On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
> eat it piping hot. I think Di Giorno and Freschetta are the best.

When it first came out, many yrs ago, Di Giorno was a revelation.
Tasted great, better than most pizza chains, and at half the price.
Since then, they've done like most other products and reduced the
quality to no better than eating the box. Freschetta has taken a
different reduction tack. They make each pizza with a dry, no
content edge, the size of a 4WD tire! Any Freshy pizza still tastes
great, but you only get 55-60% of the actual pie with anything but
bare bread crust.

I've given up on store bought. OTOH, local chains, or even indies,
pretty much suck, the one exception being a local microbrewery/pizza
place. Great Hawaiian/rootbeer sauce pizza, but $10 fer single
serving pie. I'm gonna start making my own, again, despite the high
price of cheese and meat toppings.

The best pizza I ever tasted was from a couple of Iranian brothers.
Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
long to duplicate it.

nb

have you tried murphys take and bake? better than most of what is out
there, made to order, you bring home and cook, they often have sales, Lee


"notbob" > wrote in message
...
> On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>> eat it piping hot. I think Di Giorno and Freschetta are the best.
>
> When it first came out, many yrs ago, Di Giorno was a revelation.
> Tasted great, better than most pizza chains, and at half the price.
> Since then, they've done like most other products and reduced the
> quality to no better than eating the box. Freschetta has taken a
> different reduction tack. They make each pizza with a dry, no
> content edge, the size of a 4WD tire! Any Freshy pizza still tastes
> great, but you only get 55-60% of the actual pie with anything but
> bare bread crust.
>
> I've given up on store bought. OTOH, local chains, or even indies,
> pretty much suck, the one exception being a local microbrewery/pizza
> place. Great Hawaiian/rootbeer sauce pizza, but $10 fer single
> serving pie. I'm gonna start making my own, again, despite the high
> price of cheese and meat toppings.
>
> The best pizza I ever tasted was from a couple of Iranian brothers.
> Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
> long to duplicate it.
>
> nb

On 26 Jun 2011 15:15:35 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>> eat it piping hot. I think Di Giorno and Freschetta are the best.
>
>When it first came out, many yrs ago, Di Giorno was a revelation.
>Tasted great, better than most pizza chains, and at half the price.
>Since then, they've done like most other products and reduced the
>quality to no better than eating the box. Freschetta has taken a
>different reduction tack. They make each pizza with a dry, no
>content edge, the size of a 4WD tire! Any Freshy pizza still tastes
>great, but you only get 55-60% of the actual pie with anything but
>bare bread crust.

Not my experience, I find the toppings go right to the edge and
there's a generous amount for a $5 pie. Actually I find the toppings
are falling off the edge so before baking I move them in from the edge
to save having to clean my oven unnecessarily.

My last Freschetta... just added about an ounce of grated smoked
provolone to try, it's great. As you can see there's not much exposed
crust... I don't want to hear about how it's burned, that's how I like
pizza, high brown... I don't like any under baked breads/cakes... I
bake it at a little higher temp than they indicate (415ºF) and for
about five minutes longer (28 minutes). A perforated pan is the ONLY
way to bake pizza... even the pizzarias use pizza screens, but the
perforated pan holds up better, cleans easier, and gives more support
for grilling pizza. I open the box so it sits flat and use it as a
trivet. So far only once I didn't remove the corrogated disk fom
under the pie, it was too small a diameter to see it, pizza was edible
but barely... you'll only do that once.
http://i55.tinypic.com/2mfhngy.jpg

>The best pizza I ever tasted was from a couple of Iranian brothers.
>Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
>long to duplicate it.

Greek style... a pizza behind! I detest fehta cheese, it reminds me
of spackle. I recently discoverd that the best pizza cheese is half
mozz and half smoked provolone.

On 2011-06-26, Brooklyn1 <Gravesend1> wrote:

> Not my experience, I find the toppings go right to the edge and
> there's a generous amount for a $5 pie. Actually I find the toppings
> are falling off the edge so before baking I move them in from the edge
> to save having to clean my oven unnecessarily.

