Are there any good frozen pizzas?

[Aunt Bea]

Now for two BIG Questions!

Do you put a little cornmeal under your frozen pizza?

Do you thaw your frozen pizza before baking?


How timely this thread is.
I had frozen pizza today and did both,
As always.

That’s interesting.

I’ve used cornmeal under homemade pizza but never thought to use it under a frozen pizza.

Does thawing the pizza prior to baking improve the texture of the crust?

Which brand of frozen pizza do you normally choose to thaw and bake?

 

[Veronica]

Im dieting till Valentines. I managed to not gain any weight despite my indulgences over the holiday.
But Im not gonna press my luck. This is my diet pizza recipe. This might work for those who are low carb.

Crustless Pizza
Preheat oven to 400. Spray 9" glass pie plate with Pam etc.

2 oz Jimmy Dean Precooked Turkey Crumbles
1/2 oz Turkey Pepperoni (7 slices) cut in half
1/2 cup Moderate fat Mozzarella Cheese
1/2 cup Diced Italian Tomatoes (canned Walmart)
1/2 cup Cooked Diced Mushrooms
1/4 cup Kroger Pizza sauce
1/8 tsp Basil
1/8 tsp Oregano
1/8 tsp Garlic Powder

Drain tomatoes well in colander. ( Get chunky diced not petite diced)
Layer your toppings in the pie plate.
First Jimmy Dean on the bottom.
Then mushrooms.
Then tomatoes.
Then pizza sauce.
Sprinkle Spices on top.
Then mozzarella.
Then pepperoni.

Bake at 400 for 20 minutes +/-. Keep an eye on it so cheese doesn't burn. BTDT
Entire pizza 363 calories.

 

[HermitHogan]

My favorite pizza is Beau Jo's Colorado style pizza, but there aren't any Beau Jo's near where I live.

I just checked their website and they'll ship pizzas to anywhere in the U.S. Two for $110! They're good, but they're not that good!

 

[Inept]

That’s interesting.

I’ve used cornmeal under homemade pizza but never thought to use it under a frozen pizza.

Does thawing the pizza prior to baking improve the texture of the crust?

Which brand of frozen pizza do you normally choose to thaw and bake?

I can't answer wisenior's questions [I know absolutely NOTHING about cooking] but it seems to me that warming (baking) anything that is frozen means that the centre of it will need more time, thus risking the possibility of the outer part getting burnt. No?

 

[Aunt Bea]

I can't answer wisenior's questions [I know absolutely NOTHING about cooking] but it seems to me that warming (baking) anything that is frozen means that the centre of it will need more time, thus risking the possibility of the outer part getting burnt. No?

I’ve never had a problem following the manufacturer’s directions.

The frozen pizza is not only thawing/cooking from the edges but also from above and below.

I’m just curious about what benefits come from thawing the pizza prior to baking and how that may change the baking time on the box.

 

[wisenior]

Maybe "thaw" was a little strong,
Here's my routine:

Get Mom's favorite pizza pan (thick aluminum, I can't find them for sale anymore)
Put just a dusting of Corn Meal on the pan
Unwrap pizza, put it on the pan, put it on the counter
put oven on 425
Leave the oven on at last 15 minutes after the beep.
put the pizza on the middle rack
after about 15 minutes or so, wait for a few golden brown toasted patches on the cheese.
take the pizza out and let it stand for just a bit before cutting

Enjoy!

 

[Jackie23]

I don't eat a lot of frozen pizza, but when I do it's Digiorno's or Amy's.

 

[stretch5881]

What is Detroit style pizza?

Just a different type of crust.

 

[Inept]

I’ve never had a problem following the manufacturer’s directions.

The frozen pizza is not only thawing/cooking from the edges but also from above and below.

I’m just curious about what benefits come from thawing the pizza prior to baking and how that may change the baking time on the box.

I wasn't lying when I said I know nothing about cooking. It's true. But ..... if you try both thawing first, and not .... you might see the difference.

