Frozen Pizza
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@Mik said in Frozen Pizza:
My idea of hell.
Frozen pizza science has achieved new heights in the past decade or so. Some of the stuff is actually pretty good.
That said, no fucking way. You might as well make a salt and Crisco smoothie and call it a day.
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@George-K said in Frozen Pizza:
@Mik said in Frozen Pizza:
My idea of hell.
Home Run Inn frozen pizza is actually quite good - esp the thin crust.
Think of it as the Skyline of frozen pizzas.
Blasphemy.
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Education is extremely important.
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@Horace said in Frozen Pizza:
@jon-nyc said in Frozen Pizza:
Every once in a while I forget how damn salty they are and buy one. I regret it after the first couple of bites.
Which you eat with a fork.
And a knife. Always have, even in the college dorm.
Go ahead, give me all you got. I’ve heard it all before.
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I'll second George's tolerance of Home Run Pizza, the ultra thin crust. When desperate for a hot meal in under 9 minutes (air fryer), we'll go with that - sometimes tossing some tomatoes on the sausage pizza. It's not the same as a real pizza - but we keep a couple in one of our freezers. My wife lives for freezers and freezing/frozen food. We have 5 freezers.
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@kluurs said in Frozen Pizza:
I'll second George's tolerance of Home Run Pizza, the ultra thin crust.
Thank you.
Home Run Inn frozen is very similar to Home Run Inn fresh-made. Yeah, there's some differences, but it's close enough to be tolerable. All the others have their own style, taste, etc. All of those are self-invented, not based on a real pizza place.
Well, not all, but many. I've heard that Lou Malnatti's and a few others are close to the real thing.
Props to HRI for at least trying to authentic to their brand.
A small (6") ultra-thin HRI pizza has about 900 mg of sodium. It's a lot, but not ridiculous.
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At our place, we buy ready made pizza dough and then just add the tomato sauce and cheese and toppings we want, into the oven for about 12 minutes and it’s fine for home made pizza. We don’t do frozen pizza.
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We enjoy a Jack's (thincrust) or DiGiorno, probably about 6 times each year. Delicious and convenient.
That being said, we make pizzas every friday night from almost-scratch. We buy the dough from Trader Joe's and roll it out. We've done it nearly every Friday for the past 10 years!
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@jon-nyc said in Frozen Pizza:
I’d hit that pizza.
You would slowly and carefully cut it into bite sized morsels, chewing each 40 times before washing it down with room temperature mineral water, then a dab on each corner of your mouth with a spotless cloth napkin. Replaced with a new one after each bite.
