Red Baron pizza . From dollar general. Slightly doctored up . With that drive in theater taste . Five dollars. Trader joes pizzas are great . Now theyv are over a hour away …
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I have accidentally posted fly fishing on the lower mclouud .its where i live .
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Post some of the fish you cook!
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Im a catch and release guy . Let em go . Sorry
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Oh, I was about to ask if that was the Truckee. We used to live at Tahoe and had an hour drive to TJs.
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Thanks.
We’re going to pick up one of those soon.
Some Instagram account I follow went to Expo West and tasted lots of frozen pizza. He said this was the best. I’ve never seen them in any grocery store but you can buy online. I’m sure if they were at Expo West we’ll see them In a year or two at high end stores like Bristol or Gelsons
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Genio della Pizza is per their web site sold at Epicurus Gourmet and LA Homefarm in LA. No retailers yet in the SF Bay Area.
I saw it at one of the markets in the Ferry Building when I was up there in March…
Looks pretty good! 3x the price? Deal killer.
It’s at our local grocery store, but if I wanted a frozen pizza on short notice I’d drive to Trader Joe’s instead.
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I can’t find what I’m sure is here about TJs flatbread ‘pizza.’
I let it thaw. Used the pizza steel, 500 for 40 minutes, 2 minutes under broil and we threw the prosciotto (can’t spell this for the life of me!). Once again that steel is the be all and end all.
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500° F for 40 minutes? How does a pizza withstand that kind of heat for that long?
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Oops. Sorry. Preheated the stone at 500 for 40 minutes (usually it 550 for 45 minutes). Then put the pizza in, checked at 6 minutes and then at 8 minutes switched to broil for 2 minutes.
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Something to try: Gino’s East 38-oz. deep-dish, currently on sale at Safeway (so likely Vons as well) for $8.
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I’ve had the frozen Gino’s a number of times. There’s one in the chest freezer in the garage as I speak.
It’s perfectly good. The ingredients are devoid of super-industrial-type stuff. Flour, oil, salt, tomatoes, spices, cheese. Gino’s itself is a slightly smaller player in the classic deep dish pizza scene, but this frozen iteration is quite nice. The crust is crisp on the outside, tender within.
I’m getting pretty good at homemade deep dish. But if I don’t want to go through all the trouble of making the dough, letting it rise, prove overnight, mixing up a batch of sauce, slicing my own mozz (because I can’t find presliced full fat mozz here at a reasonable price) etc, throwing one of these in the oven will def. scratch the itch.
Verdict: 
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