The frozen pizza appreciation thread

[JimNightshade]

I just ate one it was yummy,
It was a thin crust salami thing,
I added more salami, fart power, and mozzarella cheese – and it made me happy.

There are other ways to enjoy frozen pizza though and this thread will share the secrets on how to make your next floopy Friday pizza pizzalicious – or so I hope.

Thank you for your attention.

[silenus]

Trader Joe's Palazzo

Red Baron Supreme

CPK BBQ Chicken & Red Onion

Any frozen pizza in the house gets a dose of red pepper flake, extra seasonings and more cheese as a default.

[3acres]

I used to get Jack's Mexican-style pizzas and spritz them with hot sauce after baking. But I haven't seen any since like May 2020. So no frozen pizzas for me.

[Solfy]

I like the ones with the thicker "rising" type crusts, but they always taste of preservatives. Is there a brand that doesn't?

The best crust consistency for either thick or thin crusts is to preheat the pizza stone in the oven and bake the pizza on it.

The frozen pizzas from Aldi simply cannot be beat in terms of cheap and easy food. They're so big they exceed the diameter of my pizza stone.

My HS used to serve Mexican pizzas that were octagonal. They weren't good, but they were tasty anyway. I've never seen them anywhere else.

[Wolf Larsen]

Screaming Sicilian makes some pretty good frozen pizzas. I definitely get better pizza from a real pizza place, but you can't beat the convenience. And Solfy is right, using a pizza stone makes them better.

[C2H5OH]

Originally Posted by silenus

Any frozen pizza in the house gets a dose of red pepper flake, extra seasonings and more cheese as a default.

This person knows how to eat a frozen pizza. That is all...

[C2H5OH]

Originally Posted by Solfy

The frozen pizzas from Aldi simply cannot be beat in terms of cheap and easy food. They're so big they exceed the diameter of my pizza stone.

You need one of these. I have one. I hack pizzas with it weekly. Cut 'em in half so they'll fit in your oven.

I actually cut the pizza stone in half, because it wouldn't fit in my oven. It does, now!

[silenus]

I wasn't impressed by Screamin' Sicilian. Of course, it was their calzone, not the pizza. I use a cast iron pizza pan instead of a pizza stone. Works quite well. If you haven't tried it, there is a product called "Naples Drizzle" that is red pepper infused olive oil you drizzle over your pizza or whatever. Definitely brings a new batch of flavors to bland frozen pizza.

$13 for a rocker knife? ME WANT!!!

[C2H5OH]

Originally Posted by silenus

$13 for a rocker knife? ME WANT!!!

One of my friends Made me a place to park that knife. He didn't realize that i had a bloody deady knife.

He does woodworking. I work on other things.

[Solfy]

Originally Posted by C2H5OH

You need one of these. I have one. I hack pizzas with it weekly. Cut 'em in half so they'll fit in your oven.

I actually cut the pizza stone in half, because it wouldn't fit in my oven. It does, now!

That is indeed an awesome blade, but I don't have room for a single new spoon in my kitchen atm let alone that mammoth. As more and more cabinets disintegrate we've taken to storing things on top of the refrigerator. It's getting crowded up there. *sigh*

How small is your oven?

My pizza stone is a thing of joy and awesomeness. It's been seasoned over about 18yrs of nearly weekly homemade pizzas. I actually have two, but the circular one is better. The rectangular one doesn't get used as often and hasn't built up as nice of a patina.

[blondbear]

I can make a pretty tasty pie using a frozen pepperoni pizza as a base and adding tomato, onion, black olives, jalapenos, roasted garlic and some extra cheese. It may not be in the same league as my favorite pizzeria (Bibo's NY Pizza) but one of those with the same toppings is almost $25 and my "home made" version is around $8.

[C2H5OH]

Originally Posted by Solfy

That is indeed an awesome blade, but I don't have room for a single new spoon in my kitchen atm let alone that mammoth. As more and more cabinets disintegrate we've taken to storing things on top of the refrigerator. It's getting crowded up there. *sigh*

How small is your oven?

It's a toaster-oven. My mother owns the place, and when she got the kitchen remodeled, she got rid of the regular gas oven and we got a toaster-oven. Small thing. Fits half a pizza. It does us fine, since I do turkeys and other large stuff in my pressure cooker, anyway.

My pizza stone is a thing of joy and awesomeness. It's been seasoned over about 18yrs of nearly weekly homemade pizzas. I actually have two, but the circular one is better. The rectangular one doesn't get used as often and hasn't built up as nice of a patina.

I jealous...

[Rebo]

Now I want a pizza stone. Which one do y'all recommend? Where do you keep it when not using it?

[Solfy]

That explains it! I'd like a toaster oven when I remodel, but I can't imagine having only a toaster oven.

My round pizza stone came from Pampered Chef, but really any place that sells them should have comparable. This one at Target looks like mine did when new. I ditched the metal holder because I found it inconvenient to use and to store.

Getting a good seasoning on it comes from just using it. When I bake homemade pizza on it I dust it with cornmeal first to keep the dough from sticking. Frozen pizzas don't stick. To clean, scrape off any solids, wipe it down with soapy water and rinse quickly. They're porous, so you don't want to immerse/soak them. If you have to immerse them (if you had a really sloppy pizza?) you should dry it in the oven. In fact letting it hang out in the oven even when you're not baking pizza is good for them and can help even out the heat in the oven, so that's one place you can store them. I store mine on the floor of the cabinet under the KitchenAid mixer. It's serving the dual purpose of reinforcing the floor of the cabinet. (I wasn't kidding when I said mine were disintegrating; the particle board is friable and sagging)

You can also use them for baking bread, but I haven't tried that (yet).

[Guinastasia]

I have to go with Totinos. It's cheap, it's quick, and it's delicious. That and Stouffers French bread.

Unfortunately, lately I can only find plain cheese, there's a shortage of EVERYTHING, it seems. I prefer either meat lovers, or supreme/delux.


(Stouffers USED to have this absolutely delicious white garlic variety, which was out of this world. Of course, they stopped making it. )

[JimNightshade]

I want a Pizza Stone now.
Are they worth it? What exactly do they do that my hot oven doesn't?

[Solfy]

They are inexpensive, roughly the cost of two frozen pizzas or one really gourmet frozen pizza. What they do is act as a nice big, flat heat sink so when you put your cold pizza in your preheated oven, the stone has a ton of heat to push into the pizza quickly. That means the bottom of the crust gets nice and crisp instead of slowly coming up to temp and being insipid. They're meant to mimic a brick pizza oven that way.

I bake homemade pizza frequently and don't preheat the stone and they still come out very nice, though I've been doing it so long I can't compare to a metal pizza pan because I don't own one anymore. I've tried preheating the stone and taking it out to assemble the pizza, but it's tricky not to burn myself and the dough starts cooking before I'm done shaping it. Never mastered all the fancy dough tossing my uncle did in his shop.

[Rebo]

I think that's when you use a pizza peel, from what I've gathered watching TV. You heat the stone and leave it in the oven, then scoop up your assembled pizza and slide onto the stone. Remove the same way.

[Solfy]

Yep. I have one in my Amazon cart waiting for my next order, but I have my misgivings. My dough recipe makes for a rather floppy pizza, unlike frozen ones which are very easy to toss onto the stone. If nothing else, it would be good for pizza stone bread which I've decided I have to try. I need to up my bread game because bread>pizza.