Early morning bump....

Can't have some bogus diet thread at the top...

Bad juju :D

I tried the MC ... me-no-likey the thick crust ... a thin crust version would be awesome!

Filthy weather this evening - it's winter and it's the worst day of winter.

So GF and I decided to have super market quality frozen pizzas. I dumped a whole lot more cheese on the top and that was about it, then cooked them at the recommended time and temp in the oven.

They were actually really good. Sure being extra hungry helps and makes almost any food taste good, but I thought they were great.

Strangely they were pre made in Italy then packaged here in NZ.

We have terrible pizza here. Although expensive, I will order pizza from GoldBelly and keep it in the freezer.

Thanks Shaun!

I need to move it around in the oven also to find hot and cold spots. Per my laser theromometer if I turn on a stovetop burner the oven temp drops. I kind of doubt that but the Rubbermaid analog one would seem more consistent and trustworthy.

The link is not working so I did it the hard way - I typed words into the search bar. :-)

Yeah, it looks like Pelican is blocking Amazon links, next time I'll just copy and paste text to search for things I recommend there.

I'm partial to this one.

https://www.goodnes.com/sites/g/files/jgfbjl321/files/styles/gdn_hero_pdp_product_image/public/gdn_product/field_product_images/jacks-62e2dbbb9567c145ab423bb66e0ecb3a133c7faa.jpg.webp? itok=3zxyd0lJ

There's a dive bar back home that uses these and there's a nostalgia too them. Plus I get 4 to a box at BJs so I'm not over paying for subpar pizza.

The pizza today was substantially better in every way, save for one. Had 1/3 yesterday, cut another third today. Placed it over EVOO on the griddle at 300ºF for 3-5 minutes, somewhere around that. Put some EVOO, slivered garlic, onion and pepper in the air fryer for 6 minutes to wilt. Garlic caramelized. Put on top of pizza and broiled for 2 minutes. It was great. Super tasty even without the extra toppings though those added a lot. Loved the crunch and taste of bottom crust. Wish I had some heated quality pizza sauce to dip pieces into. That would have taken it over the top. 1/3rd left, will do that next.

I went a different route today and bought a frozen pizza dough by Pepe's (link below). I told my wife I think I'm done making my own pizza dough. $2.48 and it made a damn good crust! I did mine in the Ooni. Just let the dough fully thaw, form, put toppings on and toss it in. Best part was, no drama off the peel. I formed the dough on Semolina, put a little on the peel, slid the peel under the dough after putting toppings on, then launched into the oven. Turned out great.

https://www.walmart.com/ip/Pepe-s-Pizza-Dough-All-Natural-16-oz-Frozen/10849034?wmlspartner=wlpa&selectedSellerId=0&wl13= 1333&wmlspartner=wlpa&cn=FY25-ENTP-PMAX_cnv_dps_dsn_dis_ad_entp_e_n&gclsrc=aw.ds&adid =2222222229710849034_0000000000_21407473164&wl0=&w l1=x&wl2=c&wl3=&wl4=&wl5=9015981&wl6=&wl7=&wl8=&wl 9=pla&wl10=8175035&wl11=local&wl12=10849034&veh=se m&gad_source=1&gad_campaignid=21690411341&gbraid=0 AAAAADmfBIo0uDmVnj-m9rzE626nA_kd0&gclid=CjwKCAjwhuHEBhBHEiwAZrvdckU12 Xd2tVz5HsBZj3sDy3BbAyNCNFCPIwu_0Cc5sHB4VuvJW4VwbRo Cya4QAvD_BwE

Have you tried adding spam to your pizza? Just watch, in 7 to 10 days good old Allan is going to come back and edit his post with a link to pissedconsumer dot com. Go ahead, search his 100+ other posts, almost every one has a link added later.

Check out ALDI Detroit Pizza

http://forums.pelicanparts.com/uploa...1757286808.jpg

And genuine Motor City Pizza (stolen from Steve's post on first page)

http://forums.pelicanparts.com/uploa...1757286841.jpg

Convenient similarities

Here’s the DiGorno versionhttp://forums.pelicanparts.com/uploa...1757290684.jpg

I've been using the KitchenAid with the single spiral blade which does a decent job. Used to work at a pizza place and we'd make it in a huge version machine and weight them out by the tray and rack. Wish I remembered the recipe. Good flour and procedure makes all the difference.

Saw a video of a guy ranting that using fresh dough same day is poison because the starches haven't been converted yet or something like that. Would tend to agree that frozen or at least refrigerated dough balls are most convenient as well.

Never even looked at this thread but today a friend (who is from Chicago) said he had the best frozen pizza he’s ever had. Motor City Detroit style! Decided to look here and lo and behold…gonna get one…he said Kroger or Walmart.

Because of this thread I told my wife to get one of the Motor City pizzas next time she got groceries. She got the deluxe and it was pretty good. Pepperoni pizzas give me heart burn but the deluxe thankfully wasn't loaded with it.

Continues to be a good pizza. No idea what happened to the jalapenos. Going to saute some for tomorrow's lunch.

http://forums.pelicanparts.com/uploa...1758125374.jpg


http://forums.pelicanparts.com/uploa...1758125374.jpg

Looks good...you really have it loaded up.

That's what I learned from my last pizza mods. The thick crust requires a lot of toppings to make the whole thing work. At least to my mouth. EVOO on top after coming out of the oven.

Pro tip on Motor City pies:

Take the pie out of the box, collect all the crumblies, put the pie back in the box and sprinkle the crumblies back on as close to the edges as you can then bake per instructions.

Not sure about nationwide availability but these are not wanting for toppings.

https://pepspizzaco.com/our-pizzas/drafthaus/

Two of the things I like about the Motor City pizza is it's good for 3 meals & a snack, and each one is a little better than the previous. But I gain a solid 3+ lb every time I get one. I think if I can stretch to 5 meals with Caesar or Italian salad that would help.