They must be making 'em different jes fer you. You gotta camera.
Prove it. Show a pic of a sealed pie with all the stuff "falling off
the edge".

nb

On 26 Jun 2011 23:05:25 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>
>> Not my experience, I find the toppings go right to the edge and
>> there's a generous amount for a $5 pie. Actually I find the toppings
>> are falling off the edge so before baking I move them in from the edge
>> to save having to clean my oven unnecessarily.
>
>They must be making 'em different jes fer you. You gotta camera.
>Prove it. Show a pic of a sealed pie with all the stuff "falling off
>the edge".

You're the one with the problem, you post a pic while sealed showing
skimpy toppings.

"Brooklyn1" <Gravesend1> wrote in message
...
>
> On 26 Jun 2011 23:05:25 GMT, notbob > wrote:
>
>>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>>
>>> Not my experience, I find the toppings go right to the edge and
>>> there's a generous amount for a $5 pie. Actually I find the toppings
>>> are falling off the edge so before baking I move them in from the edge
>>> to save having to clean my oven unnecessarily.
>>
>>They must be making 'em different jes fer you. You gotta camera.
>>Prove it. Show a pic of a sealed pie with all the stuff "falling off
>>the edge".
>
> You're the one with the problem, you post a pic while sealed showing
> skimpy toppings.

I have not bought a lot of frozen pizzas but every one I have ever bought
has had skimpy toppings. I always add extra cheese. And every one I have
bought has had cheese falling off.

On Jun 26, 9:01*pm, Brooklyn1 <Gravesend1> wrote:
> On 26 Jun 2011 23:05:25 GMT, notbob > wrote:
>
> >On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>
> >> Not my experience, I find the toppings go right to the edge and
> >> there's a generous amount for a $5 pie. *Actually I find the toppings
> >> are falling off the edge so before baking I move them in from the edge
> >> to save having to clean my oven unnecessarily.
>
> >They must be making 'em different jes fer you. *You gotta camera.
> >Prove it. *Show a pic of a sealed pie with all the stuff "falling off
> >the edge". *
>
> You're the one with the problem, you post a pic while sealed showing
> skimpy toppings.

But you're the one who still buys them.

--Bryan

On Thu, 30 Jun 2011 05:32:50 -0700 (PDT), Bryan
> wrote:

>On Jun 26, 9:01*pm, Brooklyn1 <Gravesend1> wrote:
>> On 26 Jun 2011 23:05:25 GMT, notbob > wrote:
>>
>> >On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>>
>> >> Not my experience, I find the toppings go right to the edge and
>> >> there's a generous amount for a $5 pie. *Actually I find the toppings
>> >> are falling off the edge so before baking I move them in from the edge
>> >> to save having to clean my oven unnecessarily.
>>
>> >They must be making 'em different jes fer you. *You gotta camera.
>> >Prove it. *Show a pic of a sealed pie with all the stuff "falling off
>> >the edge". *
>>
>> You're the one with the problem, you post a pic while sealed showing
>> skimpy toppings.
>
>But you're the one who still buys them.

Yes, and I bought two more today... but I already posted a picture...
shit for brains wouldn't believe the picture even if from
Anthony Weenie. There is no way to photograph these pizzas inside
their plastic wrap so someone couldn't say the plastic wasn't opened
and reclosed. Ask me if I care. Yes, occasionally I'll find the
slices of pepperoni have shifted a bit to one side, no biggie to even
them out before baking. No one should expect a heavily topped
perfectly arranged pizze, these things only cost five bucks with a
coupon: http://freschetta.com/pizza-coupons/default.aspx
I like that these frozen pies are not arranged perfectly evenly, means
they were made entirely by machine, not fingered by some unwashed
shithouse hands.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> There is no way to photograph these pizzas inside their plastic wrap so
> someone couldn't say the plastic wasn't opened and reclosed.

Is the plastic opaque?

On second thought, never mind; I think most of us know you're lying. THAT is
pretty transparent.

Bob