Favorite frozen pizza

[Rocktheworld]

The kind that never sees the outside of a freezer. It's a special kind of desperate to eat a frozen pizza.

The real solution is to always have ingredients in the fridge to make your own if for whatever reason you can't/won't get one from a local place. Pizza dough won't go bad and you should already have some kind of jarred sauce, olive oil, mozzarella, and seasonings in your cabinet.

 

[8893]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill):

http://www.woodgrilledpizzacrusts.com/index.html

We freeze them if we don't use them right away. They hold up very well and make a great pizza

 

[jk0411]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill):

http://www.woodgrilledpizzacrusts.com/index.html

We freeze them if we don't use them right away. They hold up very well and make a great pizza

I go to Whole Foods and buy one of their fresh, proofed dough balls. I think they charge $2.99. I also use my grill and a pizza stone and it comes out unbelievable, nice and crusty on the bottom. Found a great recipe for those who like white pizza. One fresh mozzarella ball cut into slices (8 oz.), Taleggio cheese (6-8 oz) cut into cubes, sauteed onions and mushrooms (saute both in butter prior to putting on pizza). Put mozz slices on rolled out dough, cubes of Taleggio cheese next and top with sauteed onions and mushrooms. Add fresh oregano (or dried if you can't find fresh). Get grill and stone up to around 600 degrees and place pizza on for about 6 minutes, give or take. Can't go wrong!

The Whole Foods dough works great for traditional pizza as well.

Enjoy!

 

[August_West]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill): http://www.woodgrilledpizzacrusts.com/index.html We freeze them if we don't use them right away. They hold up very well and make a great pizza

Man you if anyone here I thought would be on board. I'm disillusioned.

This thread, no Bueno . Instead of frozen pizza use the crust 8893 mentions above , whatever toppings and sauce you desire, go out to your back deck and throw it in the little bad boy. Mine gets up to 900 degrees and cooks a pizza in about 2 minutes. No frozen pizza, no grill hassle . No heating up your home oven. Runs on propane.

I literally take 7 minutes from prep to plate with this sucker heated up. Best 3 bills you'll ever spend. Reheats pizza from pepes better than anything too

http://m.target.com/p/pizzacraft-pi...pid=15275779&gclid=CJeF2Ze2jsgCFQePHwodNKcBGA

 

[8893]

Man you if anyone here I thought would be on board. I'm disillusioned.

This thread, no Bueno . Instead of frozen pizza use the crust 8893 mentions above , whatever toppings and sauce you desire, go out to your back deck and throw it in the little bad boy. Mine gets up to 900 degrees and cooks a pizza in about 2 minutes. No frozen pizza, no grill hassle . No heating up your home oven. Runs on propane.

I literally take 7 minutes from prep to plate with this sucker heated up. Best 3 bills you'll ever spend. Reheats pizza from pepes better than anything too

http://m.target.com/p/pizzacraft-pi...pid=15275779&gclid=CJeF2Ze2jsgCFQePHwodNKcBGA

I hate you for telling me about this. It's the last thing I need, but I am certain that I will convince myself to buy it shortly.

 

[August_West]

I hate you for telling me about this. It's the last thing I need, but I am certain that I will convince myself to buy it shortly.

I received mine as a gift. Thought it was cool and ended up shocked on just how much I use it. Has to be at least 6-7 times a month. So easy when you don't feel like working at cooking.

I have a freezer full of the wood fired stuff you mentioned . Works great! When I'm not so lazy I'll roll out a real dough extra thin and make a pretty convincing pepes white clam style