I've found that a lot of frozen pizza can be made palatable by adding mozzarella cheese, maybe some onions or jalapenos or green chilis or whatever veggies/meat you prefer before you cook it. After trying several frozen pizza brands I found that Red Baron regular crust seemed to be the best with a few added ingredients.

As far as take out, the cheapest but still tasty (to me) is Little Caesers, then Dominos and last Pizza Hut. We have a local pizza shop that has a midday buffet where you get all the pizza and salad you can eat for $3.00 and dessert is also thrown in and a drink.

My doctor advised me to not buy ready-to-eat selections as in breakfasts or pizzas from the frozen food aisles.

I call in pizzas at a few stores that make them from scratch and have great reviews.One of them is a 30 mile round trip and worth the time and distance and pleases my doctor.

There are NO bad pizzas………….just some are better than others!!! Sunday night is our regular pizza night and we like to switch it up every week. We have out favorite carry out chain pizza, mom & pop shop pizza (the best) , our homemade , and even throw in a frozen or take and bake once in a while!!! Love all styles too…….thick, thin, stuffed, New York, Detroit, Chicago. ITS ALL GOOD !!! I do draw the line at certain toppings.
NO taco pizza, NO BLT pizza, No chicken on a pizza. I am pretty much a traditionalist when it comes to toppings!!! We don’t fold our pizza as we’re not eating tacos or burritos!!! .Bigger is Better!!! Have to have the right crust to toppings ratio. No small pizzas in this house!!! And MOST IMPORTANT………NO GREEN PEPPER !!! EVER !!!
Let’s face it …….Pizza is one of the most eaten foods right behind hamburgers in the U.S. . I believe it’s number 1 world wide. No other food has grown in popularity in such a short time!!!
One thing is for sure……….there is a style and configuration of toppings for everyone and not too many people I know that don’t eat it. I personally know of only 2 and one of them is a friend of mine and he can’t even watch other people eat it as he is disgusted by it .
There are a few pizza joints that are not around anymore, and I wish they were as they had some of the best growing up as a kid.
If I had to do it all over again knowing what I know now, I would probably be in the pizza business with my son !!! It wouldn’t be a job to either one of us!!!
I have a feeling this is gonna be a multi page topic !!!
Slammer!!!

With all these different pizzas n toppings..
It's obviously A ..conspiracy.. theory...

Obvious...to the most casual of observers.......

Concerned minds ..want to know... ;0)

Thick small sheet peperoni locally w/ ice cold root beer

I'm the pizza maker in our house. It's all about the crust. Some olive oil on top (and in the dough when making the crust), a bit of sauce, a lot of real cheese, 500 degree oven, pizza stone. Toppings as desired, a favorite in our house in the winter.

Can't say I've met a frozen pizza I really liked. Our local BP gas station makes Godfather's pizzas. 5 minute drive. Their mushroom pizza is awesome. Because of the crust.

A bit of sauce is an important key....

Smeard around just nicely..

May buy a frozen pizza a couple of times a year, rarely satisfying. We have a local mom&pop that we really like, both carryout and dine in.
My preferred pizza is: thin crust (nearly crackery) minimal sauce, sweet Italian sausage with Lots of (good) mozzarella cheese.
Usually when we make our own, its a German/Alsace pizza (Flammekuchen/Tarte Flambee):
I rectangle shaped pizza dough spread thin, good schmear of creme fraiche on the dough, a loose layer of fine sliced onion, a scatter of bacon or prsciutto bits, S&P, light dusting of nutmeg. 500*F on a stone-preferably outside on slightly smoky covered grill.
Brad

i like to make my own,,,BUT ,,there is one place here close to me (12 miles) that has a sicilian pizza that is just unreal... of all my weaknesses his is it for me... a large probably weighs in at 5 lbs.... its just amazing !

From a chain I like Sir Pizza with their square pies, no edge crust, and cubed pepperoni. That is a unique offering with a signature taste. I am not a fan of the new trendy quick-cooking wood fired pizzas, as I almost always get a crust with burnt edges and a soggy center. In Nashville the best local place is Manny's in the Arcade. He moved from Brooklyn and brought NY-style thin crust to town, and does it right.

What ever pizza my wife picks up and pays for on her way home from work. Something about biting the hand.... no complaints from me.

I can confidently say that I make a better pizza than anyone from here to Lou Malnati's in Chicagoland. If you come to St. Louis, don't eat the pizza, they made up their own cheese and call it "provel", I guess to fool you into thinking it is provolone, but don't be fooled, it's a horrible mix of just about everything but mozzarella. The best take out is, sadly, Little Caesars'. Frozen pizza is nothing I would ever crave, buy or bake, but would eat, if it was there.
I make my dough over 2 days and 2 nights (oil inside and on top), I make the sauce, and by mid July, all the herbs and veggies are from the garden. I make sure to buy whole milk mozzarella (kraft is good enough) and throw in some fresh parmesan, with one or more of: asiago, gruyere and/or swiss.

