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Favorite Frozen Pizza

All ths talk about Home Run Inn and LotzzaMotzza and I've never heard of either. Anyway, Screamin' Sicilian's small pizzas are just the right size for one and they're pretty good. No such Goldilocks fit with Red Baron or Wild Mike, but I like those too, I got a couple of Newman's Owns on clearance and I really enjoyed those.
 
just pulled this one out of the oven

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going to enjoy it while watching a youtube video "$200 vs $2000 vs $20,000.....classical guitars"

while eating a $2 pizza

:beerchug:
 
MTalley said:
....Back in the late 1980s when the Schwann's truck used to come through our neighborhood, they actually had some pretty tasty frozen personal pan pizzas - 8 to the box if I remember correctly. Those were pretty excellent.
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I forgot about these, for some reason my Grandma would always cook it in the microwave. I never had one out of the oven.
 
Back in the 70's Tombstone was the pizza all the little bars in northern Michigan served. Usually had a sign outside announcing it. Real pizza joints were few.
As I remember they were pretty awful.
 
srm51555 said:
Nice, I also have a Weber kettle grill. Looks like a must have. I made something similar as below for my Weber that really helps when cooking.

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There's a trick to using a pizza oven for a weber. 2 baskets of lit coal along the back in a C shape. Put the pizza dome/stone on and let it heat up for 15 min. Add an 8" split of hardwood on top of each coal basket and give it another 20 min or so. It will get really hot. Pizzas take 2-3 min.

KettlePizza Owners Group on FB has a lot of good info. The KettlePizza brand oven is more popular, costs 2x the OnlyFire and works half as good in my opinion.
 
Lucius Mojo said:
Did you make the work bench type grille frame?
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Yes. I have made two of them in the last 15 years. My current build has a tin roof that was a nice edition. I use untreated wood and when it's on a concrete patio it usually lasts 8-10 years. I also used some metal brackets that pull the grill away from the wood, but they do sell nicer rings for a more finished look. This all came from receiving a legless grill from a friend with the last name Weber. This was 2007 so pintrest wasn't a thing, just though of it my head.

Bill S said:
There's a trick to using a pizza oven for a weber. 2 baskets of lit coal along the back in a C shape. Put the pizza dome/stone on and let it heat up for 15 min. Add an 8" split of hardwood on top of each coal basket and give it another 20 min or so. It will get really hot. Pizzas take 2-3 min.

KettlePizza Owners Group on FB has a lot of good info. The KettlePizza brand oven is more popular, costs 2x the OnlyFire and works half as good in my opinion.
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Thanks for the tip. A high temperature is key when making any pizza.
 
Wally world sells frozen Gino's pizzas (chicago style). Not as good as on site, nor as good as Giordano's, but I live in vast chicago style wasteland, so "close" is a good thing.

I recently started baking Red Baron or Tombstone on a gas grill. Saves heating the house up in the summer, and works pretty good.
 
zinnah said:
Hard to imagine a decent frozen pizza as they are generally topped with spartan amounts of cheap ingredients whether they are the meat, vegetables, or cheese.

However the lure of a quick and easy pizza can be hard to ignore. Recently we had success with Costco Kirkland frozen pizza with cauliflower crust. And they were cheap, 2 12" pizzas for $11. Costco comes through again.
The crust cooked up with a crunch, not like a traditional yeasted dough. Existing toppings were not bad, but after adding more sausage, sauteed peppers and onions, tomatoes, and real parmesan, it was quite palatable.

For a quick pizza we often use a large flour tortilla. Partially cook until brown and rigid then add toppings of choice and put in a 425 degree oven.
A BIG pile of carmelized onions, blue cheese, and toasted walnuts is particularly good.

One of my current projects is a cast, light weight concrete, wood fired pizza oven that will be semi portable. New territory for me, custom pizza oven and yeasted crust. We will see.
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I've got to stick to the cauliflower crust pizzas because of the lower carbs. That said, the Kirkland pizzas are very good and the price is outstanding. However, I'm 150 miles from the nearest Costco, so unless I need to make a trip to see the doctor and stock up, I go for the Safeway ones (Open Nature brand), which are also good and reasonably priced. That's a 90-mile round trip, but easier to keep cold for the trip home. I often add a little extra shredded mozzarella and extra pepperoni. I asked the local grocery to stock cauliflower crust pizza and then I asked them again about two years ago. They finally started stocking a couple of brands; both are about 50 percent more than what Safeway charges and twice as much as Costco charges.
Anyway, as a big pizza fan, I'm glad there are low-carb options out there.
 
With the proper amount of beer and really late at night, I could eat some of these suggestions. The last frozen pizza we had came from Lou Malnati's out of Chicago. I ordered 6 and they shipped to Mpls. We had them fresh in Chicago a few times. The frozen version was really really close.
 
colortrakker said:
All ths talk about Home Run Inn and LotzzaMotzza and I've never heard of either. Anyway, Screamin' Sicilian's small pizzas are just the right size for one and they're pretty good. No such Goldilocks fit with Red Baron or Wild Mike, but I like those too, I got a couple of Newman's Owns on clearance and I really enjoyed those.
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Kroger (King Soopers) carries Home Run Inn in my area. The sauce and sausage tastes like it was made that day, which we know isn't the truth. The crust is thin so overcooking will make it pretty useless.
 
Dunno, haven’t had a frozen pizza since before COVID. I can say that Rao’s margherita sauce is damn good…


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