Hot!Frozen Pizza.

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2005Equinox
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2007/01/03 00:25:23 (permalink)

Frozen Pizza.

Are there people other than me who dont like frozen pizza? The ONE and only frozen pizza that I can somewhat tolarate is the ones made at the local meat market. They use their own meats and ingredients. Otherwise they have to be fresh and never frozen or baked. Papa Murphys is a personal favorite. So is Luigis(A local pizzaria) or sometimes Piggly Wiggly.
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    Jimeats
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    RE: Frozen Pizza. 2007/01/03 07:49:38 (permalink)
    I live in a pizza rich area, many fine choices. I recently picked up a couple of frozen pies from Trader Joe's for convience and must say they were very good and the price was right. I'd purchace them again with out hesitation. Chow Jim
    #2
    marzsit
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    RE: Frozen Pizza. 2007/01/03 07:53:13 (permalink)
    sometimes i can get into a frozen pizza... it helps if it's baked properly. a stone is nice but i've found that if a stone isn't available, a standard aluminum pizza screen works better than a solid pan and keeps the oven clean.

    tombstone, red baron or tony's. the standard cardboard crust versions, i've never had a so-called rising crust frozen pizza bake properly in my oven....
    #3
    marzsit
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    RE: Frozen Pizza. 2007/01/03 07:55:42 (permalink)
    quote:
    Originally posted by Jimeats

    I live in a pizza rich area, many fine choices. I recently picked up a couple of frozen pies from Trader Joe's for convience and must say they were very good and the price was right. I'd purchace them again with out hesitation. Chow Jim


    i've never had a bad product from trader joe's, but i've never tried their pizza... i love the chicken enchiladas though
    #4
    mland520
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    RE: Frozen Pizza. 2007/01/03 10:41:59 (permalink)
    try the rising crust 4 cheese version of Red Baron- and bake on a stone- add your own fresh ingedients- like peppers, tomatoes, onion, sausage or hamburger meat, a little fresh garlic rubbed on the exposed crust- it's a pretty fair inmitation of a pizzeria pizza. Since we live in Texas, pizza that's good is hard to come by- when we first moved here over 20 years ago from NY, we discovered that most Texans idea of a good pizza was Chucky Cheese-UGH! So we made our own from scatch for a while- but using the REd Baron isn't as time consuming.
    #5
    Grillmeister
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    RE: Frozen Pizza. 2007/01/03 10:52:51 (permalink)
    quote:
    Originally posted by mland520

    "Since we live in Texas, pizza that's good is hard to come by- when we first moved here over 20 years ago from NY, we discovered that most Texans idea of a good pizza was Chucky Cheese-UGH! So we made our own from scatch for a while- but using the REd Baron isn't as time consuming."


    Since many of the folks over on the chili thread were recently extolling the virtures of putting everything from poultry to BEANS in our national dish, taking a nice big bite out of a Chucky Cheese pizza is a form of poetic justice!
    #6
    kland01s
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    RE: Frozen Pizza. 2007/01/03 11:35:41 (permalink)
    We like Trader Joe's Olympia pizza but always add a little more goat cheese and garlic. We live in an area rich with many good mom & pop pizza places so the Greek pizza is just for a lazy night and don't want a big meal.
    #7
    tamandmik
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    RE: Frozen Pizza. 2007/01/03 11:42:01 (permalink)
    Is Tree Tavern pizza still made? To me, they were the best of an otherwise uninspired brand of food, but that was in New Jersey. In New Mexico, you can't locate Tree Tavern.
    #8
    Joisey
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    RE: Frozen Pizza. 2007/01/03 13:01:43 (permalink)
    Tree Tavern is still made, but with an entirely different recipe. Not as good as it was!
    #9
    David_NYC
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    RE: Frozen Pizza. 2007/01/03 18:57:04 (permalink)
    If you can't find Tree Tavern in your supermarket, you'll find you are in the same ballpark, or at least same frozen food plant with these:
    http://www.betzios.com/privatelabelproducts.html

    Wink wink, nudge nudge, Say No More.
    I guess very few products taste the same after 50 years and several plant relocations.
    #10
    roossy90
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    RE: Frozen Pizza. 2007/01/03 22:03:15 (permalink)
    Interesting David.....
    I remember Victory Markets in Marlboro, MA.
    And Shaws and Stop N Shop in Maine..
    I see they even make Kosher private label pizza.
    #11
    Matt Gleason
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    RE: Frozen Pizza. 2007/01/04 19:08:48 (permalink)
    Peppy's Pizza out of Montgomery NY. Very good if cooked properly in a home oven on a stone or better yet in a pizza oven.

