Forum Archive Home -> Polls -> How do you like your pizza? Fresh, frozen, store bought, home made?
How do you like your pizza? Fresh, frozen, store bought, home made? | ||||||
| yoda313 posted 2009 Jul 19 09:07 | ||||||
| So this is requested by Singsing - it's a spinoff of the popcorn poll.
I generally like fresh pizza and I generally order Dominos. However I do like Digiorno frozen pizza a lot. I have started to take a liking to Freschetta as well. I get it about once or twice a month - usually the frozen and then once every two or three months for the dominos type (probably more often during football season - the NFL/NCAA football season that is :)). How about you? Also do you eat your pizza frozen after its cooked the next day? My sister actually eats frozen pizza (the precooked kind of course). I never could figure out how she does it or why - don't know if she still does it any more.... I always reheat mine - the problem is always having it too cold or cooked to a brick in the microwave. I usually undercook then add ten to twenty seconds at a time to bring it up to temp. | ||||||
| G)-(OST posted 2009 Jul 19 09:14 | ||||||
| The first one | ||||||
| cal_tony posted 2009 Jul 19 09:31 | ||||||
| I usually make my own.
But Pizza is just one of those foods that no matter where you get it and how bad it might be, it's still good. And it's good the next day too. There was a time 25 years ago (before L.A. pizza was popular)that I made an effort to visit 50 different Pizza places in L.A. Took a year to do but it was a great project. So far the only other food that I've found to be as good as Pizza is Mexican food. Must be the Tomatoes. Tony | ||||||
| redwudz posted 2009 Jul 19 11:13 | ||||||
| I got a bread maker a few years ago, never use it much for bread, but it does a great job with pizza dough. I usually make my own pizzas. | ||||||
| louv68 posted 2009 Jul 19 11:44 | ||||||
| If you haven't had authentic Chicago Deep Dish pizza, you don't know what you're missing. Living in the Twin Cities, that's one of the foods I miss the most. Everytime I go back "home", I visit "Lou Malnatti's". If you like thin crust, which I also do, try "Barnaby's". Excellent beer batter dough. | ||||||
| jagabo posted 2009 Jul 19 11:56 | ||||||
| I've taken a liking to California Pizza Kitchen's non traditional pizza flavors like Chipotle Chicken, Tandori Chicken, and Jamaican Jerk Chicken. Fresh in their restaurant is better than the frozen ones. | ||||||
| MJA posted 2009 Jul 19 12:06 | ||||||
| NYC,Philly,Baltimore area make the best Pizza,steak subs ever.The only thing Chicago is good with and known for is "Chicago politics" corruption. :lol: :lol: | ||||||
| yoda313 posted 2009 Jul 19 12:14 | ||||||
| @ everyone - remember keep this to food - not politics :) :) | ||||||
| jagabo posted 2009 Jul 19 12:25 | ||||||
| I swear -- Jamaican Jerk is the name of the pizza. It's not a political or racial comment! | ||||||
| yoda313 posted 2009 Jul 19 12:26 | ||||||
| @jagabo - relax - I was referring to Mja's post not yours | ||||||
| jagabo posted 2009 Jul 19 12:27 | ||||||
| (I know, I was making a joke.) | ||||||
| yoda313 posted 2009 Jul 19 12:38 | ||||||
| Ah - ok :D | ||||||
| MOVIEGEEK posted 2009 Jul 19 12:39 | ||||||
How about a Chicago deepdish that started off as a Hawaiian? :P As for pizza, homemade is the best but I'll take it however I can get it. | ||||||
| usually_quiet posted 2009 Jul 19 13:03 | ||||||
| I have been making my own when I can. (I mix my own dough, but buy the sauce, the roasted red peppers, and marinated artichoke hearts.) When I can't, I have a favorite take-out place and a favorite frozen brand to fall back on. | ||||||
| freebird73717 posted 2009 Jul 19 17:21 | ||||||
I completely agree. I absolutely love homemade pizza's. The thing is usually I'm just not in the mood to do it myself so I end up cooking one of those frozen pre-made ones from the deli. But I'll eat any pizza offered to me! Well within reason. I wont eat something with crazy toppings. | ||||||
| starwarrior29 posted 2009 Jul 19 18:34 | ||||||
| I switch from different places for a variety, if ordering out I'll get Pizza Hut Pepperoni Lovers or from the local sports bar that makes a really good pizza, Tombstone brand is the only frozen pizza that I can stand on a regular basis, the Wal Mart ready to bake pizzas aren't too bad once in a while and any homemade pizza has to be made with Don Pepino sauce. | ||||||
| Verify posted 2009 Jul 19 19:11 | ||||||
| For over 40 years a local Pizza joint made the best, bar none (including the several Chicago places that we were taken to).
