Archive for the ‘Pizza’ Category
Lou Malnati, and his father Rudy, managed Pizzeria Uno, one of the first outlets for “Chicago Deep Dish” pizza. Although Uno (now Uno Chicago Grill) claims to have invented the pie, local food historians give the credit to Rudy.
Lou and his wife Jean opened the first Lou Malnati’s in 1971, in the Chicago suburb of Lincolnwood. The rest is history, and the company now boasts 40 shops in the Chicago area and ships frozen pizzas nationwide.
The main difference between “Chicago deep dish” and similar pies in other parts of the country, is that in Chicago, the tomato sauce goes on top; many restaurants that offer a deep dish sausage pack the bottom of the crust with a blanket of cheese, then the sausage (or whatever you choose) and then the sauce.
I reviewed Gino’s frozen a couple years ago, and another Chicago deep dish, Edwardos, so a follow up with Malnati’s seems like a good idea. Baking instructions call for 425 and 35-40 minutes for the sausage pie. There’s a slight variance in the directions than you (we) are probably use to: “remove pizza from pan, wipe off any condensation that has formed, lightly oil pan (I used spray) and return pie to pan prior to placing in oven.”
After 40 minutes, I took this beauty out. In appearance, it closely resembles its restaurant cousin. It’s about 1 1/2″ deep, 9″ across, and weighs 24 ounces. I paid $12.99, ( @ .54 ounce) which is probably more that you will see it most groceries, I was in an “up market” store. At a Malnati’s restaurant, the same pie will set you back about the same amount. A large sausage goes for $20.25 at the time of this posting.
I’m really pleased with the end result; this is one of the more flavorful frozen pizzas I have encountered. Many people don’t understand that a “Chicago deep dish” is a THIN crust pizza, and is deep due to the ingredients. The crust was appropriately crispy, the cheese has really nice “pull,” the pie is wall to wall with the sausage, and the (chunky) tomato ‘sauce’ just pops with flavor.
When you look at the ingredient list, there aren’t any of those words you can’t pronounce or have no idea what they are. Example, the sausage is pork, salt, and spices. I’d do it again.
According to the packaging, these pies are made at USDA factory number 18498, at 3054 S. Kildare Ave., Chicago, which is apparently owned and operated by Home Run Inn pizza for their frozen pie operation. (factory pics below) HRI makes one of my favorite frozen thin crust pizzas.
If you’re rolling into Chicagoland, and want to hit a Malnati’s restaurant, you’ll find them here (note, some locations are carryout/delivery only).
Lou Malnatis Frozen Pizza Review
Yet another Upper Midwest frozen “tavern pizza,” Halftime was launched out of a popular rural bar an hour NW of Chicago. If you’re a regular reader here, you know how much I admire small business owners, and guys like this, trying to enter a very crowded field, with (presumably) a marketing budget that can’t possibly compete in the space, well you have to give them an “E” for effort, and wish them the best of luck.
The package boasts include “made by hand” and “The Official Pizza of Brookfield Zoo.” (If you’ve never been to Brookfield, it’s worth a trip). Ingredients are pretty straightforward, except there’s that dreaded corn syrup derivative, which I hate seeing in any product.
Instructions call for middle shelf, 450, 12-15 minutes. On a cookie sheet if you prefer a softer crust.
I checked at the 12 minute mark, and opted for another minute. On the plus side, I liked the larger chunks of hand-pulled Italian sausage, and the very thin crust is cracker crunchy. The sausage could use more flavor (for my taste, only), and the sauce is very strongly flavored. Cheese is adequate, but more would be nice.
The pies sell for $12 + at the bar, have a suggested retail price of $10 at the grocer, I paid $7.99 on sale. At a $10 price point, these guys are competing in the upper range of frozen pizzas, and they are in for a tough fight. As a smaller manufacturer, lacking the economies of scale, purchasing, and automation, their price probably reflects the minimum number to make a profit.