    Matt
    #12
    Joisey
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    RE: Frozen Pizza. 2007/01/05 07:38:47 (permalink)
    I like Betzios & thought it to be pretty close to the original Ellios (not the Mccain crap that's out today). Guess my taste buds were right. Here's the bio from the Betzios site:


    Elias Betzios was born in Epirus, Greece. He is a graduate of Athens Engineering School. He emigrated from Greece to the Unted States in 1955 and settled in New York City. There he pursued his career as a machine designer/engineer which he continued successfully for eight years, working for several engineering companies in New York City.

    Through a mix of creativity and good business sense, he has managed to successfully carve his niche in the frozen food market not once, but twice. In 1963 he created a frozen brand name (Ellio's Pizza) which, 37 years later, is still very much a household name.

    In the mid 1980's the Betzio's brothers made the business a family affair together with Elias' sons Steven and Demetri. Beginning in 1994, the family decided to venture back into the brand-name pizza market with BETZIO's Pizza creating a household brand name along with the private labels.
    #13
    TwoJays
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    RE: Frozen Pizza. 2007/01/13 10:10:10 (permalink)
    With so many pizza shops around our area, it's rare that a frozen pizza is purchased. But when there is, for me it is usually a Stouffer's French Bread "Deluxe" pizza.

    JJ
    (used to love Totino's too)
    #14
    caratzas
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    RE: Frozen Pizza. 2007/01/13 10:36:50 (permalink)
    quote:
    Originally posted by Joisey

    I like Betzios & thought it to be pretty close to the original Ellios (not the Mccain crap that's out today). Guess my taste buds were right.


    Good catch! I, too have found Betzio's closest to the old Ellio's that was around in my formative years -- guess that explains it.

    Dunno if Betzio's makes it for the stores but Shaw's store brand (or maybe it's Stop-and-Shop -- it's been a while) is also very close.
    #15
    caratzas
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    RE: Frozen Pizza. 2007/01/13 10:40:05 (permalink)
    Never mind, found the site you were referencing. It turns out Betzios makes private label pizza for BOTH Shaw's and Stop-and-Shop, as well as several others: http://www.betzios.com/privatelabelproducts.html
    #16
    UncleVic
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    RE: Frozen Pizza. 2007/01/13 10:45:02 (permalink)
    Frozen pizza used to be good. (For what it's worth). Years and years ago there was a brand around here called Mr. Chef which was almost like a pizzeria pizza. Then Tombstone USED to have the best sauce, and Red Baron USED to be the best in toppings. No more.. Toppings are about as thin as the crust now. If I have a pizza craving, and no time to doctor one up or toss my own, I go with the $1 Totinos. Seems like they're the best buy for the buck. As for the Self Rising pizzas, Freschetta has to be about the nastiest one out there (IMHO). Then DiGiorno is more crust then anything (And also thin on toppings now).
    #17
    MBFDFyre
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    RE: Frozen Pizza. 2007/01/13 10:54:15 (permalink)
    I grew up eating Tonys frozen pizzas. I used think it was the cats a$$. Then Digiorno came along and changed all that. I get the Supreme with the cheese in the crust. mmmm mmmmm mmmmm, aint nothing better. Well, for frozen that is.
    #18
    Mosca
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    RE: Frozen Pizza. 2007/01/13 13:13:04 (permalink)
    I have no problems with the DiGiorno rising crust pizzas, either. They're not the same as that served by a pizzeria, but they taste OK to me. It does take a few tries to get the time/temp right for your particular oven, but once that's sorted out I've been fairly consistent.


