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

[Danjabellza]

I could eat pizza every meal of every day, probably indefinitely.

It's a shame the best tasting stuff is usually bad for you! I get to eat it so rarely.

Now I am craving pizza.

If you can find a recipe or make your own that doesn't include a lot of processed garbage there isn't really much in pizza that's bad for you. The fats included are all healthy and beneficial, so long as there aren't too many carbs(thinner crust is better...) and there are lots of non-carb/low carb options out for flours now. Pizza done right is not unhealthy at all. And still tasty as it can possibly be.

 

[Nightclub Dwight]

I'm from New Haven.

'nuff said.

 

[DonM]

Anyone else like Papa Murphys take 'n bake? Not bad.

We tried it for the first time last week and I didn't care for it. Crust tasted like cardboard. Reheated it up the next day in one of those air-cooker things and it was much better.

 

[ZackyDog]

I'm from New Haven.

'nuff said.

I grew in SW CT but that's not the point. This is about getting a decent pizza from the supermarket.

We tried it for the first time last week and I didn't care for it. Crust tasted like cardboard. Reheated it up the next day in one of those air-cooker things and it was much better.

I had it a couple of months ago and Digiorno is better.

In the meantime, Papa John Schatter is a billionaire, and lives in a castle:

 

[1293]

@raysachs
@gitold

I'm trying to save money.

My favorite pizza place charges about $18 for a large pizza. With a minimal tip for a to-go order, it comes out to be $20. A small/medium Digiorno is about $6.

I made this 20" pie for about $5:

 

[ZackyDog]

I made this 20" pie for about $5:

View attachment 460390

Beautiful. What recipe did you use?

I'd love to be able to do that. It certainly looks authentic and probably tastes good and authentic too.

By the way, my definition of pizza has only mozzarella cheese (no asiago, Romano, provolone, cheddar).

 

[1300 E Valencia]

My DiGiorno secret recipe is get the four cheese version, and then go nuts with my own toppings. NOMNOMNOM.
And for the first timers, don't forget (like me) to remove that bottom piece of cardboard before sticking it in the oven LOL. It's amazing how that sucker stubbornly sticks to the bottom of the pie.

 

[1293]

Beautiful. What recipe did you use?

I rarely do things the same way twice. This one was the following:

100% AllTrumps bleached/bromated
63% Water
0.17% IDY
2.0% Salt
1.0% Oil
1.0% Sugar

0.07 oz./sq. in. doughball (pretty thin)

Mix 40 seconds in food processor.

Ferment in fridge 72 hours. (I usually prefer room temp ferment but the timing requires you to be around several hours before you make the pizza)

Bake on stone @ 525F

Sauce is Saporito thinned with some stick blended Sclafani whole tomatoes.
Cheese is a sprinkling of Locatelli and WM Sorrento.

 

[Guitarteach]

I find frozen pizza over salty and dry. Esp. if a thin style.

It easy to make some dough overnight or in the morning (I often use the breadmaker with no cooking phase) and reduce down some tomatoes and get a near pizzeria quality pizza at home in not much longer time. In fact the dough is going on now!!

Everyone should know how to make one. In the U.K. we have similar frozen choices but I've not found one that is more bread than biscuit.

 

[brookdalebill]

The good ol’ HEB grocery chain’s frozen pizzas are excellent!
I love pizza, in fact I never met a pizza I didn’t like.

 

[ZackyDog]

The good ol’ HEB grocery chain’s frozen pizzas are excellent!
I love pizza, in fact I never met a pizza I didn’t like.

I always liked shopping at HEB when I lived in San Antonio; I didn't realize they made their own pizzas.

My girlfriend at the time, use to keep these in the freezer which were pretty tasty.

 

[ZackyDog]

@1293

It looks like you drizzled some olive oil on the top? Do you have the measurements in cups/tablespoons/etc.?

Thanks.

 

[burntfrijoles]

I've never tried a frozen pizza (including Digiorno's) that I didn't think the sauce overwhelmed the product. IMO, they all overdo the basil, oregano or whatever the hell they add to may it seem more authentic. Good pizza or spaghetti sauce (sugo) is much milder and less in your face than the typical store products sold. YMMV

 

[bowman]

I'll eat pizza from the freezer - yes, I cook it first - when I come home from band rehearsals around midnight. I'm starved at that time, having not eaten for many hours. Some frozen brands are alright. But what I've started to do recently is just buy pizza from an actual pizzeria and have that instead. The key is to buy 2 pizzas - because someone else in the house will surely demolish one of 'em while I'm gone.

 

[Colo Springs E]

In the meantime, Papa John Schatter is a billionaire, and lives in a castle:

Just to clarify, Schnatter is the owner of Papa John's, not Papa Murphy's.

Not a fan of Schnatter.

 

[uriah1]

Tony's $1.99 pizza.. just add stuff
Probably not natural ingred in there..but..heck....That was the
old bachelor days and single dad days..

 

[ZackyDog]

Just to clarify, Schnatter is the owner of Papa John's, not Papa Murphy's.

Not a fan of Schnatter.

Thanks; I meant to say Papa Murphy. I've never had Papa John's.

 

[1293]

@1293

It looks like you drizzled some olive oil on the top? Do you have the measurements in cups/tablespoons/etc.?

Thanks.

I don't think there's oil on this one or in the sauce.

The measurements depend on what size pizza(s) you're making. That's the beauty of baker's %. It lets you scale everything to the batch size. I do all of my measurements in grams.

If you're new to pizza making, this recipe is pretty hard to screw up and will be far better than any frozen pizza: http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

 

[Colo Springs E]

When people say, "even bad pizza is pretty good..." can't agree with that statement. I've had bad pizza before-- not good.

I consider frozen pizza to be a different food than "regular" pizza, so I don't consider it sacrilege to occasionally eat (and even like) frozen pizza. I like them both, but like real pizza a whole heckuva lot better.

 

[OlRedNeckHippy]

We get frozen Walmart brand pizzas. Price is right.
Put on a small can of mushrooms, and cover with a thin layer of Fiesta blend shredded cheese to hold the shrooms in place.
Cook on a pizza stone in the gas grill in summer, oven in winter.
They're quite good, and fill the two of us for less than $7. Win - win.