Suddenly they changed the dough and the sauce - now it's average. Same with our favorite fish place - over 40 years the best and now so-so (they used to make everything themselves: buy fresh caught fish and cut it to their standards, make their excellent Tartar sauce etc. now they’ve had to close their corporate offices and their Commissary). We may not go back. A local market had really good meat until last year (in fact it's hard to find tender tasty ground beef for heaven’s sake - it's either bland and tender or occasionally tasty and tough - how do you change the grind to make it tough? Poll suggestion: Has food become better/worse lately? Tomatoes now seem like red bell-pepper (unless home grown), Thompson seedless grapes are gone and the new substitutes are lacking in flavor and sweetness, sweet, flavorful strawberries are almost impossible to find, etc. I might have thought that it was me, except that I can occasionally find 'the real thing." The same with lots of processed foods. End rant. | ||||||
| videobread posted 2009 Jul 19 19:11 | ||||||
| I'm into homemade pizza. I can have a pizza in the oven in 20 min for under $2.00. I use a bread machine to make the dough. The machine does the work. I was the first person to make a pizza video in 1990 - "Video Pizza". No Bull! I now market a baking DVD series. There are pizza and bread making tips at the following links and even more on my site videobread.com. THINK PIZZA!!!!!!!!!!!!!!!!!
http://www.videobread.com/PizzaTrilogy.htm http://www.videobread.com/BreadTrilogy.htm (Yes, this is shameless, blatant self promotion. Thanks to all my friends at videohelp.com.) | ||||||
| MJA posted 2009 Jul 19 20:23 | ||||||
| old man videobread.lol | ||||||
| Nitemare posted 2009 Jul 19 21:11 | ||||||
| I've tried a over 50 different shops since I moved to the Pittsburgh area (3 years ago) in my quest to find a good pizza. They all taste the same and they all suck so now I'm making my own or buying frozen. People raised here love it. I can't stand it.
I think geography has a lot to do with the quality of pizza. I respectfully disagree that even bad pizza is good. I can't eat the rancid crap that passes for pizza in my area. Pizza shops take note... parmesan cheese is for pasta, not pizza. Where I'm from, they keep it available for the people who want it but they don't bake it on! I'm almost certain that this is why i can't eat the pizza here. Every time I visit home I buy an extra-large pizza on my way into town, swearing that some day I'm going to move back just so I can enjoy pizza again. Sorry about the rant, but when you live in an area where frozen is preferrable to fresh pizza, something is REALLY wrong, you know? | ||||||
| gadgetguy posted 2009 Jul 19 21:18 | ||||||
| Preferably Peppino's (local chain).
Little Ceasar's $5 deal for quick and easy. I can't eat cold or re-heated pizza. Makes me gag. | ||||||
| cal_tony posted 2009 Jul 19 22:21 | ||||||
| When I saw this topic this morning I knew I'd have to make a pizza today. So, it was a barbecue chicken Pizza and it was great. While we were eating, the conversation backed away from who likes pizza (because everybody likes Pizza) What do you like to drink with your pizza?
Me, sometimes wine, sometimes Cola but I would assume that like me, you can't go wrong with beer. One of my favorite pizza places in L.A. was the Chicago Pizza Works. They provided the standard Chicago deep dish but they also had a selection of over 100 different beers. Might be a good subject for a future poll. Tony | ||||||
| Video Head posted 2009 Jul 20 01:58 | ||||||
| ...cold pizza and warm beer for breakfast...mmmm...
I don't eat much pizza but when I do I make my own. Santa Fe Chicken with banana peppers is my favorite. Shrimp, feta cheese and spinach is a close second. All this food talk is making me very hungry! | ||||||
| craigarta posted 2009 Jul 20 02:21 | ||||||
| Oddly enough I don't really like Pizza Hut here in US as much as the one that was near my barracks when I was stationed in Frankfurt a/ Main in the late 80's. That's probably due to the fact all the food over there is more natural.
