I grew up in a frozen tundra bereft of good pizzerias but awash in local and national frozen pizza distributers. My favorite frozen pizza of all is good old Tombstone, which is today owned by a mega-corporation but was born in the 1970s in northern Wisconsin. Hmmm.... who else could that describe? Oh yeah, ME!
Despite its ubiquity, frozen pizza was something we only ate on "special occasions" in my family. It meant it was somebody's birthday, or we had a babysitter, or my mom had made the error of taking us with her to the grocery store and they were giving out samples and then we begged and pleaded and somehow a pizza or two ended up in our cart! All the more reason that the perfect combination of cardboard thin and crispy crust, non-descript mellow sauce, and stringy greasy cheese is something I crave today.
I've been wanting to figure out how to recreate the crisp crust of a good frozen pizza (without the additives and preservatives of a real one) and thought maybe this recipe from Cook's Country for St. Louis style pizza would do the trick. Alas, it was a disappointment. The crust was not "cracker crisp" - perhaps because I couldn't use corn starch and instead substituted arrow root starch. I rather liked the sauce though and appreciated its simplicity, so I may hold onto that. I also just used regular mozzarella since that was what I had on hand.
The quest continues!
2 comments:
Jaime - I love that you've laid out the similarities between yourself and a frozen Tombstone pizza! I'm sorry this didn't live up to your childhood memories, but I'm sure it will be fun to keep experimenting until you hit just the right recipe.
Sadly, it is also true that I am now owned by a major multi-national corporation... Off to Syracuse tomorrow to do its bidding!
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