New! Dark mode!

Browsing Pinside at night? Getting tired of all the white? Switch to dark mode using the button in the top right (or CTRL-B)!

(Topic ID: 249495)

What is the best frozen pizza?


By FatPanda

1 year ago



Topic Stats

  • 237 posts
  • 124 Pinsiders participating
  • Latest reply 1 year ago by girloveswaffles
  • Topic is favorited by 6 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    There have been 77 images uploaded to this topic. (View topic image gallery).

    20190912_150235 (resized).jpg
    5bfe78b996600 (resized).jpg
    c700x420 (resized).jpg
    Unknown (resized).jpg
    cWLBfd6ERSKz5JO9Ji7W_FK1A0811 (resized).jpg
    drafthaus (resized).JPG
    screamin (resized).JPG
    pasted_image (resized).png
    20190831_080959.jpg
    Donatos_Pizza (resized).JPG
    2-1 (resized).jpg
    Kirkland-Thin-Crust-Pepperoni-Pizza-13 (resized).jpg
    E1AC5115-B2A3-44E3-A5DB-69CD4AFA6BEC (resized).jpeg
    20190820_075316 (resized).jpg
    ginos (resized).png
    am-flat-img_2150 (resized).jpg

    There are 237 posts in this topic. You are on page 5 of 5.
    #201 1 year ago

    Decide to give one of these a spin. Works rather well. Separate heating elements for top and bottom, which you can set independently. A lot easier to get a nice golden brown crust w/o burning the toppings.

    pasted_image (resized).png
    #202 1 year ago
    Quoted from mbwalker:

    Decide to give one of these a spin. Works rather well. Separate heating elements for top and bottom, which you can set independently. A lot easier to get a nice golden brown crust w/o burning the toppings.[quoted image]

    Yes, does really work great. We liked it so well were were giving it for a gift for a while.

    #203 1 year ago

    I have found two brands recently that are really good for frozen pizza. Screamin' Sicillian and Drafthaus.

    drafthaus (resized).JPGscreamin (resized).JPG
    #204 1 year ago
    Quoted from vireland:

    Yes, does really work great. We liked it so well were were giving it for a gift for a while.

    Just don't try to cook a rising crust pizza on it!

    They are also great for heating up frozen burritos, fries, tater tots...

    #205 1 year ago

    I would avoid Roman pizza -- this is from 1969 or so, this ad... but look at how little cheese they are using... wtf !!! Who does that???

    Worst pizza fail I have ever seen.

    #206 1 year ago
    Quoted from DanQverymuch:

    Just don't try to cook a rising crust pizza on it!
    They are also great for heating up frozen burritos, fries, tater tots...

    We did rising crust on them all the time. Worked great. You have to get the lower heater/upper heater timing right, but once you have that locked down, it's great. Better than our Breville 800, I'd say.

    #207 1 year ago
    Quoted from DanQverymuch:

    Just don't try to cook a rising crust pizza on it!
    They are also great for heating up frozen burritos, fries, tater tots...

    I just cooked one on mine and it turned out great.

    #208 1 year ago
    Quoted from mbwalker:

    Decide to give one of these a spin. Works rather well. Separate heating elements for top and bottom, which you can set independently. A lot easier to get a nice golden brown crust w/o burning the toppings.[quoted image]

    I just bought a Presto Pizzazz plus and i totally love it. It makes pizza great and we have also cooked chocolate chip cookies, cinnamon rolls, and bisquits on it. Its so much better than using the oven.

    #209 1 year ago
    Quoted from LOTR_breath:

    I have found two brands recently that are really good for frozen pizza. Screamin' Sicillian and Drafthaus.[quoted image][quoted image]

    I'm craving a Pep's (Drafthaus) right now for the game tonight. The buffalo chicken that I got was good, so gonna have to get that and another kind.

