotely close to pizzeria pizza, the crust just isn't the same. I wonder if it's the difficulty of making a good pizzeria style crust on a production line, cost, or? I'd gladly pay what I pay for a pizzeria pizza IF the frozen pizza was really as good.
Well the best frozen pizzeria pizza I've found is Motor City Pizza. I get it at my local Wallyworld.
It has the handmade style cut toppings, and right mix of spices. The "Supreme" has best mix of pizzeria
flavor, ease of cooking. The only thing as good is DiGiorno Crispy Pan Crust: Pepperoni Or Supreme (if you can find it).
Daiya Fire Roasted Vegetable Pizza is great quality pizza, only issue is that it is too salty for my liking. It gets extra points for having excellent flavor for being vegan and gluten free.
It has the handmade style cut toppings, and right mix of spices. The "Supreme" has best mix of pizzeria
flavor, ease of cooking. The only thing as good is DiGiorno Crispy Pan Crust: Pepperoni Or Supreme (if you can find it).
But is the crust remotely close to that of a good pizzeria's crust?
Well, since the topic is frozen pizza, I'll ask a question I've been thinking of asking frozen pizza makers.
I can bring home a frozen pizza from a local Mom & Pop pizzeria, freeze individual slices, and when reheated in the toaster oven they're just like fresh pizzeria pizza. I have yet to have any brand of frozen pizza (and I've tried a fair number of them) that's remotely close to pizzeria pizza, the crust just isn't the same. I wonder if it's the difficulty of making a good pizzeria style crust on a production line, cost, or? I'd gladly pay what I pay for a pizzeria pizza IF the frozen pizza was really as good.
I would think cost. Even the more expensive frozen pizzas aren't more than 10 dollars a pizza. A good quality pizza from a local pizzeria is going to be at least twice as much.
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Quote:
Originally Posted by Sundaydrive00
I would think cost. Even the more expensive frozen pizzas aren't more than 10 dollars a pizza. A good quality pizza from a local pizzeria is going to be at least twice as much.
But if it could be produced on a production line it'd likely be a bit less due to economy of scale. And IF it truly duplicated pizzeria pizza I'd happily pay > $15 for a large.
I've tried, with no joy. I have to wonder if pizzeria quality crus can be produced in the limited temperatures of a home oven?
The highest my stove can go was 550. Unless it was in cleaning mode and then it was locked. My pizzas were good. Not great.
My niece has a home propane stone pizza oven. She makes her own pizza dough, it does require it be a small more personal size pizza. But she can cook one in about two minutes perfectly. It might be like a minute 30. She does have to turn it, but boy they were great.
She also used real Italian pizza dough flour. It does make a difference.
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Solly says — Be nice!
