LOCAL FRO-ZA (fer 'dem kidz over by 'dere)

I hit the polarizing topic of 'sliders' a while back. Frozen pizza is another one of those issues that hit close to the nerve.

I also think that frozen pizza (along with mac 'n' cheese and ramen) are another one of those "college experiences" that have a lifelong impact. When I was in school, most appliances were illegal in the Madison dorms. Friends with apartments had freezers and ovens, and those folks seemed to be the keepers of frozen pizza.

In Milwaukee, a few dorm rats had the small, boxy, portable pizza ovens that were easily hidden under loft beds or in closets (which made their rooms magnets among the "2 am" crowd).

I recall buying a brand from the local supermarket near campus that was 1.29 apiece (it was economy over taste in those days, and often filling a craving with junky stuff was enough to  satisfy the palette).

Flash forward 30 or more years, and I am STILL a fan of the frozen-za…just a bit more discriminating with which I buy.

Here's my current hit list:

Jimm's frozen pizza*
Jimm's is actually one of the more expensive brands out there, primarily because they do not get the leverage of big vendors (like Kraft or GFI). But it is a Racine-made pizza that has really pretty good flavor when prepared correctly. It is a thin crust offering, in a variety of toppings (I prefer plain freshmade sausage or sausage and mushroom). It is a thin crust variety (which I like in frozen) *And it is LOCAL! I'll concede that boosts it up in ranking in my opinion.

Dino's Classic Frozen*
Another relatively pricey pizza because they are the little guys (like Jimm's) and produce a limited amount of units, with limited shelf space and no umbrella brand leverage over retailers. A slotted or screened pan following the directions, and it is a tasty treat. It is a very thin, crackery crust (similar to other thin frozens) that doesn't hurt the pizza quality too much. Their handmade sausage is a fave. (and yes *LOCAL!)

Home Run Inn
A Chicago taverna brand that is really good. I'd advise baking it on a pan, or a slotted pan. I LOVE the brands that use the UNCURED pepperoni-- the flavor is so hard to get with the cured varieties, and their sausage is flavorful too. The crust has almost buttery texture, and when you prepare it right tastes decent for fro-za. They have national distribution, so it should be fairly easy to get.

Connie's Frozen
The cornmeal bottomed crust (with chemical leavening to give it a nicer texture). Its a bit more substantial than a thin crust, but not one of the self-risers… and the toppings on Connie's are wonderful. I know they changed the formulation slightly since I first started eating 'em, but Connie's still makes my list of frozens on its overall quality and flavor. Like the others, slotted or pan recommended for at least part of the cooking time.

World Table Sicilian
This last one is for those who like a thin crust with a bit of spiciness to it. I am not the biggest fan of Walmart as a business, but on occasion I will invade their frozen pizza aisle for this one alone. It is the perfect summer compliment to a good cold brew (or root beer), and has toppings like: pepperoncini, capocollo,  sliced sausage, hard salami, and a five cheese blend.






HONORABLE MENTIONS:

• EMIL's PIZZA (somewhat similar in crust style to Jimm's and Dino's). It probably is my #2 or 3, but wanted to list a variety of crust types Annie's Natural (really close to my top 5)
• Amy's Organic
• Gino's East frozen pie (cook carefully or break teeth)

ADDENDUM:

 Thanks to Laron Taylor-Lai Lida for reminding me to add EMIL's (Watertown) to the list. A really good sausage and mushroom frozen if you haven't had the pleasure yet.