On 26 Jun 2011 15:15:35 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>> eat it piping hot. I think Di Giorno and Freschetta are the best.
>
>When it first came out, many yrs ago, Di Giorno was a revelation.
>Tasted great, better than most pizza chains, and at half the price.
>Since then, they've done like most other products and reduced the
>quality to no better than eating the box. Freschetta has taken a
>different reduction tack. They make each pizza with a dry, no
>content edge, the size of a 4WD tire! Any Freshy pizza still tastes
>great, but you only get 55-60% of the actual pie with anything but
>bare bread crust.

Not my experience, I find the toppings go right to the edge and
there's a generous amount for a $5 pie. Actually I find the toppings
are falling off the edge so before baking I move them in from the edge
to save having to clean my oven unnecessarily.

My last Freschetta... just added about an ounce of grated smoked
provolone to try, it's great. As you can see there's not much exposed
crust... I don't want to hear about how it's burned, that's how I like
pizza, high brown... I don't like any under baked breads/cakes... I
bake it at a little higher temp than they indicate (415ºF) and for
about five minutes longer (28 minutes). A perforated pan is the ONLY
way to bake pizza... even the pizzarias use pizza screens, but the
perforated pan holds up better, cleans easier, and gives more support
for grilling pizza. I open the box so it sits flat and use it as a
trivet. So far only once I didn't remove the corrogated disk fom
under the pie, it was too small a diameter to see it, pizza was edible
but barely... you'll only do that once.
http://i55.tinypic.com/2mfhngy.jpg

>The best pizza I ever tasted was from a couple of Iranian brothers.
>Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
>long to duplicate it.

Greek style... a pizza behind! I detest fehta cheese, it reminds me
of spackle. I recently discoverd that the best pizza cheese is half
mozz and half smoked provolone.