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Do you buy Frozen Pizza? Do you Buy Pre-made Crusts? Why the Reluctance to Go the Next Step?

I'd always avoided dealing with yeast, though I'm not quite sure why. I think I was intimidated. My husband was out of town, my car died, and I got hungry and curious and started making pizza dough (and sauce, though that's another issue). I've no real fancy tools (found a cheap pizza stone, still working on a peel while my eyebrows grow back), use only all-purpouse flour and all the tricks in the book that the purists and obsessivea scoff at (parchment, rolling pin, Saran Wrap), but the pizzas I've made in the past few weeks have SO far surpassed frozen and outpassed the chains.

I guess I'm wondering: If you still buy frozen, why? If you still buy Boboli or the generic equivalent, why?

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  1. Time. That's really it. If I have the time, I'll make my own. But I don't mind a shortcut if needed.

    1. i agree...time..and the water here doesnt taste good either...

      and some of the frozens arent horrible..
      totinos party pizza is a nice snack...
      tonys pepperoni used to better..the pepperoni used to be thick and u would get a lot of them on a pizza ..
      digiornos are ok...
      u can even get CPK frozen ....

      and i still do the pizza in box once in a while..just cuz i remember how much fun it was as a kid..
      and now i have kids of my own...

      3 Replies
      1. re: srsone

        Okay, fair, both fair. I guess the other thing I forgot to mention was that we try to watch our sodium, and frozen pizza is like a salt lick.

        1. re: Mestralle

          true...but we also dont eat one every day....
          maybe once a week or two...

        2. re: srsone

          I've always had a soft spot in my heart for Tombstone pepperoni.

          Plus, I went to Mizzou and these days you can find Shakepeare's Pizza frozen. The fresh stuff is the best ever. The frozen is a passable substitute.

        3. Because maybe I don't want to make my own every single time? I fail to see why this is an insufficient answer.

          1. in addition to the time issue, there's also the fact that many people are intimidated by dough-making, or simply have no desire to do it. different strokes....

            1 Reply
            1. re: goodhealthgourmet

              this is me. I have made dough in my bread maker, which was great but, I've found some premade naan at the supermarket. And my gawd, have we made some quick and tastee pizzas with that. Even when I tried a couple of weeks of veganism. Yummy, cheeseless pizzas with humus, olives, tomatoes and fresh avocado...all on a little naan :)

              Maybe I'd make the dough by hand someday but, it's not really a need for me.

            2. 1) Time. Homemade crust doesn't take that long but it's not exactly a 15-minute dinner you can just throw together with no planning at all.
              2) Being intimidated by yeast. Plus I guess a lot of people just don't like baking, working with flour, cleaning it all up, whatever. It can be a hassle if you have very little free time.
              3) This is probably just because I'm a student, but I've talked to people my age who don't realise that making your own bread, pizza dough, etc is even an option. To them these foods just magically grow from the grocery store shelves or something. They can't fathom making dough at home.
              That said when I was growing up my mom always made a bunch of homemade crusts maybe once every three months and froze them for quick use later. I've never made pizza or had it at home with store bought crusts or dough.

              1 Reply
              1. re: Slowdive

                '3) This is probably just because I'm a student, but I've talked to people my age who don't realise that making your own bread, pizza dough, etc is even an option. To them these foods just magically grow from the grocery store shelves or something. They can't fathom making dough at home.'

                It's like those people who have fruit trees in their gardens that are LOADED with delicious fruit every year, but leave it to rot, because edible fruit only comes from the market ;-)

              2. I don't like working with flour. I hate how it gets everywhere and if it gets wet it turns into paste. I keep some flour in the freezer for roux, etc. but prefer to avoid it. We've actually found that the giant pitas we can get at one store make the best thin crust pizzas. Most store bought crusts are lame.

                1. I buy frozen dough balls made locally at a gourmet market. I thaw and rise them and make pizza with those. It's delicious. I am not a baker. I can cook like nobodies business, but baking isn't my thing.

                  1. Laziness.

                    I get a great local dough for 99 cents.

                    1. We use the white pizza dough from Trader Joe's and can't tell it from homemade.

                      1. Some people like the frozen pizza, and like it better than the homemade kind.

                        A friend of mine's child will not eat any kind pizza other than Totino's. You could probably take that little tike to DiFara's, Una, or Pizzaiolo and he'd come away hankering for Totino's frozen pies.

                        3 Replies
                        1. re: ipsedixit

                          I didn't have kids so your comment makes me wonder. If they didn't give him Totino's what would he do. I've never had the chance to ask that question on a board, when i asked my sister that question in real life she gave me an evil look and walked away.

                          1. re: escondido123

                            My older boy (8) is very loyal to a particular pizza shop, and can be convinced to eat other pizza, but does so begrudgingly.

                            I never thought, as a parent, I would have to say things like "if you don't eat your pizza, you can't have dessert." Broccoli yes, but pizza?

                            1. re: Pylon

                              I thought when I read the OP's post that s/he for sure didn't have kids! Time is the constraint with me too - every now and then we'll make an afternoon of making dough because we want the kids to experience it plus it's so yummy. But when you get home at 5, need dinner on the table by 6 so everybody can have their bath and be sound asleep by 7:30, there's no time for dough to rise.
                              My 6-yo is partial to Dr. Oetker's that we get here in Canada - though he will eat all kinds of other pizza, if it's frozen that's the only one he'll really go for, and not only that, he likes the mushroom one with the mushrooms taken off...reason he even knows that is that before we had #2, that was the perfect amount for us to share so I'd move the mushrooms from his side to mine. Now that it doesn't feed us all, I've bought for the kids the 4-cheese and the blend of cheese is too sophisticated, and the mozzarella has chunks of tomato he scoffs at. He'll eat them both with only minimal complaining, but a slice or so and he purports to be done. The mushroom-less mushroom one, though, he can put away half a pie, sometimes more. When you have a scrawny one you have to coerce to eat, you do what you have to do. So there's my answer to two questions!