    #210 1 year ago

    Not sure if they're just regional, but Vicolo makes really tasty cornmeal crust pizzas.

    cWLBfd6ERSKz5JO9Ji7W_FK1A0811 (resized).jpg
    #211 1 year ago

    I wanna try this kind! Sure looks good.

    #212 1 year ago

    La Pizzeria looks WAYYY better than a f'in Romano.

    #213 1 year ago
    Quoted from o-din:

    I wanna try this kind! Sure looks good.

    that little bastard...

    #214 1 year ago
    Quoted from vireland:

    We did rising crust on them all the time. Worked great. You have to get the lower heater/upper heater timing right, but once you have that locked down, it's great. Better than our Breville 800, I'd say.

    Quoted from Who-Dey:

    I just cooked one on mine and it turned out great.

    Sounds like I should give rising crust on the Pizzazz another go. What, go like 10 minutes on just the lower to start?

    #215 1 year ago
    Quoted from DanQverymuch:

    Sounds like I should give rising crust on the Pizzazz another go. What, go like 10 minutes on just the lower to start?

    https://www.manualslib.com/manual/134586/Presto-Pizzazz.html?page=4

    These numbers on the factory manual for rising crusts are a start, but I recall fine-tuning the rising (lower heater) time per rising crust brand, but I don't remember what those numbers were, sorry.

    #216 1 year ago
    Quoted from DanQverymuch:

    Sounds like I should give rising crust on the Pizzazz another go. What, go like 10 minutes on just the lower to start?

    I just did 12 minutes on the lower burner and then 12 minutes on duel and it turned out perfect. I like the Pizzazz Plus far more than i ever dreamed that i would. I will never be without one of these after getting one. If it tears up i will instantly order a new one.

    #217 1 year ago
    Quoted from Who-Dey:

    I just did 12 minutes on the lower burner and then 12 minutes on duel and it turned out perfect. I like the Pizzazz Plus far more than i ever dreamed that i would. I will never be without one of these after getting one. If it tears up i will instantly order a new one.

    On ours the pan went bad long before the machine gave out (which it eventually did - we used it a LOT). Don't ever spray non-stick cooking spray on the pan.

    #218 1 year ago
    Quoted from vireland:

    On ours the pan went bad long before the machine gave out (which it eventually did - we used it a LOT). Don't ever spray non-stick cooking spray on the pan.

    Thanks for the tip. No need to so far as everything just slides right off of it. I don’t generally get excited about any kind of cooking devices but this thing really is the shit. Well worth 40 bucks.

    #219 1 year ago
    Quoted from Who-Dey:

    Thanks for the tip. No need to so far as everything just slides right off of it. I don’t generally get excited about any kind of cooking devices but this thing really is the shit. Well worth 40 bucks.

    When the non-stick coating finally went, we eventually used baking parchment paper to keep the pizza from sticking to the pan and just cut the corners off so it would spin without catching (or catching fire by bending into a heating element). Worked great.

    #220 1 year ago
    Quoted from vireland:

    When the non-stick coating finally went, we eventually used baking parchment paper to keep the pizza from sticking to the pan and just cut the corners off so it would spin without catching (or catching fire by bending into a heating element). Worked great.

    Would be nice if you could order a new baking pan because Debbie still doesn't understand that you have to be really careful how you clean non stick surfaces and not to use metal utensils etc on them. I’ve only explained this to her like 900 times now so I'm hoping maybe it will sink in within another thousand or two times of me telling her. Everytime i have to tell her she gets pissed and we end up yelling at each other and she thinks im an asshole lol. Ive lived with her 6 years and i still can’t make her understand how the thermostat works for the furnace and AC. You would think it was rocket science or something as confused as she is about it haha.

    #221 1 year ago
    Quoted from DanQverymuch:

    Sounds like I should give rising crust on the Pizzazz another go. What, go like 10 minutes on just the lower to start?

    There is a bit of a learning curve, but it sure is easy to lift up the edge of the crust to check on it. Haven't done a rising crust yet, wife likes thins. Once you get the hang of it, it does a great job.