 

[dilettante]

Detroit:

Opposite of frozen, takes a long time:

 

[Twostep]

That’s interesting.

I’ve used cornmeal under homemade pizza but never thought to use it under a frozen pizza.

Does thawing the pizza prior to baking improve the texture of the crust?

Which brand of frozen pizza do you normally choose to thaw and bake?

I had a DiGiorno defrost in the car and baked it. Gross! Soggy, gummy crust.

 

[OneEyedDiva]

I haven't had a frozen pizza in so long that I can't even remember what brand it was. I've been making my own pizzas using Stonefire naan bread, a couple of spritzes of I Can't Believe It's Not Butter, Francesco Rinaldi pasta sauce, dried basil and shredded mozzarella. Sometimes I'll add small pieces of broccoli florets. So good. I always keep all those ingredients in the house and figure it costs me about a dollar (if that) for one mini pizza, perfect serving size for me. This is half a regular size piece of naan bread; the minis are a similar size.

 

[Twostep]

I haven't had a frozen pizza in so long that I can't even remember what brand it was. I've been making my own pizzas using Stonefire naan bread, a couple of spritzes of I Can't Believe It's Not Butter, Francesco Rinaldi pasta sauce, dried basil and shredded mozzarella. Sometimes I'll add small pieces of broccoli florets. So good. I always keep all those ingredients in the house and figure it costs me about a dollar (if that) for one mini pizza, perfect serving size for me. This is half a regular size piece of naan bread; the minis are a similar size.

View attachment 396090

Looks like a good and fast solution.

 

[OneEyedDiva]

Looks like a good and fast solution.

Very fast.....about 8 minutes including the prep and heating in my NuWave oven. May take a little longer in a traditional oven.

 

[Gary O']

Are there any good frozen pizzas?​

If I'm hungry enough, I'll eat the box if it has a bit ofsause on it

However
I'm not in to frozen pizza
I prefer thawing it

Serious?
Want pizza?
Go to an eat in pizza place

Worth it

In a pinch?
Little Caesar

 

[Inept]

Detroit:

Detroit pizza? Nope, no thanks. Much ado about nothing. My opinion (of course) is that the dough should have no more importance than a fork. The reason New York pizza is world famous is because of all the stuff on top, not below. That Detroit pizza is like a loaf of bread with a little bit of cheese sprinkled on it and a few thin slices of sausage. I couldn’t figure out why they were “Ooooing!” and “Ahhhing!” but then I saw the tripod and I knew.

 

[HermitHogan]

Are there any good frozen pizzas?​

If I'm hungry enough, I'll eat the box if it has a bit ofsause on it

However
I'm not in to frozen pizza
I prefer thawing it

Serious?
Want pizza?
Go to an eat in pizza place

Worth it

In a pinch?
Little Caesar

I used to go to Beau Jo's on the way home from the mountains after skiing all day. That was the only pizza place I liked to eat at. I love their pizza. They're expensive now, though. Everything is expensive these days, which makes me want to just stay home. Pizza is supposed to be cheap. Now it's a delicacy. Hell, it's just bread with a little sauce, cheese, and some meat. It's basically an open face sandwich. How the hell is that worth $35?

 

[Inept]

... Pizza is supposed to be cheap. Now it's a delicacy. Hell, it's just bread with a little sauce, cheese, and some meat. It's basically an open face sandwich. How the hell is that worth $35?

Yes that's true, but saying "open face sandwich" adds no presence to your character. The privilege of lifting your pinky finger whilst sipping a cup of tea has been replaced by verbal pretentiousness. Now-a-days people will pay higher prices just for the benefit of publicly requesting “Latté” and “chopsticks” and “salsa” and “pizza”. There just aren’t many opportunities to pronounce the double “z” in English and it ain’t cheap any longer. “Oh! Did you hear how that guy pronounced ‘pizza’? He must be a man of the world!“

 

[Axel Slingerland]

Crustless Pizza
Entire pizza 363 calories.