Never had provel cheese but have heard of it before and know it is popular in St. Louis area. If I ever get there, I would have to try it just to say I did!!!

I get my pizza cheese from a small dairy in Wisconsin. Whole milk mozzarella that is very creamy and quite sharp for mozzarella. They also have the best fresh cheese curds that are still warm and better than any I’ve ever had. They are not to be refrigerated for three days and best if eaten before they go in the fridge!!!
Nasonville Dairy!!!
Slammer!!!

How does it smell? the provel cheese. And does it hit the fan when thing go chaotic? Sorry couldn’t help but correlate the two

Restaurant if I want to spend a lot. Papa Murphy’s take ‘n’ bake most of the time. Frozen rarely.

There are two good pizza parlors where I live, and if the coupon is right, I'll buy, but otherwise Tortilla Pizza is not just good, it's fun. I used to make my own dough and all that, but put a pizza stone in the oven, check the fridge for whatever looks good for toppings, use tomato paste for sauce and season right on the tortilla. 4-5 minutes on the stone at 450 and you'll have a nice, crisp, personal pizza, or two, which means you can change it up on your toppings. Kids really enjoy making their own pizza.

Upside down Naan bread is slightly concave. Holds loads of pizza sauce and toppings without dripping over the edge.

One winter, I tried most store pizza. Left one slice area factory stock. The rest of it got tuned up with more toppings = excellent. I might just as well have started from scratch.

I have really good scratch sauce and crust recipes. Only problem was that I got tired of the tastes.
I'd rather use my spice mix and make tacos.

No, no, no, that's not Pizza! The crust is the thing, not the toppings. Any kind of toppings can go on a proper pizza crust and it's still a pizza. But putting the sauce and cheese and all those toppings on tortillas or naan or bagel or burger or French bread or whatever-----that ain't a pizza! It's a pizza-flavored something but it's not a pizza. And I'm pretty sure that is in the Bible, or at least the Constitution.

I call in the "Keag Combo" at the Keag Store.They say "That'll be 20 minutes" and I get there 20 minutes later if I push it a bit.It's about 12 milles on a lusciously curved secondary 2 lane,paved just a couple of years ago.
Keag combo is onion,mushroom,gr. pepper,gr. olive,bl. olive,ham,pepperoni & sausage.
Small is $12 and I get 3 sittings out of one.

OK, let's talk toppings. I'm very picky. If it's pepperoni, then it's nothing but pepperoni. Otherwise, every pizza starts with onion, and then maybe sausage or mushroom or olives of every type and all of the above in any combination. I don't want any bell peppers or fresh tomatoes or any other veggies. If someone throws in anchovies or pineapple or ham I won't complain but I never order such things.

I never met a pizza I didn't like. I had to cut down on carbs and must eat the cauliflower crust frozen pizzas now. My old go to is a square pie with provolone on the bottom and the sauce on top. My friend makes and sells them from his restaurant, he is the third generation and we have been buying his pizzas for over 60 years.

We mostly order in pizza when the power goes out. We're disappointed every time. Terry bakes every week. I get a taste & she takes it all to work. She makes killer pizza dough, regular or sourdough & every so often we'll have a wheel.

We like classic thin crust with tomato sauce, good mozzarella & torn up basil leaves. Sometimes I'll put some pepperoni or crumbled sausage on my side. 

This is the sauce we make. Super simple but you will be amazed. 

https://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/  

You have to use San Marzano tomatoes though. 

Whole belly clam pizza...

I like clams..n..I like pizza..

So...what the heck I ordered one...

Never AGAIN...WILL I DO THAT....

YUCK..!

quote:

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Originally posted by steve davis

I call in the "Keag Combo" at the Keag Store.They say "That'll be 20 minutes" and I get there 20 minutes later if I push it a bit.It's about 12 milles on a lusciously curved secondary 2 lane,paved just a couple of years ago.
Keag combo is onion,mushroom,gr. pepper,gr. olive,bl. olive,ham,pepperoni & sausage.
Small is $12 and I get 3 sittings out of one.

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That sounds great! A pizza you like from what sounds like an, out of the way, non-chain kinda place with a pleasant, 12 mile ride on a curvy two lane! The "Keag Combo" sounds like an all around treat.

quote:

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Originally posted by banjo bill-e

OK, let's talk toppings. I'm very picky. If it's pepperoni, then it's nothing but pepperoni. Otherwise, every pizza starts with onion, and then maybe sausage or mushroom or olives of every type and all of the above in any combination. I don't want any bell peppers or fresh tomatoes or any other veggies. If someone throws in anchovies or pineapple or ham I won't complain but I never order such things.

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My go to toppings, on take-out pies, are sausage & banana peppers. If I'm feeling a little more extravagant, I go with "The Eugene Supreme" from a local parlor. Sausage, onion, green peppers, banana peppers and bacon. Created by the founder.