But for me, the taste, texture and ingredients are more reminiscent of a pie in the ‘value range’ of frozen pizzas, competing with brands like Tony’s, Tombstone and the like, but of course, those brands pricing is considerably less.
The pies are made in McHenry, IL at USDA est 51161, located at 4025 W. Main Street, and pictured below, if Google maps is accurate. Locator.
Halftime Pizza Review
I think I have only been to two “traditional Italian” restaurants in my life, where I either went “wow” or returned multiple times; one was in London, the other Hong Kong. I stopped in an Olive Garden thirty some years ago shortly after they started, haven’t been back. I imagine their food would be a lot like Rigazzi’s.
I shouldn’t have been surprised at my reaction to the restaurant, I lived in St. Louis for a year and have been back several times, and with the exception of one very memorable evening decades ago, I’ve never had a good time in St. Louis, no matter the reason for being there or the person I had in tow. I also can’t think of a time I’ve enjoyed a meal in any city where the locals insisted a joint was a “don’t miss.” A lot of time I believe those endorsements come from a reputation earned years ago, but get passed down due more to tradition, than anything else. Whatever.
Rigazzi’s is the oldest restaurant (60 some years) on “the Hill,” which is the “Italian neighborhood” of St. Louis.
It was a Wednesday night, and we were seated promptly. I had perused the menu online, in advance, so I had an idea of what I wanted. The problem wouldn’t be finding something I would enjoy, but narrowing down my choice, as the menu was long and seemingly held lots of promise.
When you’re seated, you’re presented with a half loaf of bread, a cracker basket, and butter packets. Drink orders are taken and rather promptly filled. Service is friendly.
I started with the antipasto plate, described as “for two,” with a combination of Italian meats, vegetables, olives, some oddly misplaced triangle wedges of American cheese slices, and a dollop of blue cheese. It was a lot of food, and a really great value for the price. I’d go with it again, and be even more enthusiastic if they offered a choice of platters, like all meat, or just meat and cheese, and so on.
I knew I wanted my plate to be loaded with meat for the entree, so I ordered meat filled ravioli, in meat sauce, with a meatball, and with a side of Italian sausage.
There is crumbled, unidentifiable meat in the sauce and the ravioli (pic below); the pasta was cooked far past the point of oblivion (which seems to be a common complaint in many online reviews), meaning attempting to pick it up with a fork made the pasta pillows disintegrate; it’s a dish you end up scooping instead of stabbing.
The sauce was thick with not much unique flavor. The meatball was in the “it’s OK” category, and the sausage was a finely ground, fairly unseasoned Italian – I prefer mine “hot” as they are labeled from manufacturers, which doesn’t usually refer to a ‘heat from seasonings’ designation, but usually from a dose of fennel and Italian herbs. I use a lot of fennel in my Italian dishes at home.
I didn’t get a pizza, which I had fully intended on trying.
Would I go again? Doubtful, but I think the food and service are just right for the palates and temperaments of most American diners. It’d also be a good place for groups, as I imagine one could “under-order” (say, 2 entrees for every three people) and leave happy.
The restaurant’s prices are fairly modest. They have that going for them.
On second thought, I might return for meals of bread, sauce, and sausage/meatballs, skipping the pasta. I’d be OK with that. But it wasn’t an experience like I had in London or Hong Kong!
I first became acquainted with Dominos when I lived in my first apartment in Minneapolis. Near the U of M, “Cedar Square West,” was a HUD experiment of a “city within a city” and the exteriors were represented to be the domicile of Mary Tyler Moore on the television program that bore her name.
Dominos was the only joint that delivered to the complex, where safety could be dicey at times. I can still picture the long-haired, bespectacled delivery kid, who regularly bathed in patchouli.
That was about forty years ago. When they started delivering to me, they were, in fact Dominos, but a lawsuit by the makers of Dominos Sugar forced them to change their name for a few years, and I recall it as “Pizza Park.” Same colors, logo, but packaging and signs changed. Ultimately, the court said the pizza guys could keep their name, and now they are the second largest pizza chain in the US, and the largest in the world, with about 10,000 stores, corporate and franchisee owned. They bring in nearly $2 billion in revenue annually. India is the largest Dominos market outside of the U.S.
