Or perhaps the top 3 brands.They are all garbage soaked in sodium.
I think that this top has been discussed a few times before. But I wonder if there are new developments.
UK, These from Aldi are the best pizzas I have tasted for the money at £2.75
(https://aldprdproductimages.azureedge.net/media/resized/$Aldi_GB/04.11.21/4088600132471_0_M.jpg)
(https://images.heb.com/is/image/HEBGrocery/000946344-1)
And Jew friendly
Joe and Ben Weider would be happy to know this!
Would love to deliver a fresh, hot pie to the doorstep of their mausoleum.
The order would be placed via ouija board: “Rambone, make it two!”
(https://i5.walmartimages.com/seo/Screamin-Sicilian-Original-Pizzeria-Crust-Mother-of-Meat-Frozen-Pizza-23-4-oz_942b839a-d575-44d3-a4dd-7d64a73e66c1.12605dfa80cef79ac30469384ad142d6.jpeg?odnHeight=612&odnWidth=612&odnBg=FFFFFF)
These are a hell of a lot better than the Tony's and Red Baron I used to eat in my 20s.
These aren't bad either.
(https://images.freshop.com/00031205050002/c4b25302e4c67162e50dbd41f4a1d3f0_large.png)
Honestly, i still go with Totino's Party Pizzas since they fit in my Ninja Grill but the best frozen pizzas honestly are the ones made by a grocery store. They usually have a shitload of toppings and much fresherthanks for the fantastic insight as usual
(https://static.wixstatic.com/media/fa075a_379531860e09428d81dd9cade04d77ca~mv2.jpg/v1/fill/w_1040,h_678,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/R%E2%80%A2%E2%80%A2%E2%80%A2%20ROASTED%20VEG%20MCB-Main%20PizzaClub.jpg)
(https://static.wixstatic.com/media/fa075a_379531860e09428d81dd9cade04d77ca~mv2.jpg/v1/fill/w_1040,h_678,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/R%E2%80%A2%E2%80%A2%E2%80%A2%20ROASTED%20VEG%20MCB-Main%20PizzaClub.jpg)
You go to Jersey they'll turn you around at the border for this post.
Honestly, i still go with Totino's Party Pizzas since they fit in my Ninja Grill but the best frozen pizzas honestly are the ones made by a grocery store. They usually have a shitload of toppings and much fresher
I grew up in Jersey, and now suffer Assachusetts pizza whenever we have to eat it, so this is actually better than that.
I grew up in Jersey, and now suffer Assachusetts pizza whenever we have to eat it, so this is actually better than that.
Chili flake and garlic powder shakers every booth.
This line proves you speak truth.
What is the official flatbread pizza brand of SCN?
I picture the SCN as Mama Celeste people -
The next SCN event Brian tries to go to will be like the Mary Celeste
This
Pizza regardless of what type is shit food. Eat shit, feel like shit, pass!
Nah >>>>>>>
;Dgood choice in the air fryer Totinos was good and cheap too they used to be 4for 5$ now 3.50$ each
when you want pizza but you live by yourself , dont want an IBS flare up , and still want to stay anabolic
I pop one in the air fryer
Totinos Party Pizza is straight dollar store trash. Cannot be salvaged.that’s just another white man’s opinion
Pizza regardless of what type is shit food. Eat shit, feel like shit, pass!Nah, it is the best food on Earth. Even bad pizza is pretty good but great pizza is heavenly.
ThisToo soon bro ! LOL ;D
I grew up in Jersey, and now suffer Assachusetts pizza whenever we have to eat it, so this is actually better than that.Ate you shitting me.....don`t know about the rest of Mass. but in Springfield there were/are some great pizza parlors.....saying anything different could mean you might wind up in a pair of cement shoes to go swimming in. :D
Ate you shitting me.....don`t know about the rest of Mass. but in Springfield there were/are some great pizza parlors.....saying anything different could mean you might wind up in a pair of cement shoes to go swimming in. :D
I give you a pass on this, since you don't know any better.
All Massachusetts pizza sucks.
Even the famous Regina / San Tarpios, etc....
(https://i5.walmartimages.com/seo/Screamin-Sicilian-Original-Pizzeria-Crust-Mother-of-Meat-Frozen-Pizza-23-4-oz_942b839a-d575-44d3-a4dd-7d64a73e66c1.12605dfa80cef79ac30469384ad142d6.jpeg?odnHeight=612&odnWidth=612&odnBg=FFFFFF)
These are a hell of a lot better than the Tony's and Red Baron I used to eat in my 20s.
These aren't bad either.
(https://images.freshop.com/00031205050002/c4b25302e4c67162e50dbd41f4a1d3f0_large.png)
You’ve got a fight coming. Coming today!
You’ve got a fight coming. Coming today!