    #222 1 year ago
    Quoted from mbwalker:

    There is a bit of a learning curve, but it sure us easy to lift up the edge of the crust to check on it. Haven't done a rising crust yet, wife likes thins. Once you get the hang of it, it does a great job.

    Oh, I love the thing, just hadn't experimented with rising crust, giving up after one ruined one. Or maybe I just figured it wouldn't work, memory is a funny thing.

    #223 1 year ago
    Quoted from DanQverymuch:

    Oh, I love the thing, just hadn't experimented with rising crust, giving up after one ruined one. Or maybe I just figured it wouldn't work, memory is a funny thing.

    Piece of cake. 12 minutes with the bottom burner on, the 12 minutes with both burners on and it comes out perfect. Thats a DiGiornos by the way.

    #224 1 year ago

    I was lucky. With one of my takeout pizzas they forgot to separate it for that metal screen like crust crisper thing. So I use it sometimes with frozen or home made and it works dope.

    #225 1 year ago

    Okay, I tried a DiGiorno clone from Aldi using that technique, and it rose alright, but it wasn't crusty enough for my taste, too soft. I always cook it on the oven rack, not on a cookie sheet, so in hindsight I suppose that was to be expected.

    At least I wasn't too set in my ways to give it a shot.

    No one has mentioned, though, the trippy effect you get when you stare at the Pizzazz turning and then look at the wall, and it looks like the wall is turning in the opposite direction. Freaky!

    #226 1 year ago
    Quoted from DanQverymuch:

    Okay, I tried a DiGiorno clone from Aldi using that technique, and it rose alright, but it wasn't crusty enough for my taste, too soft. I always cook it on the oven rack, not on a cookie sheet, so in hindsight I suppose that was to be expected.
    At least I wasn't too set in my ways to give it a shot.

    Just bake the bottom longer?

    Quoted from DanQverymuch:

    ...No one has mentioned, though, the trippy effect you get when you stare at the Pizzazz turning and then look at the wall, and it looks like the wall is turning in the opposite direction. ...

    And stop doing LSD when making pizza?

    #227 1 year ago
    Quoted from DanQverymuch:

    Okay, I tried a DiGiorno clone from Aldi using that technique, and it rose alright, but it wasn't crusty enough for my taste, too soft. I always cook it on the oven rack, not on a cookie sheet, so in hindsight I suppose that was to be expected.
    At least I wasn't too set in my ways to give it a shot.
    No one has mentioned, though, the trippy effect you get when you stare at the Pizzazz turning and then look at the wall, and it looks like the wall is turning in the opposite direction. Freaky!

    Just means you need to tweak the bottom/top times a minute or two longer.

    #228 1 year ago
    Quoted from DanQverymuch:

    , I tried a DiGiorno clone from Aldi

    Maybe that is your problem?

    #229 1 year ago

    Not frozen but I got a pie from here this evening. Just an independent joint that always seems to stay busy.

    Unknown (resized).jpgc700x420 (resized).jpg
    #230 1 year ago
    Quoted from Who-Dey:

    Maybe that is your problem?

    As I mentioned earlier, the Mama Cozzi is as good or better for half the price!

    Quoted from vireland:

    Just means you need to tweak the bottom/top times a minute or two longer.

    I did that. It's just not drying out enough for me when sitting against a pan. It was done, just floppy.

    #231 1 year ago
    Quoted from DanQverymuch:

    As I mentioned earlier, the Mama Cozzi is as good or better for half the price!

    I will have to try one out. If it sucks though you owe me a pizza!

    #232 1 year ago
    Quoted from DanQverymuch:

    As I mentioned earlier, the Mama Cozzi is as good or better for half the price!

    I did that. It's just not drying out enough for me when sitting against a pan. It was done, just floppy.