The other good one was the pizzaria down near the Red Light District. I think Dr. Müller's Sex Shop was 2 or 3 blocks away. They made the classic pizza's with no red sauce more like the Neopolitan style (no not the ice cream). But where I live all there is Pizza Hut, Little Caesars, Pizza Time and Frankie's. Cripes the Papa Murhy's has more flavor then the others sometimes. Especially Frankies, they use a sauce that is to sugary. | ||||||
| guns1inger posted 2009 Jul 20 02:26 | ||||||
| I find frozen pizza to be very light on toppings and very bland in flavour. We do have a good pizza place down the road, but I prefer to make my own. Usually lots of fresh mixed seafood, olives, anchovies, onion and three kinds of cheese | ||||||
| miss posted 2009 Jul 20 02:41 | ||||||
| pizza home the best | ||||||
| ZQX posted 2009 Jul 20 05:41 | ||||||
| I LOVE pizza!!!!
It's my favourite food, goes so well with beer! I prefer sparse toppings - I hate overloaded pizzas. I like simple Napolitan style, onion is good too on it. Also I like Greek-style vegetarian (marinated sun-dried tomatoes, fetta, olives etc). All pizzas are good, but home-made or a good local delivery is best. And yeah next morning pizza is tops too (with a beer chaser)! | ||||||
| PuzZLeR posted 2009 Jul 20 22:17 | ||||||
| In the city where I studied, the University "ghetto" was notorious for having pizza places serving you cheap slices that were drenched with all fat and salt... Egad! :x
Commuting to a further area, buying, etc were not student-friendly options, so I felt forced to make my own. I'm glad I did and have never looked back. I love my self-made pizza! Even now without the limited budget, great pizza places around and means to commute to others if necessary, I still prefer my own. It's a practice that is (or at least has become over time) very much a preference instead of a necessity. | ||||||
| SingSing posted 2009 Jul 20 23:36 | ||||||
Home made pizza all the way. :D
As for pizza, Chicago deepdish are over rated. | ||||||
| louv68 posted 2009 Jul 21 10:33 | ||||||
For you maybe, since you've probably never had a good deepdish. If you want the best deepdish, you more than likely have to go to Chicago. I have yet to have a good deepdish anywhere else. | ||||||
| Xylob the Destroyer posted 2009 Jul 21 18:12 | ||||||
| Gimme giant foldable floppy New York style pizza, easy on the sauce with pepperoni & LOTS of cheese!
Chicago style is disgusting... I want PIZZA, not a freakin' casserole! | ||||||
| MJA posted 2009 Jul 21 18:29 | ||||||
:lol: :lol: freak'n deep dish isn't cheap too.we have a place called giordanos.they charge $30 for 14" super vegi | ||||||
| edDV posted 2009 Jul 21 18:41 | ||||||
| The Uno's chain doesn't match the Chicago original Uno, but I prefer thin crust these days. | ||||||
| GKar posted 2009 Jul 22 06:31 | ||||||
| After discovering the pizza baking stone it's homemade all the way. | ||||||
| handyguy posted 2009 Jul 22 10:54 | ||||||
| A nearby bakery makes it & you take it home & warm it.
You know, a lot of stores have fresh dough you can buy. Trader Joe's has it for like a dollar nineteen. | ||||||
| edDV posted 2009 Jul 22 13:20 | ||||||
Good tip. | ||||||
| freebird73717 posted 2009 Jul 22 13:40 | ||||||
I had pizza last night. Yum Yum. | ||||||
| SpencerB posted 2009 Jul 22 13:46 | ||||||
| I ate frozen pizza for a long time because it was cheap and I could afford it. The only problem is that most cheap, frozen pizzas taste like a piece of...never mind. The point is I can't stand frozen pizzas anymore. :x :x I did find that there are other options though. Cheap hot and ready deals (but these are loaded with grease) tided me over for a bit. I really wanted to make pizza homemade. (This is good but can be very expensive.) :shock: so i found this online coupon printer. It was for a pizza chain (papa John's) and the deals made it almost as cheap as the frozen stuff. Now with a handful of Papa John's coupons, a couple bucks, and some online luck I get okay quality pizza for cheap. (Still have to say I wish I had a GROCERY coupon so I could make my own.) :wink: So I have to say Homemade Pizza Rocks! | ||||||
| SingSing posted 2009 Jul 22 18:17 | ||||||
I did have the deep dish at Chicago on couple of occasions, on those stay over plus it is United Airline Hub. I actuality is into very thin Pizza. Like Sicilian.
