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Knackwurst
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|  #1 Posted on 1.2.02 1254.23
Reposted on: 1.2.09 1259.06 | What does everybody like in the way of frozen pizza? I personally like Digiorno, and I think it's funny as hell that both Digiorno (good pizza) and Tombstone (utter crap) are made by KRAFT Foods.
I know this is pointless, but it's the Random forum!
-JAg | Promote this thread! |             | The Big Kat
Kishke
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|  #2 Posted on 1.2.02 1256.51
Reposted on: 1.2.09 1259.07 | Jack's. Mmmmm. Well, they're a nice cheap meal for a college student anyway.
-The Big Kat
"It's not that I'm lazy, it's that I just don't care." -Peter Gibbons, Office Space | shotgun_russ
Linguica
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| #3 Posted on 1.2.02 1329.10
Reposted on: 1.2.09 1336.08 | I agree on Jack's. It is also a nice, cheap meal for people who are neither nice nor in college, but are just simply cheap.
I used to like Tombstone when I was a kid, but for some reason it tastes different now. I recall the crust being really, really, really good, which I never notice on a frozen pizza nowadays. By the way, all of Tombstone's mexican pizzas SUCK! Great idea, except they taste bad when you reheat them (I know, it's sacrilege to reheat cold pizza). They have some kind of corn-flavored crust that tastes less like vegetable corn and more like foot corns.
Occasionally, I also get Tony's if it's on sale. Never had Digiorno, but it usually runs about $6 per around here. I figure that if I have to spend that much on a frozen pizza that I might as well drop $3 more and have Papa John's make a bigger one for me.
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Scrapple
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| #4 Posted on 1.2.02 1401.52
Reposted on: 1.2.09 1405.42 | I know this may be something of a cop-out answer, but I just can't eat frozen pizza anymore. I got a breadmaker a couple of years ago, and frozen pizza just can't match up for me. I used to like Connie's and Home Run Inn brand frozen pizza though before that.
There, I feel better now. | rte66usa
Polska kielbasa
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| #5 Posted on 1.2.02 1522.52
Reposted on: 1.2.09 1529.09 | For the occasional quick pizza fix, I'll take Tony's or Red Baron, depending on which one is on sale (Red Baron is on sale at my neighboring grocer for $2.50 each this week, so that's my favorite today.) Occasionally it's Tombstone on sale and I don't mind the occasional Tombstone fix, but prefer otherwise.
(edited by rte66usa on 1.2.02 1523) | Quezzy
Knackwurst
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| #6 Posted on 1.2.02 1728.02
Reposted on: 1.2.09 1729.03 | I used to buy just pizza crusts called "Justa Crust" and then add my own ingredients, but i can't find them anywhere anymore. Other than that I don't like frozen pizza.
I would kill to have a grocery store that had Justa Crusts, Pudding Pops, and 3 liters of cherry coke.
Lance's Response:
THAT IS AWESOME! | Guru Zim
SQL Dejection
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| #7 Posted on 1.2.02 1737.15
Reposted on: 1.2.09 1759.01 | I've yet to open my breadmaker.
How does one do Pizza dough in a breadmaker?
I love it when a plan comes together | Jobberman
Kishke
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| #8 Posted on 1.2.02 1848.40
Reposted on: 1.2.09 1859.03 |
I like the Celeste pizzas. They used to be "Mama" Celeste, but they did away with the maternal name. They are like 4 for 5 bucks and come with this little plate that makes the pizza crunchy, even in the microwave! Great for a quick lunch.
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(image removed) |
Why, oh why, didn't I take the blue pill...
(edited by Jobberman on 1.2.02 1951) | cfgb
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| #9 Posted on 1.2.02 2033.14
Reposted on: 1.2.09 2036.17 | I'm another one of those who can't stand frozen pizza. I'll take it (grudgingly) homemade, or preferrably takeout.
I just wish there was a happy medium. Takeout at frozen prices.
Contact cfgb
Visit my homepage | Java
Goetta
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| #10 Posted on 1.2.02 2049.51
Reposted on: 1.2.09 2059.01 | | Man, that brings back memories... I used to live on those Pizza For Ones in college.. they were a buck apiece (course, that was 16 years ago, God I am getting old!) and the perfect meal, cooked in the microwave, eaten on a paper plate, so everything was thrown away and nothing to clean up! | ScreamingHeadGuy
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|  #11 Posted on 1.2.02 2236.31
Reposted on: 1.2.09 2259.02 | Looking through my freezer, I see that I have a lot of Roma pizzas. That's 'cuz they were on sale and I bought a bunch. I pretty much will go with what's on sale, though. I've always said I'm not a picky eater.
