Frozen Pizza Possibilities

[Joe (SoCal)]

Before the pandemic, Pizzeria Bianco in Phoenix was strict in telling customers to eat its pizza as soon as it came out of the oven. Now its pies can be frozen in-house and shipped nationwide.

Chris Bianco, thechef and owner of Pizzeria Biancoin Phoenix, didn’t even offer takeout or delivery until the pandemic. Now, he freezes and ships pies directly from his restaurant via the online delivery service Goldbelly. “Survival is an interesting motivator for change,” said Mr. Bianco, a notorious purist who uses flour made from regenerative grains, organic mozzarella and organic tomatoes.

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https://www.nytimes.com/2023/01/31/d...e=articleShare

[Peerie Maa]

Pity you did not "go advanced" and proof read that.

[AlanMc]

it's amazing how your opinion changes after the government crushes your business model and you're going broke.

(that pizza in the pic looks AWFUL)

[Garret]

it's amazing how your opinion changes after the government crushes your business model and you're going broke.

(that pizza in the pic looks AWFUL)

Great post! I get to disagree with you twice. 2 in 1 sale!

@ the OP: HTH can it be pizza if it's not from NYC or New Haven. You're slipping Joe!

Around here many of the better pizza places sell "par-baked" - IOW partially cooked. We love it as it means you no longer have to reheat & dry out a pizza/flatbread after the 25 min. drive home. Instead it gets the last few minutes done on your own oven. Sure - not as good as fresh onsite, but better than cold.

[Chip-skiff]

Since Herself went veggie, I buy frozen margherita or cheese pizzas (Tombstone is good) and add stuff: sliced tomatoes, sliced mushrooms and black olives, fresh basil leaves, etc. I also like frozen crusts, and cover them with various things: pesto instead of tomato sauce, sliced tomatoes, torn spinach and herbs, irregular pieces of cheese, etc.

Didn't eat a pizza 'til I was 16, so i don't have to struggle with cultural archetypes.

[Norman Bernstein]

Not being a pizza snob, my favorite is frozen: Newman’s Own Quattro Formaggio… actually imported from Italy. It has a fantastic crust, interesting cheese combination (including two Buffalo cheeses), and it is garnished with basil leaves. About 10 bucks in the supermarket, and it takes only 10 minutes in a 425 degree oven… I do it in our Breville convection toaster oven.

[Paul Pless]

Chris Bianco, the chef and owner of Pizzeria Bianco in Phoenix, didn’t even offer takeout or delivery until the pandemic. Now, he freezes and ships pies directly from his restaurant via the online delivery service Goldbelly. “Survival is an interesting motivator for change,” said Mr. Bianco, a notorious purist who uses flour made from regenerative grains, organic mozzarella and organic tomatoes.

i'm a huge bianco's pizza fan, ate there once or twice a month during the three years that i lived in phoenix

i don't get the above quote by him
phoenix restaurants didn't shut down during the pandemic
quarantines were not taken seriously in phoenix
i never noticed his restaurants (there are three of them) not being busy during lunch and dinner hours when i was there
on a number of occasions kat and i turned and left and went elsewhere when told the wait for a table was one, two, or even three hours long

[Lugs]

I trust he's not freezing cooked chicken? Big no no.

[Paul Pless]

who puts chicken on a pizza?

[L.W. Baxter]

i have had a red baron within the last 10 days.

i have tried newman's own and agree with norman about quattro formaggio. very hard to beat for the price.

[pkrone]

My son got married in New Haven, CT last week. We had a party the next day at a local brewery and brought in pizzas from 4 well-respected local joints. It was hard to pick a favorite. The New Haven white clam apizza from Sally's was damn good, though.

[L.W. Baxter]

My son got married in New Haven, CT last week. We had a party the next day at a local brewery and brought in pizzas from 4 well-respected local joints. It was hard to pick a favorite. The New Haven white clam apizza from Sally's was damn good, though.

an actual marriage? how did you manage that?

i kid. but some guy is gonna be the last father of the bride.

congrats on the nuptials.