You nerve-wracking sons-of-bitches.
Any of you guys make your own pizza? I like watching Portnoy's pizza reviews, and I have a big, wood-fired oven in the back garden along with a fridge out there. I hear that getting the dough right is the hardest part but I reckon it could be fun and, perhaps, even a potential small business one day.
Would love for you to come over and show me how to properly use my wood fire pizza oven (nh)
I watched videos, had the wood burning like crazy and couldn’t get the temp up about 200 degrees. I’m a loser
Let's make a pact. You come over to mine, and if we fail to get the oven to over 200 degrees, we both put yarmulkes on and throw ourselves head-first into it.
Any of you guys make your own pizza? I like watching Portnoy's pizza reviews, and I have a big, wood-fired oven in the back garden along with a fridge out there. I hear that getting the dough right is the hardest part but I reckon it could be fun and, perhaps, even a potential small business one day.
Two best general resources off the top of my head are Baking Science by Figlioni and the pain a l'ancienne practice you can goog.
I used to do a 24 hour half yeasted poolish in the fridge and add salt, olive oil, and flour 4-6 hours before baking depending on room temp.
As a rule, beginners make dough too viscous. Flat breads stick to your fingers unless you keep them dusted.
Any of you guys make your own pizza? I like watching Portnoy's pizza reviews, and I have a big, wood-fired oven in the back garden along with a fridge out there. I hear that getting the dough right is the hardest part but I reckon it could be fun and, perhaps, even a potential small business one day.
Post a picture or gtfo!!!:D Wait until I try to fire it up and turn myself into Simon Weston in the process. I'll get pics. Pretty pumped to give it a try.
Any of you guys make your own pizza? I like watching Portnoy's pizza reviews, and I have a big, wood-fired oven in the back garden along with a fridge out there. I hear that getting the dough right is the hardest part but I reckon it could be fun and, perhaps, even a potential small business one day.
I give you a pass on this, since you don't know any better.no you didn't?!???!?? >:( >:( >:( >:( >:( >:(
All Massachusetts pizza sucks.
/ San Tarpios, etc....
no you didn't?!???!?? >:( >:( >:( >:( >:( >:(
Fcuk frozen pizzaModern. The best. CT pizza>NY pizza
(http://2.bp.blogspot.com/-ylQFVpOarS0/U03R_MHaJsI/AAAAAAAAJGY/tfGNweD4X9s/s1600/pepes-pizza-sign-NewHaven.jpg)
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fapi.trekaroo.com%2Fsystem%2Fphotos%2F94486%2Foriginal%2Fsally_s.jpg%3F1493792827&f=1&nofb=1&ipt=56c8e3654b963d5c6db1e5b3acd0c61e6ac39fffd1a8c357f3d1602e416b970b&ipo=images)
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs.hdnux.com%2Fphotos%2F62%2F44%2F24%2F13255966%2F3%2F1200x0.jpg&f=1&nofb=1&ipt=2545282f39c19e4ffe7e11fe1c40a59de2e465399b290f1532c5f1aa32c280fb&ipo=images)
The best frozen pizza is Digiorno. End of thread
The best frozen pizza is Digiorno. End of threadYep.
wife bought an outdoor pizza oven
Took about an hour to get warm enough to put the pizza in then it stuck to the fucking stone oven bottom
Fucking shite, never used it since
A wood fired oven seems like a royal pain, and I cut all my own wood for heat in the winter so it's not like I'm bad at wood.
It's probably why communities used to use a shared oven a few days a week. Not to be a spoilsport but the labor and time needed to bring even a small oven up to temperature with wood makes no sense for the sake of a single pizza.
If the fun of a traditional method outweighs the effort, I guess I could see that. A pyrometer would probably be useful, or you could throw in some scrap dough to establish readiness.
I give you a pass on this, since you don't know any better.
All Massachusetts pizza sucks.
Even the famous Regina / San Tarpios, etc....
Ate you shitting me.....don`t know about the rest of Mass. but in Springfield there were/are some great pizza parlors.....saying anything different could mean you might wind up in a pair of cement shoes to go swimming in. :D
Any of you guys make your own pizza? I like watching Portnoy's pizza reviews, and I have a big, wood-fired oven in the back garden along with a fridge out there. I hear that getting the dough right is the hardest part but I reckon it could be fun and, perhaps, even a potential small business one day.
Fuck sake, lol. Disaster.
That's generally my opinion. I didn't build it; it just happens to be there, so I might as well try. The only time it got fired up was when the girlfriend's dad came around to roast some dead animal in it for 12 hours, but it did look really cool. Still, my mind went into overdrive and I'm convinced she could make a small fortune selling New York-style pizzas one day.
