I'm a fan of Neapolitan, thin crust style pizza. Not necessarily a crispy cracker crust but a good foundation for sauce, cheese and some pepperoni, sausage and mushrooms. That's my favorite combo. However, ordering a pie and waiting for up to an hour isn't always what I want to do especially after working all day - I'd like something I can just pop in the oven and by the time I'm finished with my scotch it's ready. Plus the best pizza places in San Francisco don't deliver or not out to my neighborhood as I'm by the beach. What I've been enjoying lately are either California Pizza kitchen Sicilian Style or Red Baron Pepperoni and sausage.Often I use the frozen pie as a base and add ingredients if I have time. I usually chop some mushrooms and also add fresh garlic and oregano then sprinkle a little olive oil. If I have it on hand some additional mozzarella, pecorino or other cheese helps and if I have some left over home made meatballs or sausage with peppers and onions I throw those on as well. There are so many different pizzas in the grocery freezer I don't have time to try them all but maybe I'm missing the best.
Tell me what's your favorite frozen pizza? Which crust do recommend, which toppings and what do you do, if anything, to customize your pie in a reasonable amount of time?

How can anyone have a favorite frozen pizza? That's like asking what's your favorite operation.

Personally my favorite operation is breast enlargement!

No frozen pizza can compare to freshly made. I understand what you are saying about the wait or the drive, but sometimes it's worth it. While we haven't done it yet, we are talking about getting fresh pizza , cutting it up and freezing it to use when a rush. Anyone here do this ??? Any tips??

Freschetta might be pretty good for your purpose:

https://www.freschetta.com/brick-oven-pizza.htm

I usually just get the pepperoni or cheese, but the ingredients generally seem pretty good.

For a buck or two more there's Newman's Own:

http://www.newmansown.com/pizza/

My favorite frozen pizza is Home Run. The crust has so much butter the breast enlargement takes care of itself

Our local supermarket brand is pretty good as far as frozen pizza goes. But if I'm making a pizza at home it's just about as easy to make it. I use a pizza crust from a bakery that's sold in our store, use a can of Dom Pepino sauce, to which I add a little sugar, some pepper and parmesan cheese and there is a huge variety of shredded cheeses on the market.

Sometimes we'll make the dough, but I usually don't have the time or interest to do that.

If I buy frozen, I get the Palermo brand from Costco. It's very good. The only problem is that you have to buy four, and I often don't have room in the freezer.

As for making my own, I don't bother with pizza dough any more. I use Boboli and my husband cooks them on the grill. Tastes amazingly like brick oven from a good pizzeria!

That's how I do it: Boboli. However, all of the ingredients I cut up and cook myself. I had my grandkids helping me since they were little. Thy loved it.

Does anyone remember the old Celentano frozen pizzas in the aluminum trays?

They weren't too bad if you drizzled a little olive oil and sprinkled some good grated cheese on them. But I doubt they even make them anymore (packed in the aluminum trays, I mean).

Pizza...when I was a young kid I was a very picky eater. My mom bought these for me. I would always throw some extra cheese on top. And a little olive oil never hurts a thing!

Small world, Spmob. Small world .

I do the same thing. My favorite recipe is to make some shrimp scampi in a pan and then put on top of a Boboli crust and then add about a quarter cup of ricotta and maybe half a cup of mozarella ( so the cheese is light) and then grill it and sprinkle chopped parsley and red pepper flakes over it

Chi...I think you are on to something there.

Ellios!

NOT.

Fucking disgusting. Reminds me of grade school lunch.

1. Fresh take-out is best, of course. Even in NY
2. DIY Boboli is damn good, if you know how to combine ingredients.
3. If it has to be frozen, then it has to be DiGiorno (never had many other brands, tho - no reason to try them ;))

PB, I think you're right - since everything frozen nowadays is made to be nuked back into edibility, I think the aluminum tray has gone the way of the dinosaur. Can't remember the last time I saw one, at least as far as the frozen items I regularly buy (frozen pizza not being one of them, though).


Signor V.

"3. If it has to be frozen, then it has to be DiGiorno"

Are you sure that it wasn't delivery?

One of the things to keep in mind about frozen pizza is the recent report that certain bread based foods contain a substance that is also a component of flip-flops.

That must be why it gives one the "runs."

That's what I was thinking, SV. Plus, most of these packaging companies today are very aware of what's good for the environment and whatnot. Either way. I haven't seen those Celentano pizzas in the metallic trays for at least twenty years.

Clever ... even for a lawyer.

YOU ARE SO RIGHT!

In the 70s Elio's used to be one of the only frozen pizzas on the national market. In the early to mid-70s there was a product called "Roman Pizza." There were several small, maybe 6 inch pizzas in the box, which had a gladiator, I think, on the box. The pizza wasn't too good as I remember.

Elio's isn't good, and it's still sold. It was one of the early frozen pizzas, and I used to get it when I was in law school when it went on sale.

Not a big fan of frozen pizza but they do come in useful for the kids at times. The main 2 brands over here are Chicago Town and Goodfellas. Original names or what??

My daughter keeps her dorm room freezer stocked full of Ellios and/or Celentano for One. The whole reason she likes Ellios? She wouldn't be able to eat a whole frozen pizza, and this way she can just heat up a square at a time.

The only kind I really can tolerate is the Stouffer's French bread.

No such thing as good frozen pizza

Its responses like this that seperate the regular italians and the SUPER ITALIANS

Thanks for the replies so far! Well most of 'em anyway.

goombah - I enjoy French bread pizzas but I go with Red Baron. They've got one with sausage, pepperoni and peppers that is pretty good. I also like the microwave trays that keep the bread crunchy.

Sicilian Babe - Is the "Celentano for One" anything like "Celeste Pizza for One" ? I'm wondering if this is one of those situations where brands change their names depending on the region IE: Hellmans & Best Food or Carls JR & Hardees?

I'm going to try a few of the suggestions if I can find the brands here and if they have a thin crust style available. I really don't like thick doughy crusts - I call it "mall pizza" AKA Sbarro or others in the food court.

I'm also interested in hearing about any regional specialties/combinations that might not come to mind when one thinks of pizza. For example, in San Francisco there was a Chinese restaurant in the Mission District that had a "pizza" on the menu. A good friend who lived in the area always talked about it and one night after drinking we ended up ordering one. It was excellent! It was a pizza but the toppings and sauce were those that could be found in Mongolian Beef plus they threw some prawns on so it was surf & turf. If I remember correctly they used a combination of cheddar and mozzarella which went well with the spicy beef.

Anyway thanks again for the ideas ...