Frozen Pizza It's Getting Fresher

Frozen pizza is one of those quick meal or snack bites.It's great if you don;t want the bother of going out or calling up for a hot pie. Yet it's not as tasty as fresh , hot pies. That's changing. You can have  good quality and flavor right from the freezer.

Regular contributor JUlia Moskin wrote abut this in today's New York Times Food section. She even enlisted her feloow TImes workers to jou=in her in a taste test of some of the more "boutique" brands. The new generation of frozen pies are nto like the ones everyone grew up on. The bigger companies like DiGiorno and Red Baron make their pies with dough conditioners, additives and processed cheeses. all engineered for freezing. The crusts are infused with sugar and oil, the dough is parbaked and the cheese and sauce are applied raw to be cooked in your oven.However this infuriates pizzaiolo like Manhattan's Anthony Mangieri, founder of Pizza Napoletana has created a frozen pizza that meet his standards.It would have to be wood fired, slow rising and fashioned from all natural and all Italian ingredients, He founda plant in Northern Italy that could give him the perfect pie.The first tries didn;t exactly work out, The dough was extreemly gummy and the managers were vexed by his high demands. It wass only when he compared his pies to Ferraris made nearby that they listened. More mom and pop pizzerias are following his lead, relying on a delivery company like Goldbelly to deliver the goods.

How did these new breeds of frozen pizza measure up? Ms. Moskin, along with Erik Kim who also writes for the Times Food section and VaughVreeland,  a supervising producer for the paper  judged them. She also included editor Cathy Lu.They sampled many , but all were from independent pizza makers dedicated to Neopolitan pizza. They came from all over, from the artesenal pizzerias in Manhattan and the boroughs  to the ones in San Francisco and Phoenix alognw ith ones from Atlanta and San Antonio. They found that some were not as good as some of the superamrket brands. WHich ones did pass muster? There was Robert'a from Bushwick Brooklyn. It did have lovely puddles of cheese which everyone loved however there was a skimpy layer of tomato sauce and a crust that had dried out in the freezing process.There was also another New York pizza  Table 87. Mr Kim  loved the tomato puree yet Mr. Vreeland thought it too sweet and comp[ared it to LUnchables. Talia of Napoli had a great crust. , the perfect char as Mis Lu said. yet the toppings were faint in taste. The best was Mr. Mangieri's Genio pizza which was perfect in all aspects. It was a combination of salty and oily.

These are the Next Gen of frozen pizza. Try them for a more authentic fresh fromthe oven flavor/Its the next best thing to having a homemade pie.