    Tom
    #19
    porkbeaks
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    RE: Frozen Pizza. 2007/01/16 17:36:37 (permalink)
    I just received the new issue (Feb/Mar) of Cook's Country which is a first cousin of Cook's Illustrated. In it they have a short article on frozen pizza. They taste tested 9 pies and stayed from any toppings so they wouldn't confuse the issue; just cheese and sauce. It read "while frozen pizza is not going to fool anybody it's fresh" the 4 recommended according to their testing panel were:
    • California Pizza Kitchen Crispy Thin Crust Margherita 12.8 oz. $5.99
    • Freschetta Ultra Thin Golden Baked 5-Cheese Pizza 12.8 oz. $6.29
    • Tombstone Extra Cheese Original 20.5 oz. $5.19
    • Amy's Cheese Pizza 13 oz. $3.99


    They didn't much care for the DiGiorno. It finished in the 7 spot.
    #20
    NYNM
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    RE: Frozen Pizza. 2007/01/16 18:22:30 (permalink)
    Has anyone tried frozen pizza when it is still frozen? Wierd as I can be, I actually like the taste (well a few bites anyway) Something about the frozen cheese and tomato sauce....O well....
    #21
    MBFDFyre
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    RE: Frozen Pizza. 2007/01/16 19:35:27 (permalink)
    how can you eat it? it would break your teeth.
    #22
    NYNM
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    RE: Frozen Pizza. 2007/01/16 19:37:27 (permalink)
    quote:
    Originally posted by MBFDFyre

    how can you eat it? it would break your teeth.



    Molars
    #23
    SassyGritsAL
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    RE: Frozen Pizza. 2007/01/17 16:12:02 (permalink)
    I have never eaten a frozen pizza that I liked. They always look great in the froz. food section, but after cooking them and then after the first bite I'm mad at myself for buying one. I have tried adding extra cheese and other ingredients, but still no good.
    #24
    UncleVic
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    RE: Frozen Pizza. 2007/01/17 16:28:07 (permalink)
    quote:
    Originally posted by NYNM

    Has anyone tried frozen pizza when it is still frozen? Wierd as I can be, I actually like the taste (well a few bites anyway) Something about the frozen cheese and tomato sauce....O well....


    Ummm.. Ya..
    #25
    hatteras04
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    RE: Frozen Pizza. 2007/01/17 16:39:49 (permalink)
    I actually like Tombstone. I just view it as a different food group than regular pizza. I usually just go get a real pizza but sometimes a Tombstone just sounds good to me. They are best when cooked quite a bit longer than the recommended time so they get really brown. And for some reason I like to have them with a glass of milk.
    #26
    Peggy Fair
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    RE: Frozen Pizza. 2007/01/21 14:41:06 (permalink)
    I'm in DC and there is a brand called "Fox Deluxe" that makes a good pepperoni pizza.
    #27
    Xu
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    RE: Frozen Pizza. 2007/01/22 06:47:37 (permalink)
    Wow, eating pizza right out of the freezer, that's tough.

    I'd like to see somebody doing that. Frozen pizza, all of them, seems to me to be "off". I agree that most brands are better slightly burnt.

    #28
    CajunKing
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    RE: Frozen Pizza. 2007/01/22 14:14:52 (permalink)
    I like totino's party pizza's

    small enough for one person, easy enough for a quick snack.

    Add some extras to it and it is not too bad.

    We have tried all the various brands, none of them really stand out as the best. I just wish we had a real pizza place locally.
    #29
    Sonny Funzio
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    RE: Frozen Pizza. 2007/01/22 20:42:40 (permalink)
    Some years ago I made my own frozen pizza's.

    The trick is to use Compressed Yeast ("fresh" yeast) ... this would be the little yeast cakes found in the refrigerated section at supermarkets.
    The compressed yeast rather than the foil packed "instant active dry yeast" (fast rise yeast) or regular "active dry" yeast ... works better to preserve the dough's ability to rise after it has been frozen.

    A tip with fresh (compressed) yeast ... don't let fresh yeast come in contact with salt. Make sure you put the salt in your mixing bowl first and then put the flour on top - that way the moisture from the liquid you add does not create a salt-solution which will inundate the yeast culture. As you mix in the water which has the yeast dissolved in it (no sugar in that water), the liquid combines from the top down and becomes incorporated before the the salt is brought up into the mix from the bottom of the bowl and is kneeded through.
    Also, use Kosher salt - the larger crystals will resist becoming as incorporated with the yeast as well.

    When you are ready to do the final bake on one of these frozen pizzas, let the pizza come to room temperature so the yeast can get re-established and rise before going in the oven.

    It's possible to make some *real* nice "rising crust" frozen pizzas when you make em yourself.

    #30
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