I think it's time for me to go back to chain store pizza

[renz20003]

Only if you put a gun to my head.

Well that would be a waste.

 

[OutHouse]

$100+ bucks for Pizza?

thats for 6 pizzas

 

[sandorski]

I believe this line of thinking is what brought us pizza casseroles.

Never had a pizza like this before, really like my cheese on top and browned, but that does look tasty.

 

[MongGrel]

Never had a pizza like this before, really like my cheese on top and browned, but that does look tasty.

Deep Dished for real, why I put the one from the cast iron up there earlier.

Costs a bit more to make one, but one piece is enough most of the time, and you'll have leftovers

We usually only do it when we have home made sauce, etc, around.

 

[rh71]

In NY - so we can find good pizza anywhere and don't care about cost much. Haven't had chain in a long time but I have no problem with eating at chains. Around here Pizza Hut is the worst of the 3. They went downhill after going healthier over a decade+ ago.

Also have no problem making a frozen supreme pizza from Trader Joe's which I've found to be the best out of all frozen.

 

[Ns1]

The good NY pies aren't exactly cheap.

 

[Kazukian]

Woot, made pizza sauce for the first time today, pretty simple, and it tasted great.

 

[ultimatebob]

My local Big Y sells a good large one topping pizza for $10, or $8 if you have a coupon. It's not New Haven Pepe's quality, but it's half the price!

 

[pontifex]

they really do rape you on the toppings. place we go to is like $2.25 per topping.

 

[zerocool84]

they really do rape you on the toppings. place we go to is like $2.25 per topping.

Yup, any decent mom & pop place isn't cheap. Good but not cheap at all. Pizza and wings and you're easily over $30

 

[Kazukian]

Deep Dished for real, why I put the one from the cast iron up there earlier.

Costs a bit more to make one, but one piece is enough most of the time, and you'll have leftovers

We usually only do it when we have home made sauce, etc, around.

I've made pasta sauce once, it took forever.

 

[A Casual Fitz]

The good NY pies aren't exactly cheap.

I like pecan.

 

[lupi]

I will say, can't really stand the frozen pizza anymore. I'd rather drive to pizza hut or papa john for the $10 special instead of a $6 frozen if I don't want to spend a bit more for the good stuff. Frozen just is rather meh at this point.

 

[John Connor]

There's only two places here in town that makes pizza worth a damn. Chicago makes the BEST! IMHO.

 

[zerocool84]

I will say, can't really stand the frozen pizza anymore. I'd rather drive to pizza hut or papa john for the $10 special instead of a $6 frozen if I don't want to spend a bit more for the good stuff. Frozen just is rather meh at this point.

Screamin Sicilian is pretty good for frozen pizza

https://www.walmart.com/ip/Screamin-Sicilian-Pizza-Co.-Supremus-Maximus-Supreme-Pizza-25-oz/43249995

 

[John Connor]

Wow! I haven't seen that pizza in AGES! The local store used to have it.

 

[nakedfrog]

Screamin Sicilian is pretty good for frozen pizza

https://www.walmart.com/ip/Screamin-Sicilian-Pizza-Co.-Supremus-Maximus-Supreme-Pizza-25-oz/43249995

It's like nine bucks here. I tried it once when it was finally on sale and there was a $1 off coupon. At that price, I can't see bothering with it.

 

[Insomniator]

Local pizza joint places are a joke, especially when most of the places are terrible. I used to be SUPER against any chain pizza, as in its a complete joke embarrassment. Now I recently moved to North Jersey, where I would think the pizza would be great, and all of the local places suck and charge 3-4 dollars a topping.

You know where I go now as much as it pains me to say it? Dominos. Its 1/2 the price and not a soggy disgrace by the I get home. Oh and I don't get charged 3 dollars for some onion. Local pizza where I used to live (Jersey Shore) was better. We also had some Wood Fired options around which were great. But now I'm surrounded by <generic local pizza> joints that have been mailing it in for decades by now.

 

[pontifex]

Screamin Sicilian is pretty good for frozen pizza

https://www.walmart.com/ip/Screamin-Sicilian-Pizza-Co.-Supremus-Maximus-Supreme-Pizza-25-oz/43249995

We have those here. I think lile $7. They are pretty decent.

 

[bigboxes]

I guess that is half the fun to us, I like making my own stuff

To each his own I suppose.

We used to pick up frozen DiGiornos years ago when they were on sale, but the quality and size has really went into the toilet for years now it seems.

We hadn't even bought any in awhile and the last one we picked up just pretty much sucked IMHO.

I don't understand why peeps buy the store bought stuff. I make my own dough. I guess that is half the fun to us, I like making my own stuff

 

[SphinxnihpS]

Better than any pizza you can buy anywhere, maybe $10 per mainly due to pepperoni, sausage and copius amounts of cheese.


Dough
• 8oz water
• 1/16oz yeast (1/4 packet)
• Tsp. salt
• 3 & 1/3 cups of bread flour
• 1/8 cup olive oil
• 1/8 cup corn meal

Mix above in a large bowl with your HANDS. Dough should not stick to your hands when done. Form into a ball. Place in a olive oil coated bowl, cover with plastic wrap and let sit out 15 minutes, then refrigerate at least 1 hour. After 1 hour roll out dough into approximately 15” x 15” square and coat surface with 1 Tbl. of melted butter. Fold the dough up into quarters, then roll out again. Fold the dough once more and pinch the seams together (you can wet hands for this). Form a dough ball again, cover in olive oil bowl again, and let sit out for 1 hour (or refrigerate for next day). Dough should sit out at least ½ hour before final prep.
Sauce
In a medium-sized bowl mix the following.
• 16oz can of Crushed Tomatoes
• Tbl. Garlic Powder
• Tbl. Onion Powder
• Tbl. Dried Oregano
• Tbl. Dried Basil
• Tsp. Rubbed Sage
• Pinch of Ground Rosemary
• Tsp. Tabasco Sauce
• 2 Tbl. Fresh Chopped Garlic
• 2 Tbl. Fresh Chopped Basil
• Tsp. Sugar