Not the Trade Joe in my town. The only market sells Pizza dough is Roche brothers market. Still better than store make :D | ||||||
| Richard_G posted 2009 Jul 23 16:17 | ||||||
| La Pizza, The Harbour, Cannes, France. The best pizza in Europe, if not the world (and only 6 Euros a time). | ||||||
| alucard2050 posted 2009 Jul 23 16:32 | ||||||
| Papa Johns around the corner... | ||||||
| PuzZLeR posted 2009 Jul 24 05:03 | ||||||
| I'm hungry... | ||||||
| vhelp posted 2009 Jul 26 17:25 | ||||||
The closest to good tasting frozen pies is Celesta's. Everyone else tasts like cardboard or some strange fungus like taste.
I've been temping to do this for ages (because my hoemtown pizza place is slagging off on my friday specials) but after this past friday, I said, "no more.." darnet! he puts too much cheese on mine--I like mine light on cheese and well done, now he gives my friday specials to his new helper and he just plain sucks--he hates me because for two months he heard nothing but, "friday specials..com'en right up" and he hates me w/ a passion. So he makes mine w/ ten pounds of cheese and I scream. So, I had my eye on a few new ovens w/ pizza feature and found one at sears, on sale $59 from $87, but I picked it up yesterday, set it up this evening, and as I type this, its cooking my very first piZzA pie, "that's amorryy" or however they sing that pizza song, hehe :lol: Well, for what its worth, I found making it was a pain. I mean, setting up the pizza dough (to flatten it and spread it across the pan) took a lot of sweat. I sweated over that one. I had to towel off after the battle. ..warning, here's a TIP.. Actually, I found a neat trick (for anyone who might be tempted at pie'ing on their own) when rolling out your dough over the pan, after you've flowered the pan and the dough, *and your hands* do this: 1. use a small can of pees, unopened 2. roll it back and forth, but you can prep the dough by grabbing the edges and letting some of its weight pull it down, but watch that it doesn't tear. When you've got it as flat and covering the area much, take the can and roll it up and down and around, trying to push the dough to the edge of the pan. 3. last trick.. rull the dough up to the edge of the pan so it sort of "locks" into place else the dough will "sherival" back to a clump. I had a lot of batteling it out in the 20 minutes I quickly learned how to fluf n roll the dough out to cover the whole pan. Trust me, its a tricky-dicky little battle. The next time, I'll prob get better at it. When I first started rolling out the dough, I was totally meserized. I said, "what had I gotten myself into" :lol: because it would not roll out. It kept bunching back to a clump. But, in steps 1..3 you see how I barely over came that. But, I hope there is a better way, because there's no way I can fluf n roll out dough over a pan like the pros do at the pizzarirra's. EMMM.... I can't wait to test taste my very first a-la-v-pie, yumm! I'll let you all know how it "panned" out, hehe :lol: EDIT: pizza was a success.. though not like my friday specials. I made the dough too thick, not that I was aiming at that, and the cheese was from a package and prob not actual pizza cheese, but the dough tasted ok. So, all in all its a start, but prob not something I would do every fridays though I am looking for a change in my friday routines. Oh yeah, the pie was a 12 incher. -vhelp 5160 | ||||||
| GKar posted 2009 Jul 26 20:27 | ||||||
Buy a pizza baking stone and wooden peel and use a regular oven (oops too late). Bialetti's makes an inexpensive set for about $30. Comes with stone, rack, cutter and wooden peel. You can't make a proper pizza crust without the stone to absorb the moisture while cooking, ala pizzeria pizza ovens. Until I bought this cheap set my homemade's didn't quite come out right. It cooks from the bottom up. | ||||||
| zoobie posted 2009 Jul 27 05:20 | ||||||
| oh dear...first gamers...now cooks
aww...look at the cute little guy eating pizza it's right up there with the dancing baby...awwwwwwwwwwwwww :roll: | ||||||
| PuzZLeR posted 2009 Jul 27 05:46 | ||||||
... and now with us being "Cooks" can you imagine their comments? :roll: Errr... come to think of it, maybe you have a point about the origins of our video hobby. But I believe we're at the mature end of the genre here (if indeed there's any "Gamer" left in some of us). ... so glad I've moved on ... | ||||||
| yoda313 posted 2009 Jul 27 19:28 | ||||||
Mature?? Didn't you see the updated how old are you poll the other week? Its like a retirement rest home here!!! Jeesh...... :D :D :D | ||||||
| GKar posted 2009 Jul 30 23:23 | ||||||
I can't game anymore because of carpal tunnel syndrome from excessive arrow key. mouse and joystick use. Beer and rolling out pizza dough is about it for me. | ||||||
