Totinos, the Ramen of frozen pizza. I loved the 10 for 10 dollars sell when I was in college. I doubt there's anything real in those things.

Great crust, imported from Italy

https://images.heb.com/is/image/HEBGrocery/001600639-1?id=QHmRz1&fmt=jpg&fit=constrain,1&wid=296&hei=296

schmellba99 said:

---

SACR said:

---

bam02 said:

---

SACR said:

---

Honestly, why not just make some dough and make your own pizza?

If you have a stand mixer, it takes ten minutes to put the ingredients together and mix them, an hour to let it rise. You can then shape it, add toppings, and toss it in the oven, or put it in fridge and let it cold ferment for a few days.

Either way, better and cheaper than frozen pizza.

---

I believe you answered your own question.

---

When I realized it takes me so little time to make dough, and just as much time to heat up the oven to bake a frozen pizza or a homemade one is when I stopped buying frozen pizzas.

Add in the fact that you can use extra pizza dough to make calzones, stromboli, or pepperoni rolls, and it's no contest.

---

Soo....it takes your oven over an hour to heat up? May want to check your oven, cause that's not normal. I think mine heats to 400 or 450 in about 10 minutes, another 10 or so to bake a frozen pizza.

Plus I don't usually keep pepperoni, marinara sauce, etc. on hand at all times. Maybe I'm an outlier in that respect though.

20 mins and I'm eating - you are still waiting on the dough to rise. Yeah, doesn't seem like you are really comparing apples to apples here.

---

It takes less than 10 minutes to heat an oven to 550, so not sure where you get the hour timeline.

The only waiting you would do when making one from scratch is waiting on the dough to rise, but this isn't an issue if you make dough once a week and let it rest in the fridge for cold fermentation.

It takes less than 2 minutes to open a can of tomatoes and blend them with some garlic, basil, salt and pepper,which yields more than enough sauce to make several pizzas. Do you not keep canned tomatoes in your house?

There is no requirement that every pizza be pepperoni, you can use sausage or peppers or onions or bacon or chicken or any other topping.

Jack's - Can be had at Kroger

SACR said:

---

schmellba99 said:

---

SACR said:

---

bam02 said:

---

SACR said:

---

Honestly, why not just make some dough and make your own pizza?

If you have a stand mixer, it takes ten minutes to put the ingredients together and mix them, an hour to let it rise. You can then shape it, add toppings, and toss it in the oven, or put it in fridge and let it cold ferment for a few days.

Either way, better and cheaper than frozen pizza.

---

I believe you answered your own question.

---

When I realized it takes me so little time to make dough, and just as much time to heat up the oven to bake a frozen pizza or a homemade one is when I stopped buying frozen pizzas.

Add in the fact that you can use extra pizza dough to make calzones, stromboli, or pepperoni rolls, and it's no contest.

---

Soo....it takes your oven over an hour to heat up? May want to check your oven, cause that's not normal. I think mine heats to 400 or 450 in about 10 minutes, another 10 or so to bake a frozen pizza.

Plus I don't usually keep pepperoni, marinara sauce, etc. on hand at all times. Maybe I'm an outlier in that respect though.

20 mins and I'm eating - you are still waiting on the dough to rise. Yeah, doesn't seem like you are really comparing apples to apples here.

---

It takes less than 10 minutes to heat an oven to 550, so not sure where you get the hour timeline.

The only waiting you would do when making one from scratch is waiting on the dough to rise, but this isn't an issue if you make dough once a week and let it rest in the fridge for cold fermentation.

It takes less than 2 minutes to open a can of tomatoes and blend them with some garlic, basil, salt and pepper,which yields more than enough sauce to make several pizzas. Do you not keep canned tomatoes in your house?

There is no requirement that every pizza be pepperoni, you can use sausage or peppers or onions or bacon or chicken or any other topping.

---

/facepalm

You are arguing quasars on a frozen pizza thread.

By your own words, it takes at least 1 hour and 10 minutes to make dough and let it rise. Juat fine on a "making your own pizza thread", but not exactly applicable,to a "frozen pizza" thread.

Frozen pizza = 10-20 mins from start to finish.

And i am hit and miss on canned tomatoes, and anybody that puts fuggin chicken or other crap that doesnt belong on a pizza on a pizza is a twinkle toed communist.

many of you may not be aware of this, but SACR is never incorrect on anything.

RK said:

---

many of you may not be aware of this, but SACR is never incorrect on anything.

---

He's one of those posters.

This thread is starting to boarder on politics board stupid. Next we will have a thread about why liberals are trying to silence the use of potted meat in American cuisine

I thought there was no way in hell Childress would get us to Omaha this year, so I was wrong on that one.

Homemade is better but frozen has its place.

schmellba99 said:

---

And i am hit and miss on canned tomatoes, and anybody that puts fuggin chicken or other crap that doesnt belong on a pizza on a pizza is a twinkle toed communist.

---

I wouldn't put anchovies or capers or escarole on a pizza, but there are several people who love that. Escarole pizza with anchovies, capers, olives, and garlic is a traditional dish in Campania.

The idea that choosing to put one topping over another on a pizza makes someone a communist is laughable.

