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The crust may be the best I’ve ever had on a frozen pizza, crunchy on the bottom but foldable (if that’s how you roll) and wonderfully chewy in a way you normally don’t find in a frozen product, especially if you don’t overbake it. Tony Gemignani is known for his wide array of pizza styles, from Detroit to Chicago deep dish, but these par-baked frozen pies are all in the “Italian/American” style, and the “New Yorker,” loaded with pepperoni, sausage, and a pitch-perfect red sauce, scratches the itch for a New York slice. It’s not a deal that makes much sense for local customers, though, as you wind up paying a premium - as much as $40 per frozen pizza - when you could pick up a hot pie from the North Beach restaurant for a fraction of the cost, or buy the frozen pizzas in person at Giovanni’s in North Beach, the pizzeria’s market offshoot. There might not be a pizzeria with more national brand recognition than Tony’s Pizza Napoletana, so it’s no surprise that Goldbelly, the national food delivery platform, has tapped the restaurant’s prizewinning pizzas to be one of its Bay Area offerings, available to be shipped anywhere in the country. Eve Batey, editorīuy: Pizzeria Delfina via Take Home ($17.75 to 19.75) Luke Tsai The Closest Approximation of a New York Slice Tony’s Pizza Napoletana And my delivery, from no-commission platform Take Home, was fast and friendly. The cheeses (caciocavallo, mozzarella, and fontina) melted up like they were born to be frozen, neither stringy nor separated. This is a good thing for those of us who prefer their pizzas with vegetables: frozen mushrooms or broccoli raab (the toppings I went with) can unleash a tidal wave of liquid as they heat up, overwhelming a less rigid thin crust.
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In its frozen-to-table form, Pizzeria Delfina’s abundant crusts take on a crispy, almost matzo-like quality, far less chewy than the crust you’re used to with the on-site version of their Neapolitan-inspired pies. Becky Duffett, reporterīuy: Del Popolo ($60 for four pizzas) Eve Batey The Most Piquant Crust Pizzeria Delfina And in addition to the classic Margherita, with sweet crushed tomatoes and milky fresh mozzarella, the thinly sliced potatoes with rosemary and pleasantly bitter broccoli raab were distinctive. The cook time was actually true to the instructions, it’s only 5 minutes, don’t wander off with a glass of wine. In fact, it was the finest frozen pizza I’ve ever eaten, still maintaining that tanginess and chewiness from their slow fermented dough. I wondered how it could possibly hold up, if not served directly out of the fiery inferno of their legendary oven, but frozen and flashed again at home. Becky Duffett The Pillowiest Neapolitan-Style Del Popoloĭel Popolo has some of the best Neapolitan-style pies in the city, those thin pizzas that puff up like a pillow with black leopard spots. Here are the tastiest frozen pizzas from restaurants in San Francisco. But there were some chewy, gooey, and pillowy revelations. Some cook times were off for home ovens, and more than one pie was browned beyond a crisp. A word of warning: Take any reheating instructions with a grain of salt. But frozen pizza is also a new format for many restaurants, making the experience somewhat uneven. And it’s a great way to support local restaurants, by adding on an item to your takeout order.Įater SF editors agreed that these restaurant frozen pizzas were a significant step up in terms of flavor, texture, and overall quality than the usual freezer-aisle offerings. There’s a lot to love about quality frozen pizza: It’s convenient to shove to the back, then pull out whenever you’d rather burn all your sweatpants than figure out dinner one more time. In early days, back when everyone was panic buying frozen spinach (shudders), the esteemed restaurant critics at Eater New York reviewed the best and worst frozen pizza, like actually from the grocery store, and didn’t mince words over DiGiorno (“This is bad pizza,” concluded critic Ryan Sutton).īut Cali restaurants have caught up, getting in on this freezer game with dumplings and ravioli, and now many of the leading pizza restaurants in San Francisco are offering frozen pies. The pandemic has served up a few silver linings, among them - the rise of the restaurant frozen pizza.