Oh yeah... I like to make my own pizza too. Except I use Mission Carb Balance 8" Flour Tortillas, and all I put on it is a tiny bit of pizza sauce (too much disagrees with me...) and a small amount of Mozzarella Cheese, pre-cooked Italian Sausage and 90% Lean Ground Chuck.

I bake the toppings on a pizza pan lined with parchment paper, and when it's almost toasted, I stick the tortillas in to toast to a golden brown, then slide the toppings off of the parchment paper (great stuff) onto the tortilla and feast... Molto Delizioso!

1 8" Mission Carb Balance Tortilla - 70 Calories - 7 Grams Carbs
1 oz. Pizza Sauce - 17 Calories - 3 Grams Carbs
2 oz. Mozzarella Skim Milk Cheese - 170 Calories - 2 Grams Carbs
3 oz. pre-cooked Italian Sausage - 230 Calories and 7 Grams Carbs
3 oz. pre-cooked 90% Lean Ground Chuck - 173 Calories and 0 Grams Carbs
Total 660 Calories - 16 Grams Carbs

As a Type 2 Diabetic on Insulin, My Doctor told me to limit my Calories and Carbs to 800 Calories and 45 Grams Carbs per meal. I told her that I only eat twice a day so she said 660 Calories was fine. And 16 Grams Carbs is a third of the max per meal. Most of the time though, I only have one meat or the other.

I never really gave that sort of thing much thought. During the years on the road with my band we worked upwards of 14 hours a day, between the load-in, set up, sound check, playing, tearing it all down and loading it all back in the truck. After I retired I rode my bicycle like a mad fool, and kept my A1C in the "Coveted 5% Range", but now that I can't do that anymore, the only real exercise I get is driving backwards in the halls of my apartment building in my wheelchair.

I can go 4 or 5 times faster in reverse than going forwards. So I took the mirror I had on my bike and mounted it on the wheelchair. That sped me up even more because I don't have to look over my shoulder anymore...

Pizza is supposed to be cheap.

It's cheap to make and highly profitable to sell. That's why there are so many pizza places. But the people that are making the most are people who make pizza to sell by the slice out of a food truck.

 

[Judycat]

DiGiorno's hand tossed isn't too bad. It comes in pepperoni only and I have to remove half the pepperoni then add some provolone and parmasean to make it taste better.

Their rising crust is awful. I'm spoiled because I used to make my own pizza crust that had to be started in the morning and took all day to fold and ferment. Kids used to take off the toppings and eat the crust. That was some good dough.

 

[HermitHogan]

Stonefire makes pizza crust. Their naan bread is really good. I've never tried their pizza crust, but it's probably good. Maybe that's the way to go since the crust is what takes most of the work when making a pizza. There are some other brands out there, too.

 

[Dave03]

I can't remember the last time I had pizza, so I scrolled through this thread, wistfully longing for the days of being able to eat what I want, when I want.

 

[Remy]

I get the meat and dairy free ones. But rarely.

I've mentioned it here before, but if you have a Trader Joe's in your area, their refrigerated already made dough in a bag is about as good as home made. That's my favorite way to make pizza.

 

[Twostep]

Maybe "thaw" was a little strong,
Here's my routine:

Get Mom's favorite pizza pan (thick aluminum, I can't find them for sale anymore)
Put just a dusting of Corn Meal on the pan
Unwrap pizza, put it on the pan, put it on the counter
put oven on 425
Leave the oven on at last 15 minutes after the beep.
put the pizza on the middle rack
after about 15 minutes or so, wait for a few golden brown toasted patches on the cheese.
take the pizza out and let it stand for just a bit before cutting

Enjoy!

Get pan at the local restaurant supply store.

 

[Twostep]

DiGiorno's hand tossed isn't too bad. It comes in pepperoni only and I have to remove half the pepperoni then add some provolone and parmasean to make it taste better.

Their rising crust is awful. I'm spoiled because I used to make my own pizza crust that had to be started in the morning and took all day to fold and ferment. Kids used to take off the toppings and eat the crust. That was some good dough.

CN you please share the recipe?