• ½ Tsp. of salt
• 2 Tbl. Parmesan Cheese
• 2 Tbl. Romano Cheese

Final prep
Spread some flour and cornmeal on a flat surface. Roll the dough out to approximately a 16-20” circle depending of the size of pan. It should be about 1/8” to 3/16” thick at this point. Use Crisco to grease a 14”x2” straight-sided and seasoned (like cast iron) aluminum or steel pizza pan. DO NOT use a non-stick pan. Flop the dough onto the pan. Carefully spread the dough along the bottom and make sure not to make any holes in the dough. Pinch the dough over the lip of the pan. Some of it will pinch off and be extra. The top of the lip should not be greased so the dough sticks to it a little.
Building the pie
Add 1/8” thick slices of Mozzarella cheese covering the entire bottom of the pan. If you like extra cheese. Add more. I wouldn’t go more than a double layer. I used a ¾ pound block for one layer.
If you want sausage, smear hot Italian sausage across the entire surface of cheese. I used 1 pound of Klement’s brand and kneaded in some onion powder, garlic powder, pepper flakes, oregano, and sage before spreading in the pizza.
Add any pizza topping you like EXCEPT pepperoni BEFORE adding the sauce. If you like pepperoni, spread this across the top AFTER you add the sauce.
Spread the sauce evenly across the top.
Bake at 425 on the middle rack 40-45 minutes. Pizza stones/irons are completely optional and unnecessary.
Let cool 5 minutes before removing from the pan.

*For “Stuffed Spinach” pizza, add a thin layer of shredded mozzarella cheese mixed 50/50 with chopped spinach over the top of the sauce.

 

[A Casual Fitz]

Local pizza joint places are a joke, especially when most of the places are terrible. I used to be SUPER against any chain pizza, as in its a complete joke embarrassment.

You seem really into pizza humor.

 

[lupi]

Pizza Hut stuffed grill cheese pizza, for some reason I need to try that.

 

[zinfamous]

Better than any pizza you can buy anywhere, maybe $10 per mainly due to pepperoni, sausage and copius amounts of cheese.


Dough
• 8oz water
• 1/16oz yeast (1/4 packet)
• Tsp. salt
• 3 & 1/3 cups of bread flour
• 1/8 cup olive oil
• 1/8 cup corn meal

Mix above in a large bowl with your HANDS. Dough should not stick to your hands when done. Form into a ball. Place in a olive oil coated bowl, cover with plastic wrap and let sit out 15 minutes, then refrigerate at least 1 hour. After 1 hour roll out dough into approximately 15” x 15” square and coat surface with 1 Tbl. of melted butter. Fold the dough up into quarters, then roll out again. Fold the dough once more and pinch the seams together (you can wet hands for this). Form a dough ball again, cover in olive oil bowl again, and let sit out for 1 hour (or refrigerate for next day). Dough should sit out at least ½ hour before final prep.
Sauce
In a medium-sized bowl mix the following.
• 16oz can of Crushed Tomatoes
• Tbl. Garlic Powder
• Tbl. Onion Powder
• Tbl. Dried Oregano
• Tbl. Dried Basil
• Tsp. Rubbed Sage
• Pinch of Ground Rosemary
• Tsp. Tabasco Sauce
• 2 Tbl. Fresh Chopped Garlic
• 2 Tbl. Fresh Chopped Basil
• Tsp. Sugar


• ½ Tsp. of salt
• 2 Tbl. Parmesan Cheese
• 2 Tbl. Romano Cheese

Final prep
Spread some flour and cornmeal on a flat surface. Roll the dough out to approximately a 16-20” circle depending of the size of pan. It should be about 1/8” to 3/16” thick at this point. Use Crisco to grease a 14”x2” straight-sided and seasoned (like cast iron) aluminum or steel pizza pan. DO NOT use a non-stick pan. Flop the dough onto the pan. Carefully spread the dough along the bottom and make sure not to make any holes in the dough. Pinch the dough over the lip of the pan. Some of it will pinch off and be extra. The top of the lip should not be greased so the dough sticks to it a little.
Building the pie
Add 1/8” thick slices of Mozzarella cheese covering the entire bottom of the pan. If you like extra cheese. Add more. I wouldn’t go more than a double layer. I used a ¾ pound block for one layer.
If you want sausage, smear hot Italian sausage across the entire surface of cheese. I used 1 pound of Klement’s brand and kneaded in some onion powder, garlic powder, pepper flakes, oregano, and sage before spreading in the pizza.
Add any pizza topping you like EXCEPT pepperoni BEFORE adding the sauce. If you like pepperoni, spread this across the top AFTER you add the sauce.
Spread the sauce evenly across the top.
Bake at 425 on the middle rack 40-45 minutes. Pizza stones/irons are completely optional and unnecessary.
Let cool 5 minutes before removing from the pan.

*For “Stuffed Spinach” pizza, add a thin layer of shredded mozzarella cheese mixed 50/50 with chopped spinach over the top of the sauce.

Fuck me, I'm going to do this.

 

[MrSquished]

We have some good pizza joints in urban Jersey City but nothing great. One of the better places has a large 18" Meat Lovers (Bacon, Sausage and Pepperoni) for 19 bucks. It's worth every penny. Chain store pizza necessary 505 not found