Last Sunday, I wrote about pizza night (see: It's not delivery, it's direct sales). We tried a brand called The Pizza Plant, but that pie couldn’t compete with our go-to, Daiya. Thing is, the frozen pizza aisle is loaded with choices these days. So, I’m curious, what’s your favorite frozen 🍕pizza🍕 brand?
I use a hot roll mix and doctor it a bit. knead and rise it in a bread machine... Roll it out on a 1960's vintage "Foley pie frame" and bake it in a commercial sheet pizza pan.
There's a place in Columbia MO called Shakespeare's Pizza which makes some of the best pizza anywhere in the US (sorry NY and Chicago). I was lucky enough to work there for almost a year back in college and learned how to make pizza, including tossing the dough. Back when I could eat gluten pizza, I could make a damn good copy. Sadly, those days are behind me now.
There was just a write up about a pizza joint in Raritan NJ. Was such a hit, the place had I line around the block. When it comes to pizza, Jersey speaks!
Vegetarian (not vegan) picks are Outsiders Pizza, Motor City Pizza, and Urban Pie. Trader Joe’s also has some solid choices with their Pesto Tomato and Grilled Vegetable pizzas, and (as an honorable mention) their Mushroom & Black Truffle flatbread.
I've heard of this Motor City Pizza! Between the New York and Chicago pizza rivalry, it seems like Detroit is kinda of under the radar. So, what exactly is the Detroit style of pizza?
Via eater.com: With its rectangular shape, light, airy dough, and savory, browned cheese perimeter, the Detroit-style pie encourages savoring of the corner pieces, where crust real estate is most plentiful.
I'll say that the cheese is spread to the edges and drips down the sides to a sort of caramelized perfection. Well done, Detroit-style pizza will have a crisp to the outer sides but almost fluffy dough base. Really my go-to 'za.
I am gluten free (not by choice) but I refuse to give up pizza! I like Against the Grain's frozen the best - it is actually better than a lot of gluten pizzas and you get a pretty big pie. If I'm out, I like Mod Pizza's GF and cauliflower crusts a lot.
I love the name "Against the Grain" for a GF brand. Very clever! My wife is gluten free by choice, which is how we found Daiya. For me, Daiya was a win because it's vegan, and I like to eat vegan when possible.
Jan 21, 2022·edited Jan 21, 2022Liked by Michael Estrin
I'm a huge fan of Daiya's GF cheese pizza. I heat it ungarnished for 16 minutes, and then I top it with goat cheese and sautéed sage pork sausage, and put it back in the oven for another 7 minutes. Crunchy crust, perfectly melted cheese. It's divine.
I highly recommend it. But after much trial and error, I strongly recommend not adding them until later in the cooking process. When I've added them at the beginning, the crust has never managed to achieve full crunch (if you like that sort of thing).
Is there really "good" frozen pizza? Mostly I'm shoot for "good" sauce because that seems to be the failure state for frozen pizza. Amy's is pretty good. American Flatbread, out of Vermont, is pretty good, too. But here's my new go-to alternative: https://www.seriouseats.com/extra-crispy-bar-style-tortilla-pizza-recipe
I don't do frozen pizza because they have tomato sauce (I'm intolerant to tomatoes) but go to delivery pizza is Little Ceasars and usually Hawaiian or Canadian.
I make my own home made pies.... way better than frozen any day...
do you make your own dough, or do you buy the dough from a local pizza place?
I use a hot roll mix and doctor it a bit. knead and rise it in a bread machine... Roll it out on a 1960's vintage "Foley pie frame" and bake it in a commercial sheet pizza pan.
sounds like this isn't your first pizza rodeo!
I will take my partner's homemade pizza over any other pizza – frozen, restaurant. She makes an incredible pan pizza.
There's a place in Columbia MO called Shakespeare's Pizza which makes some of the best pizza anywhere in the US (sorry NY and Chicago). I was lucky enough to work there for almost a year back in college and learned how to make pizza, including tossing the dough. Back when I could eat gluten pizza, I could make a damn good copy. Sadly, those days are behind me now.
