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Peter A

In article <b%Bsi.27275$Ya1.3138@trnddc06>, says...
> OK this is not about cooking. After a mere 30 years hiatus without frozen
> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
> Chardonnay.
>
> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
> latter day frozen pizzas. When I was a kid we ate them out of sheer
> desperation. They were terrible. So dry as I recall that it took a quart
> of water to get one of those bitches down.
>
> So of all the millions of these things available, which is worth it? I am
> willing to experiment. I also got a couple of Di Giorno thin crust pizzas.
> 2 for 10 bucks. They seem to actually have real ingredients on them
>

I agree that frozen pizza have improved greatly over the past few years.
They still don't rival a good fresh made one, of course, but the better
ones can be quite tasty and they are certainly convenient. I find that
California Pizza Kitchen is one of the best brands. I also like Amy's a
lot. For more traditional styles, DiGiorno is OK but tends to be a bit
too salty. I like Red Baron's deep dish supreme pizza. Cooking on a
preheated pizza stone makes for a crisper crust.

--
Peter Aitken