A charming article in the New York Times today (linked below) in reaction to an upscale frozen pizza tasting - illustrates many reader's hacks for frozen pizza.
So how do you prepare your frozen pizza? Which types do you use? and what is your favorite Pizza hack(s)? Lay them on us..
Here's mine -- as a gluten free person -- I keep a box of "All About the Crust" Cauliflower Pizza Crust in the freezer for a fast fix (I find cauliflower crust surprisingly good). I warm up my oven on the highest temp (I use a pizza steel in the middle rack) will take a can of San Marzano tomatoes out of the pantry and puree it adding/spreading three tablespoons onto the pizza, add/distribute either some fresh mozzarella slices or pre-grated mozzarella (various), some basil if I have it, then sprinkle grated parmigiano and some ev olive oil, place it on the steel with my peel and cook for a few minutes (until the cheese very lightly browns).
One thing I want to try that a friend of mine has recommended is using a cast iron pan -- he says the preheat time is drastically reduced when you cook them that way.
Frozen Pizza and Pizza Hacks - (
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What's your pizza Hacks?
Not really a hack but if you aren’t reheating pizza and a hot pan, adding a little water and then covering it for a few minutes you are doing it wrong.
It's all the same to them haha
you have to heat the steal for an hour prior to cooking on it, but the results are amazing.
I just got mine. I seasoned it and will be trying a home made calzone on it tonight..
you have to heat the steal for an hour prior to cooking on it, but the results are amazing.
I just got mine. I seasoned it and will be trying a home made calzone on it tonight..
I also swear by the pizza steel. But I don’t leave it in the oven all the time because it slows down preheating and cooking. Your results may vary because I have a piece of crap GE oven.
I like them, but they're expensive.
I did enjoy Zuppardi's and did not find the same experience as Uconn, but they too are expensive.
We like DiGiorno rising crust supreme, just pop off the frozen olives
We have Cappello's up here, Mother Earth carries it in Kingston. I tried their pasta and wasn't too crazy about it. I'll have to try it. By the way Walmart's frozen "It's All about the Crust" Cauliflower Crust is 2 in the package for less than $5.
but 1: I enjoy cold pizza but 2: if you want to heat it up dry skillet is the best
You can’t cover it for more than a minute to just warm the top/cheese. If the steam doesn’t get out the bottom won’t crisp up. Skillet pizza, done correctly, blows away any pizza stone.
You don’t need to add water, there is plenty of heat when covered and too much moisture from the oils and condensation in the crust.
I just pop the pizza in the oven at 400 degrees for 15 minutes. The skillet method is better, but I don't see a huge difference with heating it up via the oven, and the skillet method takes longer if you're heating up more than one slice, and is more hands on.
I put it in the toaster oven and watch it to get it just crispy and stiff enough to put toppings on. You must do this step.
I remove it from the toaster oven and evenly spoon on Rao's, or Victoria, or Botticelli pasta sauce. They all are very low-carb. 4-5 grams per 4oz-(1/2 cup).
I sprinkle liberally with Kraft shredded low moisture mozzarella cheese.
I top with pepperoni and other toppings that only require reheating.
I return the now completed pie to the oven, and cook until the cheese melts.
Important tip. Cover the entire tortilla with sauce or the exposed edges of the tortilla will burn before the cheese and toppings heat up completely.
This is the correct method.
Damn, that stuff is still around? Haven’t had that since I was a kid, lol
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Damn, that stuff is still around? Haven’t had that since I was a kid, lol
It’s so bad, lol. I tried it once with my daughter and she would t eat it. I tried it and nostalgia aside it was terrible.
My favorite frozen pizza is tree tavern. It needs more cheese so I add that but for some reason it just works for me. I’m a no frills guy when it comes to pizza especially.
It's not the best frozen pizza I've ever had, but it's low(er) carb, low(er) calories and tastes perfectly fine for what it is. Cooks directly on the oven grate for 12-15 min at 425, protip: quarter turn after 7 min, and comes out pretty crispy.
It's a go-to for me.
Milton's - ( New Window )
this is the way.
I’ve tried it. It’s garbage. Dave Portnoy doesn’t know fuckall about pizza.
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Leave pizza in fridge and heat on a cast iron skillet. Ridiculously crispy crust every time. Flip once quickly to warm/char the topping being careful for cheese not to stick to pan or cover for the last 45 seconds to warm the top. It’s truly amazing.
this is the way.
You think "the way" is to flip a slice of pizza (which may have toppings) cheese side down in a skillet?
lol, ok.
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In comment 16025570 NJBlueTuna said:
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Leave pizza in fridge and heat on a cast iron skillet. Ridiculously crispy crust every time. Flip once quickly to warm/char the topping being careful for cheese not to stick to pan or cover for the last 45 seconds to warm the top. It’s truly amazing.
this is the way.
You think "the way" is to flip a slice of pizza (which may have toppings) cheese side down in a skillet?
lol, ok.
I don't flip it, but I do heat them in an iron skillet. I ain't going that crazy with the flip--just heat it on low heat and be patient--it comes out wonderfully crispy.
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In comment 16025837 djm said:
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In comment 16025570 NJBlueTuna said:
Quote:
Leave pizza in fridge and heat on a cast iron skillet. Ridiculously crispy crust every time. Flip once quickly to warm/char the topping being careful for cheese not to stick to pan or cover for the last 45 seconds to warm the top. It’s truly amazing.
this is the way.
You think "the way" is to flip a slice of pizza (which may have toppings) cheese side down in a skillet?
lol, ok.
I don't flip it, but I do heat them in an iron skillet. I ain't going that crazy with the flip--just heat it on low heat and be patient--it comes out wonderfully crispy.
We are in agreement then, lol
I put hot giardiniera on it which I buy on Amazon from any one of a number of brands/vendors based in Chicago.
Hot giardiniera elevates frozen pizza into a different category.
I sometimes make pickled onions or tomato confit and I'll sometimes add those if I have any on hand.
😄 winner
I’ve always hated the “since you live here you should never get fast food pizza or frozen pizza” take. They are completely different cravings. I’m fortunate to have good pizza around me, but that doesn’t mean I won’t have a craving for Pizza Hut every once in a blue moon. Apples and oranges.
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In comment 16025570 NJBlueTuna said:
Quote:
Leave pizza in fridge and heat on a cast iron skillet. Ridiculously crispy crust every time. Flip once quickly to warm/char the topping being careful for cheese not to stick to pan or cover for the last 45 seconds to warm the top. It’s truly amazing.
this is the way.
You think "the way" is to flip a slice of pizza (which may have toppings) cheese side down in a skillet?
lol, ok.
Have you tried it? No, I didn’t think so as basic coordination is a prerequisite to the maneuver. Lol
Roberta's frozen pizza - ( New Window )
His pizzas are entirely made and imported from Italy.
He has a video at the website to explain his vision and process.
Genio Della Pizza - ( New Window )