I like making homemade pan pizzas with Simple Mills's GF almond flour pizza dough mix.
Aldi cauliflower cheese. Then add mushrooms and Peperroni
Caulipower! Any of them, but particularly the veggie one
I've been meaning to try that brand!
Tree Tavern Pizza. I believe is it a small local distributor in North Jersey. I am sure you know Jersey knows pizza.
Jersey does know pizza! And if I forgot that fact, Jersey would remind me 😅
There was just a write up about a pizza joint in Raritan NJ. Was such a hit, the place had I line around the block. When it comes to pizza, Jersey speaks!
But is there such a thing as "Jersey" style pizza?
I have never heard it referred to that way. Yea, NY style, Chicago style. Never heard Jersey style.
Jersey needs to hire an ad agency
Vegetarian (not vegan) picks are Outsiders Pizza, Motor City Pizza, and Urban Pie. Trader Joe’s also has some solid choices with their Pesto Tomato and Grilled Vegetable pizzas, and (as an honorable mention) their Mushroom & Black Truffle flatbread.
I've heard of this Motor City Pizza! Between the New York and Chicago pizza rivalry, it seems like Detroit is kinda of under the radar. So, what exactly is the Detroit style of pizza?
Via eater.com: With its rectangular shape, light, airy dough, and savory, browned cheese perimeter, the Detroit-style pie encourages savoring of the corner pieces, where crust real estate is most plentiful.
I'll say that the cheese is spread to the edges and drips down the sides to a sort of caramelized perfection. Well done, Detroit-style pizza will have a crisp to the outer sides but almost fluffy dough base. Really my go-to 'za.
I had to look it up. It's the Wood Fired Naples Style Uncured Pepperoni Pizza from Trader Joe's. Very flavorful!
Wow! That's a mouthful just to say, but as long as it's a delicious mouthful to eat, it's all good, right?
The longer the name, the better the pie. That's always true!
I never knew this rule. I have so much to learn, but when it comes to pizza, I am willing to put in the work.
I am gluten free (not by choice) but I refuse to give up pizza! I like Against the Grain's frozen the best - it is actually better than a lot of gluten pizzas and you get a pretty big pie. If I'm out, I like Mod Pizza's GF and cauliflower crusts a lot.
I love the name "Against the Grain" for a GF brand. Very clever! My wife is gluten free by choice, which is how we found Daiya. For me, Daiya was a win because it's vegan, and I like to eat vegan when possible.
I don't like Daiya at all. I tried and it didn't work for me. Then again, I haven't ever found a vegan cheese that did (and I've tried).
I'm a huge fan of Daiya's GF cheese pizza. I heat it ungarnished for 16 minutes, and then I top it with goat cheese and sautéed sage pork sausage, and put it back in the oven for another 7 minutes. Crunchy crust, perfectly melted cheese. It's divine.
ooooh! that's a baller move, adding your own toppings, Jennifer! gonna have to try that sometime!
I highly recommend it. But after much trial and error, I strongly recommend not adding them until later in the cooking process. When I've added them at the beginning, the crust has never managed to achieve full crunch (if you like that sort of thing).
That makes sense. Appreciate all the trial and error work you did😁
Is there really "good" frozen pizza? Mostly I'm shoot for "good" sauce because that seems to be the failure state for frozen pizza. Amy's is pretty good. American Flatbread, out of Vermont, is pretty good, too. But here's my new go-to alternative: https://www.seriouseats.com/extra-crispy-bar-style-tortilla-pizza-recipe
Point taken! There may not be "good" frozen pizza. But I'm going to try your rec. Thanks for that, Josh!
I don't do frozen pizza because they have tomato sauce (I'm intolerant to tomatoes) but go to delivery pizza is Little Ceasars and usually Hawaiian or Canadian.