Pita Bread: “Get yourself a good packet of Greek pita bread and add your favorite topping. Far more satisfying and cheaper by about 90 percent.” Wren, Sydney, Australia
Tortillas: “This will probably sound blasphemous to purists. I use a 12-inch tortilla for the crust and top it with sauce and a selection of fresh mozzarella, Asiago, extra-sharp Cheddar (another blasphemy) and basil. The thin tortilla bakes crisp and easily supports the sauce and cheeses. Much tastier, IMO, than the local offerings.” DLP, Syracuse, N.Y.
Pull Out the Cast Iron
“Cast-iron pan pizza is better than frozen pizza. I make our own sauce at the end of summer when we’re drowning in tomatoes, and pressure-can some of it, and freeze the rest. NYT has many pizza dough recipes, from 1 hour rise time to 24 hour refrigerator rising — we’ve tried them all and they rival our favorite pizza carryout. I freeze pizza dough and put it in the fridge in the morning, then onto the counter 40 minutes before stretching it to fit the pan. Just seems there are other things to make if one has no dough, sauce, or toppings. A good Italian or Greek salad, or simple frittata and toast would probably be better than a frozen pizza.” Darcie D, Metro Detroit
Use Premade Dough
“I don’t understand how people eat frozen pizza when making it fresh is so easy. You can buy a really good premade dough at Whole Foods or Trader Joe’s. Add your own sauce-to-cheese ratio and it’s ready in your 500-degree preheated oven in less time than any frozen pie.” JH, New York
Employ the Toaster Oven
“Pressed for time? Get a Boboli crust, swirl on a couple spoonfuls of pasta sauce, toss some mozzarella and your favorite seasonings — chuck it in the toaster oven at 450.” LBG, Mount Laurel, N.J.
Invest in a Pizza Oven
“Roberta’s dough from NYT Cooking, a box of Pomì tomatoes blended down with some salt for the sauce, fresh basil and the best fresh mozzarella you feel like buying (or making?), and you’re in business. I took it further with a wood pellet Ooni pizza oven, which is the business if you’re into pizza.” Dr Jones, Colorado
Comments have been edited for style.
