Freezable, take-to-New-Hampshireable Brooklyn pizza?
My in-laws have been asking us for years to bring along some real, honest-to-goodness Brooklyn pizza when we visit them up north, but I've never known a Brooklyn pizza that travels well: the thin crust gets soggy, the delicate cheese coating congeals, etc., etc.
I know from my travels that a couple of places in Chicago will half-cook a deep-dish pizza for you, freeze it, and either let you take it with you on the plane or send it to you mail order. Does anyone know of anywhere in Brooklyn that might do the same? I assume, in advance, that the answer is no: it's one thing to freeze (or freeze-dry) a giant quiche filled with cheese and sauce, but much of what makes New York pizza great is the lightness, freshness, etc., which really needs to be fresh from a ridiculously hot oven. But I thought I'd post the question anyway, just in case.
Any thoughts? Thanks!
"it's one thing to freeze (or freeze-dry) a giant quiche filled with cheese and sauce, but much of what makes New York pizza great is the lightness, freshness, etc., which really needs to be fresh from a ridiculously hot oven."
That sounds spot-on to me, in which case your in-laws are out of luck.
Talk to the owner when it is not busy. Before you flew you could as for them to assemble a pizza but not cook it. If you pull it off post about it.
Try doing some detective work and see if any local Pizzarias are owned/run by transplanted NYC'ers.. It has always worked for us
"New Hampshireable" is my favorite new word. Love it!!!!!!
Glendale is hungry...
I may be way off-base, but I've often thought that a square pie from Difara would freeze decently -- have considered trying it to send to a pizza-deprived Brookyln transplant friend in LA but never pulled the trigger. Wouldn't be the same as fresh, but if you reheated it in a cookie sheet with oil the way he cooks them, on highest heat, might be ok... it's certainly not too delicate like a pie from Tottono's or Lucali would be, and anyway it's so delicious that would be good no matter what. Would love to hear the results if you try this -- or at least other hounds' thoughts on whether it's a stupid idea.
You all are being way too finicky--or you just have no idea how bad pizza is in most of the country.
I say get a pizza from your favorite neighborhood joint. (As always, I recommend Roma on 7th Ave in Park Slope.) Ask them to undercook a little. Then freeze it. Then bring it to your in-laws. Then they can heat it in their oven, ideally on a preheated baking sheet or stone if they have one. They will be happy.
We buy and freeze focaccie of various sorts from Brooklyn italian Markets. Coluccio sells some very good ones, a big round with cherry tomatoes and herbs and smaller ones with tomato. Sal and Jerry, Lioni , Napoli and Royal Crown also sell these. Personally I think these items freeze better than pizza with all its other toppings.
They freeze and reheat very well, and, with some mozzarella, if you have it and maybe a little oil and basil are a great taste of italy that you could bring home from Brooklyn. The prepackaged mozzarella made by Lioni and even sold at Costco will keep for a while in the frig tho admittedly not the equal of freshly made.
Lioni Fresh Mozzarella
7803 15th Ave, Brooklyn, NY 11228
OK, here is a heretic reply: actually, the pizza in the New Haven area is even better than Brooklyn's, and many of the great places there are aware of the fact that people travel to eat their pizza and then want to bring it to friends elsewhere in New England,..... so they do their own frozen pizzas and breads, which, since they have better freezers, are better than what you can do. My personal preferenece: Zuppardi's in West Haven. There's a whole freezeer of yummy stuff just as you walk in. An easy on and off of I-95.
Thanks to everyone for their suggestions. I ended up not being able to try any of these, even though a number sound promising, as scheduling got crazy immediately before driving up. I think the next step will be trying a what Geo8rge suggested, but just taking it home to my apartment and then trying it in the oven to see if it works at all, before worrying about refrigeration on a six-hour drive. I'll let you all know what I find, but at the very least I've confirmed (sorta) that nobody in Brooklyn does the Chicago (and apparently New Haven) thing of selling half-cooked pizzas specifically for trips out of town.