    I looked it up and you are in a pretty humid climate there. 58% humidity today. We have 26% humidity today and are often in the teens in Summer. That big humidity difference could definitely affect cooking, especially if you're not dehumidifying with the A/C system.

    So you may have to take additional measures to get the crust crispier. Either something to allow additional airflow below the crust or even longer on the bottom heating part before switching to both elements.

    #233 1 year ago

    Surprisingly, I find Walgreen's Nice (house brand) bar style thin pepperoni to be pretty darn good. That Papa Pizza Pie posted by O-din looks good, but the best Chicago style pan and thin (thicker than usual bar style but cut in the same squares) is Papa Dels here in Champaign. One of the reasons I live here!

    #234 1 year ago
    Quoted from arkuz:

    That Papa Pizza Pie posted by O-din looks good,

    Since every body flaked that night, I'm having the last of it when I get home. They really have a menu with just about anything you are in the mood for. The vegan menu is on the backside. Place stays super busy and the owner is really friendly.
    5bfe78b996600 (resized).jpg

    #235 1 year ago

    Found this at my local Costco. I would have walked by it if not for this thread. Hopefully it doesnt disappoint!

    20190912_150235 (resized).jpg
    #236 1 year ago
    Quoted from FatPanda:

    Found this at my local Costco. I would have walked by it if not for this thread. Hopefully it doesnt disappoint![quoted image]

    I'll have to check and see if my local Costco has those.

    #237 1 year ago
    Quoted from o-din:

    Since every body flaked that night, I'm having the last of it when I get home. They really have a menu with just about anything you are in the mood for. The vegan menu is on the backside. Place stays super busy and the owner is really friendly.
    [quoted image]

    ... you're just trying to get me hooked on another Fullerton eatery aren't you.

    Promoted items from the Pinside Marketplace
    From: $ 42.00
    Playfield - Toys/Add-ons
    ModFather Pinball Mods
    From: $ 19.99
    $ 199.99
    $ 159.99
    $ 65.00
    Playfield - Other
    Pin Monk
    $ 48.25
    Playfield - Toys/Add-ons
    The MOD Couple
    $ 76.00
    $ 15.00
    Playfield - Protection
    Pin Mods
    $ 9.00
    Cabinet Parts
    Third Coast Pinball
    $ 40.00
    Gameroom - Decorations
    Arcade Arts
    $ 79.99
    Cabinet - Armor And Blades
    PinGraffix Pinside Shop
    $ 9.99
    Tools
    PinShield
    $ 29.50
    Cabinet - Decals
    Pinball Haus
    $ 50.00
    Playfield - Toys/Add-ons
    Just 3D Mods
    $ 69.99
    Playfield - Toys/Add-ons
    Lighted Pinball Mods
    $ 15.00
    $ 36.99
    Lighting - Interactive
    Lee's Parts
    $ 5,899.00
    Pinball Machine
    Little Shop Of Games
    $ 48.00
    Cabinet - Other
    ModFather Pinball Mods
    $ 3.00
    Various Other Swag
    Project Pinball Charity
    $ 6,995.00
    Pinball Machine
    Classic Game Rooms
    $ 19.99
    $ 19.95
    From: $ 42.00
    Cabinet - Shooter Rods
    ModFather Pinball Mods
    $ 6.95
    Playfield - Toys/Add-ons
    ULEKstore
    $ 27.99
    Eproms
    Matt's Basement Arcade
    $ 69.99
    Playfield - Toys/Add-ons
    Lighted Pinball Mods
    $ 16.00
    From: $ 50.00
    Gameroom - Decorations
    Pinball Art Prints
    $ 9.99
    Eproms
    Matt's Basement Arcade
    There are 237 posts in this topic. You are on page 5 of 5.

    Hey there! Got a moment?

    Great to see you're enjoying Pinside! Did you know Pinside is able to run thanks to donations from our visitors? Please donate to Pinside, support the site and get anext to your username to show for it! Donate to Pinside