No Bad Pizzas

Apropos to nothing, I couldn’t help noticing after I’d selected this old cartoon that it appeared in newspapers exactly one week after the 9/11 attacks of 2001, but it would have been drawn and submitted to the syndicate for distribution before the attacks. That also means it would have run 17 years ago this month. Where does the time go? I used to do a lot more “pizza delivery” jokes before I moved out from town, far beyond the range of the pizza guy. I experimented with making my own pizza (as has Arlo during the same period), but eventually I became a connoisseur of frozen pizzas. “Home Run Inn” and “Palermo” and “Freshetta” come to mind, a little pricey for frozen pizza but considerably less than delivery. And those that advertise being “just like delivery?” Uh-uh. Do you have a suggestion?

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19 responses to “No Bad Pizzas”

  1. I prefer making my own when I have time, but for frozen I like the California Pizza Kitchen thin crust.

    I don’t think we can get that one around here, but I will keep an eye out. — JJ

  2. Try the Screamin’ Sicilian. It’s also from Palermo. Lots of toppings and quite good, for a frozen.

    As for Arlo’s comment at the end, these days you don’t have to phone it in. You can order online and avoid the long holds and communication difficulty.

  3. We always doctor our frozen pizza’s. We add extra cheese and Penzey’s Frozen Pizza seasoning to the whole pizza and lots of other stuff on one half of it.

    I need one of those “thumbs up” emoticons. — JJ

  4. JJ, if you have a Publix in the area, they should have the California Pizza Kitchen pizzas. At least the ones in Tuscaloosa did.

    We do! I happen to be going there this afternoon. I’ll check. Thanks! — JJ

  5. To expand on the comment from Steve from Royal Oak……Back when I was in college, and occasionally partaking of an herb that made you mellow and REALLY hungry, we’d bake mini pizzas with English Muffins. Quick and easy, and you can make as many or few as you like. I gotta try those again for old times sake. Without the precursor herb, of course.

  6. You’re welcome Jimmy. The Walmart I use in Tulsa also has an Italian style thin crust pizza that is pretty good too. One version is sold under their brand and they have another whose name I can’t remember.

  7. Jackie, that wasn’t very fine news to get; accept my thoughts and sympathies. If such is the best possible action, “go for slow”.

    We buy frozen Red Baron 4-cheese thin crust (fewer carbs for those to whom that is a factor) then cover it entirely with sliced (easier) or crumbled (harder) mozzarella. On my portion, I then place sliced pepperoni all over. The MBH prefers just the cheese. It bakes in a preheated oven at 425F for 22 minutes. Pretty good.

  8. Just saw a TV ad last night for a new “healthy” one by Oprah called O! That’s Good. It has half-cauliflower crust. Sounds interesting. Has anyone tried it? I haven’t seen it in a store yet.

  9. I bought one of the Screamin’ Sicilian’s that Mark mentions above. Not half bad. Other than that all my pizzas come from Papa Murphy’s. Or the pizza oven in our local Smith’s grocery, where I enjoy the personal pizza over a couple pints of beer at the bar located inside the store. Yes, fresh baked pizza and a beer/wine bar located inside the grocery. Certainly makes shopping day easier (if a bit longer)!

  10. Years back, we had a bread thread here. It really isn’t that hard to make your own pizza dough. It’s just like bread dough. But here’s a tip from a pro. Don’t knead it like bread dough or you’ll just make a crust that fights you. Use high gluten flour (bread flour) for a crusty crust, but just mix it enough to be uniform. Then let it rise, punch it down into a ball and let it rest before shaping it into a crust. A pizza stone helps, and use baker’s parchment under it to ease transfer to the stone.

  11. Can’t weigh in on the pizza question. I have not had any bread products (or potatoes… or desserts) for five months. Haven’t lost the weight Jackie has, but I am happy with my 25 lbs. And I feel so much better!

  12. Saw that 1/2 Cauliflower add.

    We do Red Baron – it fits our taste best for the price. I doctor it a little.

    Qwik Trip has a good Breakfast Pizza. (Egg & Sausage, no tomato)

    There must be some Take & Bake places relatively near?
    Or if you are friendly with your local pizza joint see if they will
    do a couple/few unbaked to freeze.

    Back before there was Frozen Pizza or home delivery our family would get a
    partial cooked and finish baking at home.

    Prayers Jackie

    Just saw a Ken Burns PBS program on Mayo Clinic — Interesting.

  13. Jimmy:

    At least you’re still eating pizza.

    I had to nearly eliminate it from my diet, along with rice, cereal, potatoes, pasta, bread, deep-fried anything, beer, and gravy.

  14. After 40 years of working at it I have finally gotten really good at making pizza and have all the requisite accouterments of that practice. But admittedly, your discussion of frozen pizzas is appealing. They’d be a real time saver. I too live beyond the range of pizza deliveries and I see dozens of choices of pizza whenever I go grocery shopping so maybe it’s time to give ’em a try.

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