They specialize in ‘value priced’ product, and in addition to pizza, have ‘pasta bowls,’ sub sandwiches, chicken thingies, and pizza bread. Taking a cue from the Taco Bell philosophy, Dominos is able to take the same core ingredients, deliver them in different shapes, and with different names.
They frequently run pricing specials, and are generally acknowledged to be the technology leader as far as ordering apps, both online and with mobile. Their “pizza tracker” shows the progress of your order, from received, to prep, baking, and delivery.
One of their long time promotions was the pizza would be delivered in “30 minutes or it is free,” but ultimately, this proved to present some danger to drivers and pedestrians alike, so it was dropped.
At present, they have a deal where you can get two or more menu items at $5.99 each. They add a delivery charge, cautioning buyers this does NOT go to the delivery man, implying you should tack on some more dough for the pizza schlepper.
Since they now offer sandwiches, pasta, and chicken, they have dropped the word “pizza” from their name, and they are now simply “Dominos.”
I haven’t had their product for years, so in the interest of keeping you, dear readers, informed, I ordered a pair of the $5.99’s, one with “hand-tossed” crust, and one with “crispy thin” crust. Both were topped by two different processed pork products.
According to said “Pizza Tracker,” I placed my order at 11:01 AM and “Patrick” left the store with my pies at 11:17 AM.
He arrived at 11:45.
A few years ago, Dominos touted that they were completely re-inventing their pizzas, which did have a reputation for not being all that tasty. There were a lot of jokes about not being able to tell the difference in taste and texture between the pie and the box, and so on. So the company said a change was needed.
Today’s product is the result of those changes.
I have to tell you, both pies were pretty awful. Similar in taste to low end frozen pies, like Totinos, or Tonys. The hand-tossed one had two types of Italian sausage, chunk and sliced, and the thin crust was pepperoni and salami. Except they forgot the salami. Sausage pie was cut in sliced, pepperoni in squares.
While I am usually a fiend for thin crust over any other kind, I actually preferred the hand-tossed today.
But neither have any distinctive flavor, in their toppings, sauce or cheese. At the low end of the price point schedule, i actually preferred the bacon wrapped deep dish from Little Caesar’s recently.
If you’re drunk, don’t care, are cheap, have to feed somebody else’s kids, or are hosting relatives or people you don’t like, it may well be Dominos is your best choice.
Morning after, cold pizza test: Hand tossed, sausage pie is slightly better, thin crust, pepperoni, slightly worse.
“Grease is the word, is the word….” Sometimes, this is exactly the type of pie you crave. Chewy thin crust that’s getting a good dosing of fat/oil from the toppings, easily foldable, value priced, and most of all, because they are the only ones that deliver to your neighborhood.
In what used to be a crappy pizza town, now there is a gaggle of excellent choices. I ordered online and the pie was delivered in less than 45 minutes, all the way uptown from the CBD, and the box contained two shaker packets of cheese and a ramekin of ranch. WTH?
The pie was satisfactory in every realm (for me, at the time) and would be a great conclusion to a New Orleans night resulting in an abundance of alcohol consumption.
Here’s a pic of the pie as delivered, and the resulting empty box.
I’m pretty sure I used to go get pizza at this location years ago, but I think (don’t quote me) it was called Warehouse Pizza at the time. Or maybe not.
Magazine Pizza, I am betting, is a great choice for hotel delivery in the Quarter / CBD.
Magazine Pizza Review
It’s one of those places that people would describe as “it’s not the end of the world, but you can see it from there.” Grand Marais, Minnesota, on Lake Superior almost at the Canadian border, an early French fur trading post, the translation of the town’s name is “Great Marsh.” The town is accessed via US Highway 61 (yes, the Bob Dylan one), and is approximately three hours north of Duluth and forty minutes south of the Canadian border. It’s an ideal jumping off spot to explore the magnificent Boundary Waters Canoe Area, national park.
