It's not delivery...it's Digiorno

[rcole_sooner]

Frozen pizza usually contains preservatives and chemicals to make sure the pizza survives its stay in the freezer case. As far as I know, pizza you make from scratch---at home or at the pizza restaurant---does not.

I'm reading the ingredients of Digiorno and I don't see any preservatives

There is a lot of stuff listed for each ingredient (some may or may not be for preservation purposes), but if I bought those ingredients to make my own, they'd be in those ingredients.

 

[rcole_sooner]

Aside: were you joking or do people still say ice box?

Dunno about other folks, but most people I know say "ice box" .. or at least I think they do ... Imma pay attention and see now.

 

[BigDaddyLH]

Dunno about other folks, but most people I know say "ice box" .. or at least I think they do ... Imma pay attention and see now.

Why not summon the wisdom of the internet? http://www.tdpri.com/threads/poll-ice-box-or-fridge.776135/

 

[tap4154]

I think this is why I like the rack better. I can cook the sauce, cheese, and other ingredients more, and not burn the crust in the process.

Actually the reason I use a stone is that the bottom of the crust doesn't get burnt, but the ingredients all meld well. On a rack only I found the crust gets too hard. In fact I tried it last night on the rack again, and it sucked. Back to the stone.

 

[rcole_sooner]

Maybe that is why I like the rack, I like a crispy crust, on the rack it gets golden brown and just perfect texture.

I found this out since the big Sam's pizzas were too big to fit on my pizza stones. Heck, they are really bigger than the oven rack, and have to sorta be pushed up in back a bit. The instructions even say directly on oven rack.

Maybe it matters on the crust recipe too. Dunno.

 

[tap4154]

Maybe that is why I like the rack, I like a crispy crust ... but not a burned crust. On the rack it gets golden brown. Just perfect.

With the stone I cook it until the edges and cheese just start to brown, with some browning underneath. Flavor of the crust is great and it's not hard - like it comes out on the rack, with a burnt taste and end crust not worth eating. But to each their own.

 

[Doctorx33]

I make very good pizza at home. Dough from scratch, sauce from scratch, top quality cheeses, etc. My pizza is very good.

Having said that, I eat Digiorno and and Freshetta without any pangs of guilt.

 

[Guitarteach]

SALT is high in most factory food. Frozen Pizza is ranked in the top three convenience products for high salt. It's a 'flavour enhancer' in the sauce and the base and salt is a huge proportion in any pepperoni, which is the most popular topping.

Check the salt level numbers on the package. Not just ingredient presence, but the amount. That's the killer.


......"The American Heart Association (AHA) recommends that US consumers eat no more than 1,500 mg a day of salt, meaning that just one quarter slice of a standard frozen pizza is equivalent to over half of the recommended daily amount of sodium"


If I have a whole factory pizza I am really thirsty shortly after with the sodium imbalance. Nestle, which own many pizza brands inc. digiorno, promises to reduce salt but it only amounts to a 10% reduction, so still overdosing you.

If I make a pizza I will use the tiniest pinch or more often no salt at at all in either the base or the sauce, which is just reduced tomatoes.

Also factory pizza often uses a manufactured 'cheese analogue' rather than a real fresh cheese. Urghhh.

Not that I will say no to a frozen pizza slice, but you can do better. Esp. If thinking about your health.

 

[BigDaddyLH]

Also factory pizza often uses a manufactured 'cheese analogue' rather than a real fresh cheese. Urghhh.

Wha, you prefer digital cheese?

 

[brogh]

Nope. Don't do frozen pizza. In Atlanta we have Antico, about as good as it gets stateside.

wow that looks really cool and good, curious to see how the pasta is.

Being from NYC, I'm a major pizza snob

sorry but i have to ask .. what is a pizza snob ? ... and.. in NYC ? what does NYC have to do with pizza ?

 

[SolidSteak]

sorry but i have to ask .. what is a pizza snob ? ... and.. in NYC ? what does NYC have to do with pizza ?

NYC is kind of the capital of the USA.... for New York style pizza. In NYC, New Jersey, and some of Connecticut, you can get a good slice every couple of blocks, but it gets harder to find good examples of that style the farther away you get from there. That's not to say there isn't any good pizza in other parts of the country - there's plenty! But New Yorkers are usually like, "WTF is this?"

I have a Neapolitan-influenced pizzeria near me with a wood fired oven and ingredients imported from Italy and everything. They make great pizza! Sometimes I want New York style though.

 

[BigDaddyLH]

NYC is kind of the capital of the USA.... for New York style pizza. In NYC, New Jersey, and some of Connecticut, you can get a good slice every couple of blocks, but it gets harder to find good examples of that style the farther away you get from there. That's not to say there isn't any good pizza in other parts of the country - there's plenty! But New Yorkers are usually like, "WTF is this?"

 

[brogh]

NYC is kind of the capital of the USA.... for New York style pizza. In NYC, New Jersey, and some of Connecticut, you can get a good slice every couple of blocks, but it gets harder to find good examples of that style the farther away you get from there. That's not to say there isn't any good pizza in other parts of the country - there's plenty! But New Yorkers are usually like, "WTF is this?"