| Video Head posted 2009 Jul 31 02:37 | ||||||
Dean Martin wasn't sing'n for pizza, he was sing'n for those short, tight Milano dresses and what you find inside them... amore = love in Italian but anything done with a passion is...amore | ||||||
| Video Head posted 2009 Jul 31 03:15 | ||||||
Speak up!!! No one can hear you when all you do is whisper like that. All you young people doing your fancy things. If I could find my cane I'd wack you good! Have you seen my cane? In my day the internet was on postcards. You got 5 for a nickel. The French ones cost more. We had to keep those hidden because the ladies would show it all...I mean full ankles, sometimes both at the same time! I need my heart medicine! Have you seen my heart medicine? | ||||||
| vhelp posted 2009 Aug 02 17:10 | ||||||
product: Pizza Maker, kitchen & home
Anybody heared or tried one of these. I'm almost sold, I think. reviews: http://www.amazon.co.uk/product-reviews/B000GH3QIU/ref=cm_rdp_his ... ewpoints=1 Well, I think I'm sold on this one, but I 'm still searching because I don't think I can get one of these since its UK, I think. But the reviews seem overwelming successful. The only thing seriously bad about these (i'm sure others are like this) is that they get very hot and you have to be *very* careful around children, but thats no problem unless you're that clumsy. Now to find (similar) one here in the states.. But do read the reviews and see for yourself. So what you all think ? any comments ? -vhelp 5164 | ||||||
| videobread posted 2009 Aug 02 23:08 | ||||||
| I would not recommend the pizza cooker. You don't need a pizza cooker or a pizza stone. Just get a dark coated pan. The one I use and recommend is a 15" Bakalon Deep Dish Pizza Pan - Chicago Metallic part #91150. I used to sell them to cooking schools. It is the Pizza Hut pan. They are 14 gauge, heavy weight high strength aluminum with embossed feet. They are dark gray with a hard coated anodized surface. The pans will not chip, peel, rust or interact with food. The Bakalon surface is not a painted coating, but an integrated surface of aluminum oxide tough enough to resist the use and abuse of a commercial kitchen. I bought my first pans used 20 years ago and still use them today. You can find them on ebay if you know what you are looking for. If not just buy a gray/dark coated pan. The dark color of the surface absorbs radiant heat in the oven vs reflecting it with silver pans. Your crust will cook properly. | ||||||
| vhelp posted 2009 Oct 04 19:07 | ||||||
| Ok. I finally found a pizza stone, a 9" one, and enough for my needs.
Now, what I need to know is the technique for layout the dough, flat vs thick, and with minimum amount of fuss while laying it on the stone, after all, my pizza guy does it in under two minutes for crying out loud. So I have this mini refregerator, holds about a 6pk soda, doesn't get as cold as my kitchen one but its cold enough, and maybe just right for dough. So i'm thinking that if I pick up a dough on Thursdays and put into the mini, then by Friday evening after work, I have a not-so-cold dough, ready to lay out on the stone. Its my guess that when the dough stays out in room temporature, its easier to work with. I was wondering for those who have experience with dough, please share your technique for laying out flat on a board or stone. Thanks, -vhelp 5208 | ||||||
| usually_quiet posted 2009 Oct 04 19:45 | ||||||
I first learned how to shape and bake a pizza by watching Alton Brown's Good Eats episode on Pizza. It may be available to view online from a legitimate source. I suggest you watch it, or another pizza making video before trying to bake a pizza. First, you need to form the dough into a smooth ball, but there's a technique for doing it. (See the video.) The traditional method for shaping the dough for a pizza is to flatten it into a thick disk with the palm of your hand, then stretch it while it is draped over your knuckles. One refinement I saw to make this easier for beginners involved flattening the ball of dough into a thick disk on a floured counter, then rolling the edges with a rolling pin, while leaving the center thicker. Then just strech out the center using your knuckles. The dough goes on a floured cookie sheet that has one end without a rim, or better yet a floured pizza peel. Then slide it onto the hot stone inside the oven. Alternately, get a pizza pan and put the dough on that and put the pan on the hot stone. I don't use a stone at this point. I grease a cookie sheet with a little shortening and stretch the dough out very thin directly on that. Not the best method for a crisp or chewy crust, but I usually share my pizza with my denture-wearing father who greatly prefers the rather soft crust this produces. |
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