It was 1981 when two brothers opened what we’d now call a “pop up” – a snack shop for the local Grand Marais summer celebration. It went so well, they reopened the next year and stayed open, expanding their menu to include pizza.
“Sven & Ole” are fictional characters in Scandinavian lore, and the frequent target of self-effacing jokes, much like “Boudreaux and Thibodeaux” are in the Louisiana area. Ole & Lena gags are another variation of the northern-European humor. (example: “Ole and Sven are at a funeral. Suddenly it occurs to Ole that he doesn’t remember the name of the dearly departed. Ole turns to Sven and asks: “Sven, could you remind me again who died?” Sven thinks for a moment and says, “I’m not sure,” Sven points at the casket, “…but I think it was de guy in de box.”)
Sven & Ole’s pizza has taken on a somewhat legendary status in Northern Minnesota, and has launched a campaign to be provided in regional bars and groceries. Like so many national brands that started in Minnesota and Wisconsin, using bars as outlets is a great way to build name recognition.
One of the few outlets our reporters have found so bar is a Superior, Wisconsin, gentlemen’s club, Centerfolds Cabaret (opens daily at 5 PM) on the main drag of Tower Avenue. Centerfolds bakes up frozen versions of Sven & Ole’s, and Kawika and the Minnesota burger posse were quite impressed with the pie. They liked the crispy crust, high quality pepperoni and sausage and ample cheese. Centerfold’s offers a number of condiments table side if you want to amp up your pie. Hot sauces are not advisable for application to other pies found in the club, tho.
If you live in Northern Minnesota or Wisconsin, you might start seeing Sven & Ole’s frozen pizza in your grocery. Ask for it by name(s).
Need another reason to visit Grand Marais besides pizza? (I don’t, but you might). Head up for the annual Fisherman’s Picnic at the end of July when the town really goes “wild.” You’ll also have the change to partake in the local favorite, deep fried herring on a bun! Herring used to be a major cash crop from Lake Superior – but not so much these days. Or try some smoked Lake Trout from the Dockside Fish Market(summer and fall only).
Superior, Wisconsin, appears just far enough away from Madison that it remains out of the clutches of Wisconsin’s nuttier than a fruitcake governor Scott Walker.
New Orleans used to be such an awful pizza town when I lived there; now, post Katrina, there are 50% more restaurants than before the storm, despite a smaller population, and there is food of every ilk available and much of it superb. Including pizza. My favorite pizza pre the influx of new comers was at the Bucktown seafood restaurant R&O, pretty standard pizza.
I had always meant to get to the parent restaurant of this place, Domenica, domiciled in the Roosevelt Hotel (nee Fairmont, nee Roosevelt) a block off Canal. They have a spectacular happy hour, so spectacular, there is rarely a seat, so I was delighted they opened this smaller, pizza-centric version in Uptown on Magazine.
If you’re visiting, you can easily hit this eatery a few blocks walk off the St. Charles street car.
The short menu includes some appetizer and salad options, specialty pizzas, or create your own. We over ordered, with one pizza, a salad, and garlic knots, chicken liver pate, along with a sampling of dipping sauces (salsa verde, garlic fonduta, and arrabbiata). (arrabbiata is a slightly spicy tomato sauce, and fonduta is cheese based dip).
I had assumed (I follow a “don’t ask, don’t tell” policy at pizzerias) that the pizzas would be smaller, but they weren’t. Went with their all carnivore region, and if you’re even a semi regular reader, you know I’m damned fussy about pizza, and I have to pronounce this one of the best I have ever had, anywhere.
What I liked about it, was quality ingredients (toppings) and the wonderfully smoky flavor imparted by the wood burning oven. The crispy exterior crust leads to a melt in your mouth center. My only curiousity was the cubes of Italian sausage, as I’ve ever seen that. I have to imagine they cook sausages in casings and dice it themselves.