[David G]

Around here, there's Papa Murphy's 'Take & Bake'. It's our go-to, when we don't want to spend a bundle on one of the great local joints. And they're right up the street.

https://www.papamurphys.com/order/pa...20NE%20Fremont

[Beowolf]

There’s a woman at the local grocery

[Bobby of Tulsa]

Another pizza Joe.

[Garret]

Another pizza Joe.

Sheesh Bobby! That's a lot of work to reheat some leftover pie.

Signed
Lazy in VT

[David G]

Sheesh Bobby! That's a lot of work to reheat some leftover pie.

Signed
Lazy in VT

I sometimes do exactly that... if it's a good pie, and I'm not in a hurry. Call it c.25% of the time. Otherwise, it usually just gets nuked.

[Bobby of Tulsa]

Sheesh Bobby! That's a lot of work to reheat some leftover pie.

Signed
Lazy in VT

I just eat mine cold with a beer. I thought it was a bit of overkill.

[Ron Williamson]

Cold pizza is great breakfast food.
Beer can be,too.
R

[Too Little Time]

Before the pandemic, Pizzeria Bianco in Phoenix was strict in telling customers to eat its pizza as soon as it came out of the oven. Now its pies can be frozen in-house and shipped nationwide.

I looked at their online prices. They were more than I wanted to pay.

When I make up my mind to have pizza, I don't want to wait for mail order delivery. I usually just buy local from the cheap pizza place. I find it is good enough even cold the next couple days.

The last expensive pizza I bought was at the Grand Canyon. It was good after a quick down and up.

[AlanMc]

Around here, there's Papa Murphy's 'Take & Bake'. It's our go-to, when we don't want to spend a bundle on one of the great local joints. And they're right up the street.

https://www.papamurphys.com/order/pa...20NE%20Fremont

try putting one of those on a pizza stone on the charcoal grill. mmmmmmmmm

[David G]

Used to be one nearby, but there's way too much competition in my crappy town. Closest location now is 35 minutes away - not worth the trip. Must be a good pizza joint, though. They make a Canadian bacon and pineapple pizza.

Illustrating the amazing tolerance of Oregonians everywhere!!! <G>

[Tom from Rubicon]

lotzza motzza Brew Pub (bernatellos.com) Good Wisconsin pizza.

[David G]

lotzza motzza Brew Pub (bernatellos.com) Good Wisconsin pizza.

'Visconsin Pizza'???

Does it have bratwurst for a topping? Or pickled herring??? <G>

[John Meachen]

I always have one or two frozen pizzas in the freezer.Easy to dress up with a few olives,pieces of ham or anchovies and ready to eat in less time than a delivery service would take to get one here and that leads to an effective discount of about 85% too.Ever since I read an interview with one of the founders of a pizza chain boasting about the huge margins on ingredients that usually cost less than a pound I felt no need to support such a business model.

[hawkeye54]

We keep 6 of Lew Malnati's best (yeah, Joe, I hear your arguement) in our freezer - I spent lots of time in the Chicago area, and regard it as 'comfort food'

[David G]

I always have one or two frozen pizzas in the freezer.Easy to dress up with a few olives,pieces of ham or anchovies and ready to eat in less time than a delivery service would take to get one here and that leads to an effective discount of about 85% too.Ever since I read an interview with one of the founders of a pizza chain boasting about the huge margins on ingredients that usually cost less than a pound I felt no need to support such a business model.

Agreed! And grating some extra parmesan adds greatly.

[Landrith]

Any mass market USA frozen pizza with reduced salt content? last couple DiGiorno Supremes have gotten to me.

[Joe (SoCal)]

try putting one of those on a pizza stone on the charcoal grill. mmmmmmmmm

BBQ Pizza.jpgBBQ Pizza 2.jpg

Mozz.jpgMe cook .jpg

[Tom from Rubicon]

'Visconsin Pizza'???

Does it have bratwurst for a topping? Or pickled herring??? <G>

Your trying to be cute, right?
Fresh mades around here are made to German American sensibilities, and no interest in classic Southern Italian. Beer batter base, a blush of wish you could taste tomato sauce, 3/8" of mozzarella, topped with artery plugging peperoni. Rubicon has a mozzarella cheese factory Grande.