On Thu, 26 Apr 2012 08:20:12 -0400, Gary > wrote:
>Brooklyn1 wrote:
>>
>> On Wed, 25 Apr 2012 17:17:24 -0400, Gary > wrote:
>>
>> >Brooklyn1 wrote:
>> >>
>> >> Dinner tonight:
>> >> http://i49.tinypic.com/2gwri41.jpg
>> >
>> >That looked very good, imo~ :-D
>>
>> For $6 at Walmart it doesn't make sense to do pizza any other way.
>
>Ha. You tricked me. Others knew it was a frozen one but I suspected
>homemade. The slightly irregular crust was my clue. Most frozen pizzas
>have perfectly round crusts.
I did include the box in the picture...
>I sometimes buy Tombstone pizzas when they go on sale. I'll buy the Supreme
>and enhance it with extra onions, garlic, and cheese. Not bad when you can
>buy them on sale for 2.50 - 3.00 each.
I've tried Tombstone but I don't like its cardboard crust, and you
really need to add toppings as they don't give much. The best frozen
pizza is still plenty inexpensive enough that it really doesn't pay to
light an oven for the cheapo pizzas. I like DiGiorno and Frechetta, I
prefer their self rising crust versions. I sometimes buy the Walmart
brand, it's made by DiGiorno (I can tell from the die cut witness
marks on its packaging) and it costs like $2 less but the varieties
are very limited. I keep a spot in my freezer where I can stack four
pizzas, I typically have one once a week. Frozen pizza is a bit
bland, obviously so that most folks can eat it, so I add extra spices
and usually I grate on a bunch of hard cheese, didn't on this one as I
ran out of grating cheese, but I did scatter some small cubes of sharp
white cheddar... for spices I add some Penzeys Italian herbs, some
granulated garlic, some crushed red pepper flakes, and some fresh
ground black pepper. By experimenting I learned to set my oven to
415º and set the timer to bake for 32 minutes, I like high brown (well
done). That perforated pan knocks the socks off any stupid pizza
stone. And I bring the perforated pan to the table, you can't with
those low IQ stones. The perforated pan doesn't permit condensation
under the pie so the last slice is as crisp as the first... that pan
works a treat in my Weber grill too. With homemade pizza that
perforated pan eliminates the need for a peel... slice pizza right in
that pan. I use the pizza box under the pan, no crumbs on my table.