Pesto, eyetalian sausage, feta, olives, and sun-dried tomatos

SACR said:

---

schmellba99 said:

---

And i am hit and miss on canned tomatoes, and anybody that puts fuggin chicken or other crap that doesnt belong on a pizza on a pizza is a twinkle toed communist.

---

I wouldn't put anchovies or capers or escarole on a pizza, but there are several people who love that. Escarole pizza with anchovies, capers, olives, and garlic is a traditional dish in Campania.

The idea that choosing to put one topping over another on a pizza makes someone a communist is laughable.

---

Judging someone else on the internet for their pizza toppings takes about as much time as it does to make my own pizza dough, sauce, preheat my oven, and cook a homemade pizza.

So while my pizza cooks, I make fun of those people.

Ha. Ditto.

SACR said:

---

It takes less than 10 minutes to heat an oven to 550, so not sure where you get the hour timeline.

The only waiting you would do when making one from scratch is waiting on the dough to rise, but this isn't an issue if you make dough once a week and let it rest in the fridge for cold fermentation.

It takes less than 2 minutes to open a can of tomatoes and blend them with some garlic, basil, salt and pepper,which yields more than enough sauce to make several pizzas. Do you not keep canned tomatoes in your house?

There is no requirement that every pizza be pepperoni, you can use sausage or peppers or onions or bacon or chicken or any other topping.

---

How long does it take to clean your kitchen after you use the stand mixer, measuring cups, blender or food processor? Answer: longer than it takes to throw out some foil.

On a more serious note, how often do you slaughter your hogs for making sausage and bacon? And how many chickens do you have to behead and pluck each week? Also, how often do you harvest your wheat for making your flour?

Totinoes is the sheet the product per $ blows away anything else

Oh sheet they has pizza rolls too?

Best frozen pizza product per $ and it ain't close

The HEB Italian ones
Screamin Sicilian
Bolo from Austin
Austin Pizza

Fact: 99% of people's homemade pizza sucks and everyone knows it so quit conceding that homemade is better than frozen cause that's a lie almost always.

My favorite frozen pizza is when I make the dough (00 flour of course) and let it cold-ferment for 3 days, then go to the garden and mill the tomatoes hand picked at the end of Summer, then take the handmade cheese (milk from the Buffalo that I keep next to the pool), some fresh clipped Basil and start my wood fired imported, outdoor Italian brick oven. Should only take a few hours to get to 900F. These Neapolitan pizzas only take 90 seconds, which is much faster than a Totinos.

So you buy flour. Slacker.

Anybody else a fan of the chef boyardee pizza in a box?? That sauce is amazing.

Frozen though, the kirklands pizza from Costco is hard to beat.

jeffdjohnson said:

---

My favorite frozen pizza is when I make the dough (00 flour of course) and let it cold-ferment for 3 days, then go to the garden and mill the tomatoes hand picked at the end of Summer, then take the handmade cheese (milk from the Buffalo that I keep next to the pool), some fresh clipped Basil and start my wood fired imported, outdoor Italian brick oven. Should only take a few hours to get to 900F. These Neapolitan pizzas only take 90 seconds, which is much faster than a Totinos.

---

SACR said:

---

schmellba99 said:

---

And i am hit and miss on canned tomatoes, and anybody that puts fuggin chicken or other crap that doesnt belong on a pizza on a pizza is a twinkle toed communist.

---

I wouldn't put anchovies or capers or escarole on a pizza, but there are several people who love that. Escarole pizza with anchovies, capers, olives, and garlic is a traditional dish in Campania.

The idea that choosing to put one topping over another on a pizza makes someone a communist is laughable.

---

Exactly what a commie would say.

investorAg83 said:

---

Anybody else a fan of the chef boyardee pizza in a box?? That sauce is amazing.

Frozen though, the kirklands pizza from Costco is hard to beat.

---

Love the pizza on a box. When I was young and full of energy I would shred a mix of pepper jack and Colby, now I just buy a bag of Mexican mix.

Makes claim that making a pizza from scratch (including making the dough) doesn't take that much longer than tossing a frozen pizza in the oven. Then doubles down.

This thread delivers!

Lucky Jack Aubrey said:

---

---

yup

bam02 said:

---

jeffdjohnson said:

---

My favorite frozen pizza is when I make the dough (00 flour of course) and let it cold-ferment for 3 days, then go to the garden and mill the tomatoes hand picked at the end of Summer, then take the handmade cheese (milk from the Buffalo that I keep next to the pool), some fresh clipped Basil and start my wood fired imported, outdoor Italian brick oven. Should only take a few hours to get to 900F. These Neapolitan pizzas only take 90 seconds, which is much faster than a Totinos.

---

---

You don't mill your own flour??

Make a pie or buy one from a good pizzaria, take the leftovers and freeze it.

Best frozen pizza ever!

https://www.amys.com/

They're on the healthier side (ingredient wise) and all vegetarian. Could easily add meat or additional toppings. They are VERY good and I always have some in my freezer.

Still going with totinos

Best frozen pizza ever

SACR = HSFootball24's dad

I like Costco's frozen pizza.