                        2. We have an awesome pizza place just a 2-minute walk down the street. Hard to justify all that futzing around when I can have a hot fresh pie in 15 minutes. I *do* make Chicago deep-dish pie, because there's nowhere else to find that except right here in my kitchen.

                          Time. Or lack thereof.


                          Mom's too sick to cook.

                          I ran out of give-a-damn. No matter how rabid a chowhound you are, sometimes you've had a long/bad day and you just can't be bothered to cook.

                          We buy fresh premade pizzas sometimes for Saturday lunch because they're fast, tasty, and more interesting than a ham sandwich.

                          1. Thanks for the replies. I hadn't considered buying frozen or fresh dough from, say, Trader Joe's or a local bakery/gourmet shop. That's not really a viable option here, but I could see that it would be a good (and from the sound of it rather economical) option.

                            1. I never buy dough. I make it in the KitchenAid. It doesn't take long at all or any effort. I wrap and freeze the dough balls so I have 6 balls ready for a (pizza for two) any day of the week. Just take one out in the morning. It is actually easier than going to the store and buying it for me.

                              1. We like both home-made and doctored-up frozen pizzas. It just depends on how much time we have while the dough rises. We usually keep one frozen pizza on hand.

                                1. If I don't have time I don't eat pizza at home. I really enjoy working the dough. Learning to make a decent dough took me 4 or 5 attempts. I like trying dfferent kinds of pizza, different pizza dough recipes, thin crust, thick, NY style, Chicago. My next pizza adventure will be to try an overnight rise in the fridge.

                                  I am in no way saying that if you don't you're lazy or wrong. Firmly believe in different strokes for different folks, but personally I will never eat a frozen pizza again...unless I made it.

                                  1. I don't know why I buy them. I go way out of my way to make other things from scratch, and I'm clearly not afraid of yeast. I mean... I've yet to have a yeasty rise up and strike me, and they're not very good at blackmail... what's to be afraid of? I guess my answer is: same reason I don't make my own ramen noodles - its a convenience food. I like being able to respond to the craving in 21-23 minutes (slightly longer at higher elevations.)

                                    1 Reply
                                    1. re: Brock Lee Robb

                                      Thanks, Brock. You're exactly the kind of person I had in mind when I posted that. I have a ton of friends who make tons of food from scratch, love pizza and yet still have never tried their own dough. Your answer makes complete sense to me.

                                    2. I'm not sure if I have ever bought a frozen pizza, I can't remember it. The closest we come is buying a ball of prepared real dough from a local pizza shop and rolling it out and preparing it ourselves.
                                      Carpe chow.

                                      1. We love the Boboli thin crusts with a thin layer of good sauce, a sprinkling of shredded mozz and then proscuittio on top so it gets kind of crispy when it bakes. It absolutely has to go directly on the rack to get nice and crispy rather than on a cookie sheet. A pre-heated pizza stone would work too.

                                        1. I make my own if I'm cooking pizza outside on the grill. Otherwise I go to one of my favorite mom and pop places. Even tho I'm in Oklahoma we have 3-4 really good local places that can lick my efforts. I make my own for the grill mostly because it is fun.

                                          1. Well, I don't usually buy frozen pizza but occasionally buy premade frozen or storemade fresh crust. Boboli doesn't seem like real crust to me (too thick and bready and chewy). When I do go the convenience route, it is a question of time and clean-up.

                                            The time factor: You really have to plan ahead for pizza crust, letting the dough rise, punching it down, refrigerating it again (if you follow Alton Brown's recipe), letting it rise again, yadda, yadda, yadda. Pizza is more of an impulse dish for me. I often don't know ahead of time that I am going to make it. (Yeah, you could make dough balls ahead of time, but then you have to commit to making a pizza in the next few days. You can freeze the dough balls, but then you have to thaw them out before proceeding--again, requiring too much planning ahead.)

                                            Second, is the clean-up factor: I live with a woman who would prefer for her kitchen to remain in its pristine, never sullied, brand-new construction glory, and certainly to never be used for cooking.

                                            Over the years, we've come to an uneasy compromise on the topic of my favorite hobby: cooking. I am allowed to cook, provided that the kitchen is returning to its "Mr. Clean" luminosity, following my messy assault upon it. With pizza dough, the wet dough adheres to the counter top, dries out and becomes difficult to scrape off. The flour floats everywhere. All the other surfaces of the kitchen must be washed, as well as the floor. Sometimes, it just isn't worth it (but, hey, sometimes it is!--My hobby is cooking!).

                                            1. >>>
                                              I guess I'm wondering: If you still buy frozen, why? If you still buy Boboli or the generic equivalent, why?

                                              Simple: I can't do dough.

                                              First of all, like mojoeater, I hate the flour mess. Secondly, no matter what I use for dough, I can't spread it in the pan evenly and/or without holes. Thirdly, Boboli isn't that bad. Finally, there is a fine local pizza joint less than 10 min away and I can go get one hot and fresh in less time than it would take to make it.

                                              If I am too lazy to drive and pick one up and I am out of Boboli, a Digiorno will do in a pinch. ( In addition to dough, I also don't do delivery.)

                                              1. Stouffers french bread pizza is always in our house. Kids love the extra cheese, wife and I love the deluxe. We have a very good pizza shop nearby and I agree with some of the other comments-pizza is an impulsive "im too tired to cook" meal in our house.