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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!

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  1. "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.

    1. 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.

      1. Try doing some detective work and see if any local Pizzarias are owned/run by transplanted NYC'ers.. It has always worked for us

        1. Hi cjd260,

          "New Hampshireable" is my favorite new word. Love it!!!!!!

          Ciao,

          Glendale is hungry...

          1. 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.

            1 Reply
            1. re: noob

              noob...
              It's not a 'stupid idea' but for what it would cost it's just not worth the price..