09-10-2011, 02:33 PM
Hi everyone,
My wife and I make our own pizza regularly but when all is said and done it is usually more expensive than frozen pizza and only marginally less expensive than getting it fresh from a pizza shop. If we go frozen, we tend to stick with digiornio or Freschetta thin crust. We've tried the others and none are as good. Trader Joe's regular isn't bad. Trader Joe's Organic is garbage. Amy's is worse. Newman's Own isn't bad. Costco is meh but has decent sauce. California pizza kitchen is garbage. My wife and I have tried them all and we keep going back to Digiorno and Freschetta. A good pizza crisper is key. Stones are too much work.
We're using this one for now. It's holding up better than the Wilton model we had before it.
A good pizza knife is necessary. I don't use the kind that have a spinning blade. They're usually not dishwasher safe and I've never been able to clean them by hand to my satisfaction. Schmutz always gets between the blade and the blade holder. The space on the typical model is very tight and a bitch to clean.
So, I bought one of these:
Worth every penny! Cuts pizza perfectly. Easy to clean by hand or in the dishwasher. We've had ours for nearly two years and it works as well now as it did the day we bought it. Minimal wear and tear. I gave one to every member of my family and even donated one to a local pizza shop. It's that good.
Also, never cut the frozen pizza on the crisper. You'll ruin the crisper. I have a 15" x 15" square cutting board. I throw two sheets of regular heavy duty foil or one sheet of super heavy duty foil on the cutting board and slide the pizza onto it. Use less foil and the pizza cutter goes right through it and you have to clean the cutting board. Unnecessary with a bit of extra foil.
We usually put the foil onto the cutting board, the crisper on the foil and prepare the pizza. That way, when we take it out of the oven,t he cutting board has foil on it and is ready for the hot pizza. Let the pizza rest a few minutes before cutting. I bought the following for the sole purpose of making pizza at home:
Again, worth every penny!
Robert
My wife and I make our own pizza regularly but when all is said and done it is usually more expensive than frozen pizza and only marginally less expensive than getting it fresh from a pizza shop. If we go frozen, we tend to stick with digiornio or Freschetta thin crust. We've tried the others and none are as good. Trader Joe's regular isn't bad. Trader Joe's Organic is garbage. Amy's is worse. Newman's Own isn't bad. Costco is meh but has decent sauce. California pizza kitchen is garbage. My wife and I have tried them all and we keep going back to Digiorno and Freschetta. A good pizza crisper is key. Stones are too much work.
We're using this one for now. It's holding up better than the Wilton model we had before it.
A good pizza knife is necessary. I don't use the kind that have a spinning blade. They're usually not dishwasher safe and I've never been able to clean them by hand to my satisfaction. Schmutz always gets between the blade and the blade holder. The space on the typical model is very tight and a bitch to clean.
So, I bought one of these:
Worth every penny! Cuts pizza perfectly. Easy to clean by hand or in the dishwasher. We've had ours for nearly two years and it works as well now as it did the day we bought it. Minimal wear and tear. I gave one to every member of my family and even donated one to a local pizza shop. It's that good.
Also, never cut the frozen pizza on the crisper. You'll ruin the crisper. I have a 15" x 15" square cutting board. I throw two sheets of regular heavy duty foil or one sheet of super heavy duty foil on the cutting board and slide the pizza onto it. Use less foil and the pizza cutter goes right through it and you have to clean the cutting board. Unnecessary with a bit of extra foil.
We usually put the foil onto the cutting board, the crisper on the foil and prepare the pizza. That way, when we take it out of the oven,t he cutting board has foil on it and is ready for the hot pizza. Let the pizza rest a few minutes before cutting. I bought the following for the sole purpose of making pizza at home:
Again, worth every penny!
Robert