Fighting evil by moonlight,
Winning love by daylight,
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I am the one...ScreamingHeadGuy | CRZ
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| #12 Posted on 4.2.02 0103.29
Reposted on: 4.2.09 0103.34 | | I always bring home the Baron, stocking up whenever it's on sale. | Slestak
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| #13 Posted on 4.2.02 0948.32
Reposted on: 4.2.09 0959.01 | I prefer the Red Baron. The sauce and the crust are the best of all the frozen pizzas. DiGiorno is too expensive for what it is.
My wife's favorite is Totino's (shudder), which is the most god-awful pizza ever created. It's like a saltine with ketchup, parmesan cheese, and Alpo on top. I'd rather order take-out from CiCi's. | Karlos the Jackal
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| #14 Posted on 4.2.02 1529.07
Reposted on: 4.2.09 1530.07 | I don't eat cheese, so options are limited.
The local co-op has soy cheese pizzas (the brand name of which escapes me), which are okay -- a lot better than most soy cheese products that I'e run across.
When I get take-out, I just get 'em without cheese, which freaks some people out.
--K | The Big Kat
Kishke
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| #15 Posted on 4.2.02 1826.04
Reposted on: 4.2.09 1827.11 | | I use my breadmaker to make pizza crust the night before I want to make pizza. I use Country White bread mix, and it is really good. I love making pizza, but it takes a while, so if I'm in need of a quick meal, I go for the Jack's. | Guru Zim
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| #16 Posted on 4.2.02 2015.44
Reposted on: 4.2.09 2016.04 | So.... on the breadmaker thing.... I need advice on how to do it. I still have not opened up the breadmaker that I have, which is brand new. What do you do? What do you have to buy to make bread with it?
I should probably just open it - I'm sure it comes with instructions. It just seems like so much work to save $.99 | spf
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| #17 Posted on 4.2.02 2152.26
Reposted on: 4.2.09 2159.04 | Simple pizza crust recipe for your breadmaker:
1/2 cup water
1 tbsp vegetable oil
1 1/2 cups bread flour
1/2 tsp italian seasoning
1/2 tsp salt
1/4 tsp sugar
1 1/4 tsp quick active dry yeast
Throw in the wet and then the dry ingredients. Most breadmakers have a pizza crust setting. If not, I found setting it to about 55 min seemed to work well, but that might vary. Then just roll it flat on a pizza pan, spread some pizza sauce, top with any ingredients you like, bake about 15 min at 450. | Eddie Famous
Andouille
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| #18 Posted on 4.2.02 2156.31
Reposted on: 4.2.09 2159.08 | Originally posted by Quezzy
I used to buy just pizza crusts called "Justa Crust" and then add my own ingredients, but i can't find them anywhere anymore. Other than that I don't like frozen pizza.
I would kill to have a grocery store that had Justa Crusts, Pudding Pops, and 3 liters of cherry coke.
Lance's Response:
THAT IS AWESOME!
Use the Boboli bread, man, they even have thin crust now. Good stuff and really quick.
I've also used pita bread for mini pizzas. Also can be good.
The best frozen pizza remains Tombstone. Jacks is ok, but sometimes flat. I get a craving for a Tony's occasionally, but I do NOT like the Baron. I DO like the Baron's microwave stuff. | rte66usa
Polska kielbasa
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| #19 Posted on 4.2.02 2222.24
Reposted on: 4.2.09 2229.17 | Originally posted by Slestak
My wife's favorite is Totino's (shudder), which is the most god-awful pizza ever created. It's like a saltine with ketchup, parmesan cheese, and Alpo on top. I'd rather order take-out from CiCi's.
How about Jeno's? Jeno's were the same principle, but at least tasted cheesier. And Econo Foods would often have them on sale for 79 cents. | Stephanie
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| #20 Posted on 4.2.02 2250.05
Reposted on: 4.2.09 2259.04 | Originally posted by Eddie Famous
The best frozen pizza remains Tombstone.
I just cooked up a Tombstone sausage pizza this weekend - and came to the conclusion that an *actual* tombstone would have had better flavor.
Growing up, I remember Tombstone pizzas with crumbled sausage, good sauce, and a tasty crust. The pizza I had this weekend was utter crap. Kraft must have done something when they took over.
Guess I'll go back to Boboli crusts with Whole Foods sauce and fresh toppings - even if it costs more.
Steph |
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