Replies to post #7303 on Got A Great Recipe To Share???? (FOOD)

[Chrisau]

Why don't you go back and become an apprentice for a few months and then open a franchise in Phoenix? Sounds like you'd make a fortune!

[Casprs1]

Kenosha??? I grew up in Racine. Don't remember the name of the place but they've got a great pizza/italian place there as well. I use to work at Johnn's Pizza growning up. Man, that was some good pie.

[greg s]

Rick,

One place you may want to check out (if it isn't too far away) is Sammy B's Pizza at 4825 E. Warner Road in Ahwatukee. Their crust is hand-tossed, "regular" thickness (not deep-dish). It was my pizza joint of choice during my 20 years in the Phoenix area. I still pick up several large cheese pies when I visit to freeze and fix up properly later at home.

greg.

[janice shell]

I agree. What's the point of pizza with kiwi fruit and sun-dried tomatoes? What I wish is that I could find a decent frozen pizza with ONLY tomato and cheese, so I could add whatever other stuff I wanted.

A few weeks ago I got two Freschetta pizze; the Supreme. I only ordered them because they were on sale. They were the kind with the dough that's supposed to rise in the oven. Been there, done that; dough never did a thing. But I must admit, with the Freschetta pizze it works. Puffs up beautifully. Best dough I've ever had in a frozen pizza.

But WHY do ALL their varieties (except for the mushroom and spinach, which didn't appeal to me) have pepperoni? While I don't hate pepperoni, I don't especially like it, and I do get tired of it.

Why not a plain one, with REAL mozzella?