:D Wait until I try to fire it up and turn myself into Simon Weston in the process. I'll get pics. Pretty pumped to give it a try.
Funny you mention Portnoy as I was waiting for him to possibly come up in this thread! LOL! Dave does a great job, but factors in the history and story of the restaurant in his reviews. He has completely boned some VERY good pizzerias because they are either too new or don't have a feel good story.
Believe it or not, I review pizza in my free time as well, similarly to Dave. I've been doing it now non stop for nearly 3 years now and am approaching 450 reviews myself, having hit most of the big names in the Northeast as well all the top spots in Portland and San Francisco. I've always found it funny how serious people in certain states take their pizza, and think that everyone other then them is trash, when in fact all states (at least in the NE) have lots of fantastic spots! This is extremely common in the Facebook Pizza groups, which tend to be regional.
I don't make pizza at home as I eat it so often in restaurants, but check out "The Pizza Gavones" on Youtube. They have instructional videos that cover every step of the process of making a fresh New Haven style pie at home, and their results look as good as anything in New Haven!
There's good money to be made in exporting regional US cuisines imo. Texas and Carolina style bbq, and even the entirety of Southern cuisine. Tex Mex. NY/NJ Italian..
I thought about a tex mex food truck years ago, before taco bell and several copycats moved in around Aus. Regulations are onerous tho. You basically need to be a brick and mortar restauranteur to comply with inspection standards, and then you're not allowed to park up to sell anywhere but on private property so that guys is going to take his cut as well. Too hard for me.
I never nailed the pizza cheese mix. I'd guess 60+% mozzarella, 15-20% parmesan, but the rest on east coast pies idk. Maybe colby or monterey jack. And lots of oregano. Never fresh. Always flakes, lol. To get the amount of olive oil right the customer just holds up a slice until what's running off slows from a stream to a drip.
Too many toppings offends pizza purists. If you holiday in The Apple idk youse make it outta there if you mention pineapple, but the place has been going downhill so maybe it's thing now.
Haha please do. I bake pizzas 1-2x a month and do ok with my oven, I crank the heat up and keep a couple cast iron pots and pans in there to retain the heat. I’d love to build my own outdoor brick oven but don’t have the space at my current house.
Cold fermenting the dough (make it a couple days ahead of time and keep it in the fridge) and high quality ingredients (San Marzano tomatoes and freshly grated Parmesan or pecorino) are the secret to great tasting pizzas, in my experience
A wood fired oven seems like a royal pain, and I cut all my own wood for heat in the winter so it's not like I'm bad at wood.
It's probably why communities used to use a shared oven a few days a week. Not to be a spoilsport but the labor and time needed to bring even a small oven up to temperature with wood makes no sense for the sake of a single pizza.
If the fun of a traditional method outweighs the effort, I guess I could see that. A pyrometer would probably be useful, or you could throw in some scrap dough to establish readiness.
Dude that's not far off in inflation Aus. Last time I was at McD I got a double qpd meal plus a burger (because everything's shrunk) it was $25. A small Toyota pickup is like $75k. It's retarded. I feel like Michael Douglas in a Korean convenience store.Great movie.
Anybody ever try Dragon Pizza in Somerville, MA? I hear their pie is out of this world
Worst looking 6.4 I've ever seen, combined with a libtard scumbag owner who wears tight t shirts
The best frozen pizza is Digiorno. End of threadX 10,0000
It's a little outside of Springfield, but check out Casa Pizzeria in Ludlow! Easily one of the best spots in the entire state and I have in my all time top 10!I`ve long since moved out of Mass. but try Red Rose on the South End in Springfield.
Well, holy shit: first attempt was absolutely brutal. Quickly shattered any delusions I had and I doubt I'll be trying that again for a long time. We made the dough and did a 24-hour proof, then bought some really nice ingredients for it, following some good advice online.
We made two, but she went for a square option and tried to be Picasso or some shit with basil leaves and all that extra stuff I hate. Big mistake was sticking them on baking paper while we put the cheese on. Couldn't get the bastards off afterwards and ended up deforming them, so I had two retard-shaped pizzas to work with.
The oven fired up hotter than the gates of hell, which was nice, but I was sweating worse than Primemuscle finding out someone is going through his old posts. It was torture standing next to it while trying not to cremate the pizza (that's flour on the paddle, not ash). I was literally soaked and had sweat in my eyes, and stunk like I'd spent three days by a campfire.
Ultimately, they looked awful but didn't taste bad and we had a laugh. They didn't come close to Papa John's, though, and it was way too much effort.
Well, holy shit: first attempt was absolutely brutal. Quickly shattered any delusions I had and I doubt I'll be trying that again for a long time. We made the dough and did a 24-hour proof, then bought some really nice ingredients for it, following some good advice online.