Quality ingredients ruled the menu, and we enjoyed everything we tried. Sat at the bar and service was great. The bar fronts the wood pile, and I imagine they go through a lot of it.
If I lived in NOLA again, this would be my “go to pie,” bar none, all the time.
Pizza Domenica Review
A million years ago, I owned a business in Iowa, and every Friday nite, my key employee, his wife and baby would come over to our house, where we’d fire up a movie on the 7′ Sony big screen, and order a couple of pizzas from Little Caesars. At the time, LC’s “gimmick” was you got two pizzas in a single package for a reduced price. It wasn’t particularly good, or bad, per se, the incentive was simply the two-fer, and we could have a pizza for each couple with their respective choice in toppings.
Today, the major chains are all about dazzling us with flavor combos as an attempt to retain our business in light of upstarts offering higher quality ingredient pies with an even wider variety of toppings. Over the past ten years, the industry has progressed from “butter brushed” crusts, to cheese-stuffed, and now….you name your poison, whether it’s a salted pretzel crust or siracha kissed, or a dozen things in between, one or the other of the chains has got a pie to lure you in.
The latest offering from Little Caesars, in their “hot and ready” program (a selection of pies is always ready, you don’t have to call and order), is the ‘bacon-wrapped” crust deep dish. Actually two smaller square pies, with every piece boasting a corner edge, and the ad copy claiming “three and a half feet of bacon” on every pie.
The standard “hot and ready” version comes topped with pepperoni.
I have to admit, I’m not a real fan of LC’s, it’s just not a very exciting pizza, and I’m never really a fan of deep dish. But of course, I owed it to you to try the new bacon crust. It goes for $12, whereas their ‘regular’ hot and ready deep dish is $8, and their always available regular hot and ready pizzas are $5 each.
Although you can order the bacon-wrapped pie during any opening hour, it flips into “hot and ready” status at 4 PM.
So how was it?
A mess of processed pork on a buttery-flavored crispy deep dish crust. It wasn’t terrible. While I will never figure out how they get the bacon to stick to the edge of the crust, I don’t have to, I just have to marvel at it, and enjoy the smoky porcine taste in every bite.
Ordinarily I’d say, because of the “value,” Little Caesars is a good way to feed a gaggle of kids, cheaply and quickly, but if you’re concerned about their nutritional intake, best skip the bacon crust, which must clock in at a ton of “too much” in the nutritional info, tho it is not listed on the company’s website. Their regular pepperoni deep dish offers you 400 calories per slice, nearly half from fat calories, 670 g of sodium and 41 carbs. So you can amp up the fat and sodium when you add the bacon.
I don’t have to watch my girlish figure anymore, so I enjoyed it, and might even get it again, but I think it is an LTO, so you will have to watch for availability.
The only downside with the one I purchased, as evidence from the photos, is the oven was apparently a little over enthusiastic – lots of char on this sucker.
Little Caesars Bacon Crust Pizza Review
The pizza makin’ elves at Milwaukee’s Palermo Pizza are at it again. Fresh on the success in recent years of their Screamin’ Sicilian brand, here comes their take on a “pub style” pizza, under the name of P’mos. In addition to writing about “Screamin,” I’ve also written about Palermo’s history and their “classic” brand.
I will be the first to admit I’m not really sure what “pub style” pizza is supposed to be like, unless they are referring to pizzas found in bars – many of the frozen pizza lines hatched out of Wisconsin and Minnesota got their start being sold only in bars. The pizza manufacturer would supply the drinking establishment with a small counter top oven, and sell them frozen pies to bake on demand for their customers. Luckily the interwebs knows all, the it appears that one might define “pub pizza” as “born on Chicago’s south side as an alternative to Chicago’s traditional deep dish, with a cracker thin crust, sweeter sauce, a little more salt, and cut into squares instead of triangular slices.” Alrighty then. Palermo’s marketing pitch for the line is “Palermo’s took Pub Style pizza to a new level starting with a crispy thin crust made to highlight the hand selected toppings. Each of the P’MOs varieties is over loaded with fresh ingredients and smothered in
rich Mozzarella cheese.”