I have a Neapolitan-influenced pizzeria near me with a wood fired oven and ingredients imported from Italy and everything. They make great pizza! Sometimes I want New York style though.

Thanks ! didn't know that, for what I've read looks like a traditional Italian pizza, you can find,but it's not usual to get slices of round pizza here, we have them in rectangular shape as a takeaway

thanks for the interesting point

cheers

 

[SolidSteak]

AND I'M NOT EVEN GOING TO GET INTO CHICAGO STYLE!!!!

 

[1293]

Thanks ! didn't know that, for what I've read looks like a traditional Italian pizza, you can find,but it's not usual to get slices of round pizza here, we have them in rectangular shape as a takeaway

thanks for the interesting point

cheers

Pizza al taglio like at Pizzarium? Are you from Rome?

 

[brogh]

Pizza al taglio like at Pizzarium? Are you from Rome?

Yup and Yup

AND I'M NOT EVEN GOING TO GET INTO CHICAGO STYLE!!!!

I saw that one ! , look yummy tough

 

[ZackyDog]

I'm reading the ingredients of Digiorno and I don't see any preservatives

There is a lot of stuff listed for each ingredient (some may or may not be for preservation purposes), but if I bought those ingredients to make my own, they'd be in those ingredients.

Really? That's great but most frozen pizza brands do have chemicals and preservatives.

If you bought these ingredients and made your own pizza, I think it would taste better than Digorno's because it would be fresher. Digorno's does a good job packing their pizzas, but it will still be sitting in a sealed pouch within a cardboard box before it gets to you.

 

[Nightclub Dwight]

You can't put a frozen pizza on a hot pizza stone because the stone will crack. As I said earlier, they don't recommend using a stone for frozen pizza, but I like the results I get with one. I put the frozen pizza on a room temp stone, then into the pre-heated oven. However, I've read you can preheat the stone to 425, put the pizza on a rack just above until it warms, then transfer it to the stone to finish.

In fact I may have to buy another one of those yummy pineapple/Canadian bacon pizzas and try that today

BTW pizza stones are good for reheating pizza because the bottom of the crust won't get soggy.

A good stone won't crack with a frozen pie. I've done it many times without problem. But I did search far and wide to get the thickest pizza stone that I could find.

I'd love to get a baking steel. Its a thick slab of steel that gives even more thermal oomph to whatever you're baking. They don't come cheap because they are so heavy, so shipping costs an arm and a leg.

 

[Paul in Colorado]

And in Ft Collins on 287 if you’re on I80. And in Boulder if you’re on 36. And one’s going in on Ken Pratt/119 in Longmont that I’m looking forward to.

I’m partial to Nick & Willies take and bake. Anthony’s for fast food pizza. Haven’t been to a Pizza Hut, Dominoes or Old Chicago in I don’t know how long. Went to a Little Caesars a couple of years back as a last resort. Nasty nasty “pizza”.

There’s a Portias in Longmont that’s not too bad. Here in Nederland is a local pizza place that’s very very good. It’s called Crosscut Pizzaria and Taphouse.

Carl

There are a LOT of better pizzas in Fort Collins then BeauJo's. Cozolla's to start. Maybe the Idaho Springs location is better being the original, but the one here is pretty average.

 

[boris bubbanov]

Some of these restaurants have prepackaged frozen food products that are formulated off site and shipped to the various Olive Garden locations, and ordering something like a pizza from a chain such as this would probably be no better than a grocery store bought frozen pizza. Almost any scratch built pizza parlour pizza would have to be better than that - and IMO that's the division line. I avoid the formulated stuff, at home or out at an eatery. And the scratch places, well trying to rate them as good and better is tricky because sometimes things turn out just right and sometimes the prep people are having a bad night or the oven isn't working just so, or some ingredients have been discovered to have been adulterated and something else has to be substituted.

If something from Sam's Club or Costco has any advantage, it is that it is consistent. But, I'm not a teen ager anymore and I don't have the luxury of eating everything I can get my hands on. So, I've decided to be picky and just eat only certain things that can be extraordinarily good. Hey, I'm well enough fed, that if I'm served something at a restaurant and I don't like the looks of it, I don't even try it. Will I ever get back down to 122 pounds? Maybe not, but I've determined it won't hurt me to just eat toast some nights, rather than eat a mediocre or frozen type of "pizza".

When I was a kid, I lived in Reynoldsburg Ohio for two stints. They had a Frozen Pizza Factory on the North side of US Route 40, east of Graham Road and nobody in town would admit to actually eating that product. Meanwhile, the best pizza joint in town was run by a first generation German American. Much suggestion is, unless you're under 22 years of age or are anorexic, don't eat frozen pizza. Life is just too short.

But you say Bubba!!, the Cabin is 12 miles of windy road from any eatery - why not keep frozen pizza for when you don't want to go into town? Because, there's canned soup, or some chicken could be baked, or you can prepare pasta - even inexpensive canned salmon can be made delicious. Save your calories in pizza for the best, I say, or at least for something that could be exceptional. You know a DiGiorno's is never going to be any of those things.