We made two, but she went for a square option and tried to be Picasso or some shit with basil leaves and all that extra stuff I hate. Big mistake was sticking them on baking paper while we put the cheese on. Couldn't get the bastards off afterwards and ended up deforming them, so I had two retard-shaped pizzas to work with.
The oven fired up hotter than the gates of hell, which was nice, but I was sweating worse than Primemuscle finding out someone is going through his old posts. It was torture standing next to it while trying not to cremate the pizza (that's flour on the paddle, not ash). I was literally soaked and had sweat in my eyes, and stunk like I'd spent three days by a campfire.
Ultimately, they looked awful but didn't taste bad and we had a laugh. They didn't come close to Papa John's, though, and it was way too much effort.
Buon'appetito, paisan!
Forgot to mention, I'm a teflon steel tray guy with shittons of oil. Sorry about that, amico.
Epic 2" painter scraper stucco job.
We're gonna do croissants next. If you're man enough!
I take back my previous comment
I`ve long since moved out of Mass. but try Red Rose on the South End in Springfield.
I'd have scored it a 6.5. Only sightly higher than Luke Piewalker's at Dragon Pizza.
Well, holy shit: first attempt was absolutely brutal. Quickly shattered any delusions I had and I doubt I'll be trying that again for a long time. We made the dough and did a 24-hour proof, then bought some really nice ingredients for it, following some good advice online.
We made two, but she went for a square option and tried to be Picasso or some shit with basil leaves and all that extra stuff I hate. Big mistake was sticking them on baking paper while we put the cheese on. Couldn't get the bastards off afterwards and ended up deforming them, so I had two retard-shaped pizzas to work with.
The oven fired up hotter than the gates of hell, which was nice, but I was sweating worse than Primemuscle finding out someone is going through his old posts. It was torture standing next to it while trying not to cremate the pizza (that's flour on the paddle, not ash). I was literally soaked and had sweat in my eyes, and stunk like I'd spent three days by a campfire.
Ultimately, they looked awful but didn't taste bad and we had a laugh. They didn't come close to Papa John's, though, and it was way too much effort.
First time using it? Pretty good if so, it’ll probably take about 20 attempts or so before you get the hang of it. Looks decent, I’d play around with ingredients, cooking times, etc.
Just made this potato rosemary pie yesterday
(https://i.ibb.co/3SWT42f/IMG-1442.jpg) (https://ibb.co/RQPgYfh)
koshish karne walon ki poem (https://poetandpoem.com/meaning-hindi-poem-koshish-karne-walon-ki-suryakant-tripathy-nirala)
Well, holy shit: first attempt was absolutely brutal. Quickly shattered any delusions I had and I doubt I'll be trying that again for a long time. We made the dough and did a 24-hour proof, then bought some really nice ingredients for it, following some good advice online.
We made two, but she went for a square option and tried to be Picasso or some shit with basil leaves and all that extra stuff I hate. Big mistake was sticking them on baking paper while we put the cheese on. Couldn't get the bastards off afterwards and ended up deforming them, so I had two retard-shaped pizzas to work with.
The oven fired up hotter than the gates of hell, which was nice, but I was sweating worse than Primemuscle finding out someone is going through his old posts. It was torture standing next to it while trying not to cremate the pizza (that's flour on the paddle, not ash). I was literally soaked and had sweat in my eyes, and stunk like I'd spent three days by a campfire.
Ultimately, they looked awful but didn't taste bad and we had a laugh. They didn't come close to Papa John's, though, and it was way too much effort.
Probably better than anything in Massachusetts.
Volo craft pizza in Swampscott is one of my all time highest scores, and I went 8.8 on Picco Pizza and Ice Cream.
There are also a handful of frank pepes franchises in Mass for anyone who loves NH style pizza.
Well, holy shit: first attempt was absolutely brutal. Quickly shattered any delusions I had and I doubt I'll be trying that again for a long time. We made the dough and did a 24-hour proof, then bought some really nice ingredients for it, following some good advice online.
We made two, but she went for a square option and tried to be Picasso or some shit with basil leaves and all that extra stuff I hate. Big mistake was sticking them on baking paper while we put the cheese on. Couldn't get the bastards off afterwards and ended up deforming them, so I had two retard-shaped pizzas to work with.
The oven fired up hotter than the gates of hell, which was nice, but I was sweating worse than Primemuscle finding out someone is going through his old posts. It was torture standing next to it while trying not to cremate the pizza (that's flour on the paddle, not ash). I was literally soaked and had sweat in my eyes, and stunk like I'd spent three days by a campfire.
Ultimately, they looked awful but didn't taste bad and we had a laugh. They didn't come close to Papa John's, though, and it was way too much effort.
Mass pizza getting an 8.8 is a NY/NJ 5.