This is certainly the era of new “styles” of pizza, what with Dominos, Pizza Hut, and Little Caesar’s leading the way with myriad new crust options. Yesterday, Little Caesars announced a “bacon wrapped” crust. Pizza Hut has come up with all sorts of disgusting flavor combinations for its crust, like “honey-siracha” or some such. If the chains were making one for me, I think I’d have to go for “bacon wrapped cheese stuffed pretzel crust.” That’d be over the top.
I picked up the sausage variety of P’Mos, my local grocery had stocked four varieties: cheese, pepperoni, sausage and supreme. Not present was the “Combination,” which is topped with both sausage and pepperoni. My recollection is the price point was $7 or north of that, making it a competitor in the range of their own Screamin’ Sicilian, and other “premium” frozen pies. This is in contrast to the classic Palermo pies, which I have purchased for as little as 6 for $10, incredibly cheap.
Removing the wrapper, I am impressed with the appearance of the ‘shaved’ cheese, instead of sprinkled, has the possibility of providing a nice melt. I am hopeful that the sausage will be as good as the large chunks found on the “Screamin” line, although they are smaller. Cheese is listed as the first ingredient on the label, which is encouraging. A typo on the ingredient list (a missing ‘paren’ mark) makes it difficult to tell you all of the ingredients in the sausage, but they start out with an all pork and herb/spice mix. There is none of the dreaded “mechanically separated poultry” in the meat. Whew.
While I usually tell you where the pizza was made, according to the USDA legend on the package, this inspection sticker bears no plant number, and the reverse label says “distributed by Palermo,” which could well mean manufacturing is contracted out to a plant not owned by the company.
Baking instructions are middle shelf, 400, 14-18 minutes.
I popped mine out at 17. The pizza lives up to the internet definition stated above, with a thin ‘cracker like’ crust, sweeter sauce. Lots of cheese for a frozen pie, real cheese with nice “pull.” The sausage is extremely mild. I personally like my Italian sausage heavy with fennel flavor. In the end, this is a good frozen pie. Top 5, in any case. This one goes into my regular rotation when I am buying frozen pies.
But Palermo, suggestion? Your ‘cracker crust’ is more like matzo than saltines, IMHO. So how about a line of kosher certified pizzas? There’s a segment for you. You can call it “Lotza Mozza Matzo!!”
If you’ve a hankering for Chicago pizza, pub or deep dish, you can have it delivered right to your home, shop here.
P’Mos Pizza Review
I’m always scouring the grocery shelves for pizza ingredients I haven’t tried before; this week it is Cento brand. I have previously tried a number of competitors, including Pastorelli, Mutti, and one of my usuals, Contadina in a squeeze bottle.
Cento was founded in 1963 in the city of brotherly love, initially as an importer of Italian products. If you’ve never cruised the old-timey Italian restaurants in Philly, you’ve missed out. About 20 years later, they started putting out products under their own name. They have a very deep line of tomato products, whole, crushed, seasoned, paste and so on.
On the website, they tout their tomato products are fresh picked from the vine, and some are the highly regarded San Marzanos from Italy, but there is no reference to whether this includes the pizza sauce. The ingredients on the sauce label are straightforward: water, tomato concentrate, olive oil, salt, basil, black pepper, garlic powder.
I like it for two reasons, it has a slight acidic taste (which is natural for tomatoes), is not cloyingly sweet like many competitors who add sweeteners to their recipe, and it has a heft/thickness that appeals to me for putting on my pies. More appealing than the watery sauces. Objection? It’s a 15 oz can, which is way more than one needs for a single pizza, maybe they could do the squeeze bottle thing like Contadina? Then I’d be a regular.
Cento Pizza Sauce Review