^^^ I haven't seen that DiGiorno in the stores around here....I'll watch for it.
My favorite used to be the DiGiorno Pan Pizza, but they don't carry them any more. About the same time they stopped...the Motor City Pan Pizza showed up. I'm wondering if there is a connection because they are both so similar.

Been doctoring frozen pizzas for years. Canned mushrooms and olives to start. Fresh onion, red or green bell pepper, spinach and sometimes broccoli pieces. A thin layer of gruyere and some pepper flakes. Of course you can add meats. Out of the box they are a near blank canvass not worth eating.

Note that I don't add any fat. I don't put any meat on mine because I don't eat meat. The gruyere is powerful enough that you add it sparingly. A dash of garlic wakes it up a little more.

What I don't add is more marinara sauce or more cheap cheese.

Thawing the crust for 30 minutes, you can cook one in a small dedicated pizza oven in 2 minutes. Or longer in a regular oven on a cookie sheet 2/3rds the way up in the oven at 400º to brown the top ingredients. Usually Sunday dinner with a salad.

I like the thin crust instead of the ones with the thicker crust. I have found that I can eat that whole medium-sized thin crust pizza by myself!!! [emoji38]

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@Hobie, yes, the rising crust is very bready. Might as well get a meatball sandwich, or spaghetti/lasagna on a bun. Add cheese for the heart attack.

Been a while but I liked the Delissio frozen pizzas.
Ya got load them up a bit too.

I don't mind the taste of Digiorno, but it makes me sick every time I eat it.

Brew Pub has some good ones to us, especially the breakfast and the kicker. I also like the Screaming Sicilian just fine.

https://cdn11.bigcommerce.com/s-5tf6...598657.png?c=2

Here is one of those DiGiorno Carnivore thin crust pizzas. I usually jazz up a frozen pizza a little, but I don't add anything extra to these. https://uploads.tapatalk-cdn.com/202...5f7a3c6f40.jpghttps://uploads.tapatalk-cdn.com/202...646ceccce1.jpg

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Don't laugh, but these hit the spot for a quick snack.

https://images.albertsons-media.com/...=Not_Available

Marty, good job on cooking the Carnivore pizza

The Detroit Pizza Co Three Meat Deep Dish was too much dough for me.

I put butter on the bottom of the enclosed pan and dropped the rack to 6" from the bottom and it burnt the bottom a touch also.

I'll give it another try but first I need to try the Red Baron pizzas.

I sorta rearrange the toppings on the Detroiters to move them a bit further from the edge before baking. Then I don’t eat all the crust. I do agree they are on the doughy side. A sprinkle or two of hot blend Slap Ya Momma seasoning spices it up…ALLOT.

No offense WD, but with all that work you're putting in

why don't you take one more step

and make some homemade dough and have an amazing fresh pizza?

No offense, but I think you're oversimplifying it. A good pizza crust takes a bit more time than just slapping some toppings on a frozen pizza. I've done quick rise in my Ooni and it turns out okay. But the best pizza dough, for me anyhow, is a process where I make it, let it rise, take it out of the bowl, split it, fold it, put it in the fridge for a slow rise, take it out of the fridge and let it rise the next day, form, top it and toss it in the Ooni.

I'm gonna head for "The Walmarts" and snag a Motor City and Mother of Meat, heat up the griddle on my Weber Summit and see how they turn out for a quick and dirty. I'd love to toss one in the Ooni but I'm afraid the top would get done before the center is really heated up.

Motor City has a few options.

If possible, go for the three meat instead of double pepperoni. MC is Detroit style, obviously. Detroit Style is thick crust, deep dish, lotsa olive oil and slightly burnt on the edges. Ok, more than slightly burnt. Hoity-toities call it ‘carmelized’ or some schlit, with lotsa olive oil in the pan.

Biggest flaw, IMO, with MC is not enough sauce (and mozzarella-which is a given). Buschemi’s peppperoni and mushroom, over near Gratiot and 10 Mile, has been known to cause huge family discord when the number of people eatin’ didn’t sync up with the pieces available. When I was growing up, it was musical chairs involving pizza and beer. They refused to deliver which just added to the excitement.

^^^
Crowbob....Heard about the TC Walmart knife guy this morning....what a mess.
Did they say what his reason was? You never think of that stuff happening in west MI, but it does.
Hopefully they all recover ok.

No pretty quiet about the guy.

Sherriff keeps talking about how proud he is of the standersby who confronted the lunatic, stood up to him and waited for the popo.

The rest of the story belongs in PARF.

Yeah, the news told about the people helping out....good to hear that.
They also said 42 years old.
Thanks.

What do you want on your Tombstone?

In 1962, Pep Simek, his brother Ron, and two other guys started Tombstone Pizza at the Tombstone Tap in Medford, WI. The bar was named that because it was across from a graveyard.

In 1988 they sold out to Kraft foods.

In 2010, Kraft sold the brand to Nestle.

I'll assume when the non-compete expired, Pep started Pep's Pizza. Pep's is currently made by Hansen foods in Green Bay.

I like their Drafthaus series of pizzas. They're a little doughy, although there are some thin crust versions and there is also Pep's Legit, which is a rising crust pizza.

My favorite is the Prohibition Special.
Sweet Italian sausage
Spicy Italian sausage
Pepperoni and mushrooms
Red, green, and yellow peppers
Red onions

I also like the thin crust 9 ball special.
Sweet Italian sausage
Spicy Italian sausage
Pepperoni
Mushrooms, green peppers, red onion
Black and green olives

You probably can't get them in Ohio.

https://pepspizzaco.com

They're getting expensive enough where it's not much more to get a fresh made pizza from Papa Murphy's. We usually only buy them when they're on sale.

We also recently tried a unfrozen pizza from Aldi. Huge. Cheap. Not the most amazing pizza I've ever eaten, but good value for the money.

The bar down the road from me makes great pizza as well.

They come in an oven pan....what do you do with that?
Or do they have other pizzas without a pan?

I'm kickin that around right now! Didn't know they come in a "pan". I think I'm gonna just put it on the cold side, cook it, then if I'm not happy with the crust, crank the heat on the griddle side, pull it from the pan and toss it on the screamin hot griddle with my rotisserie burner on to char the top a bit. The Mother of Meat will go right on the griddle.

Here are the subjects looking quite pedestrian right now.

http://forums.pelicanparts.com/uploa...1753650828.jpg