Rochester NY Pizza Blog Rochester restaurants LocalEats featured blog

Tuesday, March 6, 2012

Sneak Preview: Pizza Stop's Frozen Stuffed Pizzas

Even occasional readers of this blog probably know the high regard that I have for The Pizza Stop on State Street in downtown Rochester. One of my first blog posts was about The Pizza Stop, and over the past three years I've sampled and reported on their New York style, Sicilian, and stuffed-crust pizzas, as well as various toppings, and I've yet to be disappointed.
Now there's no substitute for going to The Pizza Stop to get a hot slice or pie right at the source, but I know that for reasons of geography and time constraints, that's not always feasible for everybody.
But if you find it difficult to get to The Pizza Stop, I've got good news. At least one of The Pizza Stop's wares may be coming to a store near you.
Owner Jim Staffieri has been at work for some time now on perfecting a frozen version of his stuffed pizza, and what I'll call the beta version is currently being tested. Jim was kind enough to let me try three of these pies recently, each with a different stuffing:  sausage and banana peppers, pepperoni and Italian sausage, and chicken and Ricotta.
Each pie measured about 7" across. While that may sound small, these pies were hefty, and each could easily make an entire meal for one person, or serve as a shared entree for two people, with a salad or other side.
Jim prebakes these pies, then adds sauce and cheese before freezing. He recommended a quick thaw in the microwave before popping into a 375 degree oven for 15 minutes or so. I gave mine 20 minutes on a pizza stone, and they came out very nicely - hot throughout, with well-melted cheese on top.
The underside of these pies was dry and slightly crisp, although obviously these are not going to be as crisp (nor would you want them to be) as a thin-crust, New York style pizza. What was especially nice about these was that they had a fresh, bready aroma and texture - not at all what you would expect from a frozen pizza. The sauce also liquefied nicely in the oven, without making the top crust soggy.
The stuffings were all well heated after 20 minutes in the oven, and if I had to pick a favorite, it would be the sausage and banana peppers. But I'm a hothead, pepperwise, so no surprise there. My 8-year-old daughter polished off nearly the entire sausage and pepperoni pie herself, but she's got a thing for pepperoni. Must be in the genes. Basically, whatever you like on your pizzas, could be put into a stuffed pizza, so it comes down to a matter of personal preference.
I wish I could tell you that these are now available at local supermarkets, but they're not. Not yet. Business and legal details remain to be dealt with before that happens. In the meantime, ask Jim about them next time you're in The Pizza Stop, and he may have some on hand. If so, grab 'em. You'll want a stack of these in your freezer.
The Pizza Stop, 123 State St., Rochester 14614
Tel. 546-7252
Hours: Mon. - Thu. 10:30 a.m. – 7 p.m., Fri. 10:30 a.m. – 9 p.m. Closed weekends.

14 comments:

  1. The correct term is 'Par Bake' not 'Prebake'.

    Parbaking: http://en.wikipedia.org/wiki/Parbaking

    A stronger method would be to allow the frozen 'Parbaked' pizza to thaw at room temperature, before baking in the oven.


    STM

    ReplyDelete
    Replies
    1. Well sometimes you don't have the time to let it thaw for hours. Thawing in a microwave does nothing to the quality of the pizza, so much for the stronger method. I think you just needed something else to say.

      Delete
  2. Thank you for your pedantry.
    http://en.wikipedia.org/wiki/Pedantry

    ReplyDelete
  3. As a pizza blogger, you will no doubt interact with 'Pizza Industry Professionals'. Using the correct vernacular is useful in demonstrating credibility.




    STM

    ReplyDelete
  4. Pedant: Connotation - The term in English is typically used with a negative connotation, indicating someone overly concerned with minutiae and whose tone is perceived as condescending.

    Pizza Guy, A smart person will always evaluate his or her own performance and apply what they learned.

    Instead of being annoyed or taking 'offense' to one of your readers, providing you with the correct 'technical term', recognize that there are people who want to see you succeed and do well with your Rochester NY Pizza Blog.


    STM

    ReplyDelete
  5. Thank you so much. Would you like me to return the favor by correcting your mistakes in grammar and punctuation?

    ReplyDelete
  6. Pizza Guy, if you chose to correct my grammar and punctuation mistakes, that is your choice. My choice is to inform you when you use incorrect terminology as it pertains to the pizza industry.




    STM

    ReplyDelete
  7. I can't tell you how much I appreciate your thoughtfulness.
    Oh, by the way - "choose" would be more appropriate than "chose" in your comment.

    ReplyDelete
  8. Pizza Guy, I am not thoughtful. I agree, 'choose' is more appropriate than 'chose'. And 'Par Bake' is the correct term to describe what Jim at The Pizza Stop is doing in regards to his 'Frozen Stuffed Pizzas'...not 'Prebake'. That's not an opinion, it's a verifiable fact. Pizza Guy, do your homework.



    STM

    ReplyDelete
    Replies
    1. It nice to know we have such a smart person reading this blog to point out such a horible misrepresentation that would have confused all the lesser intelligent readers. Who knows what could have happened. I would like to use the correct vernacular for you but I'm not as smart as you so I'll just call you an ASS!

      Delete
  9. I agree, the guy is a freaking jerk. Unfortunately he is also right about the word parbake as apposed to pre-bake.

    ReplyDelete
  10. I hesitate to prolong this conversation - can we talk about the pizzas? - but I'm not even sure that "parbaked" is more apt here. Parbaking means, essentially, partial baking. These crusts were pretty thoroughly baked. The oven part just warmed them through and crisped the exterior a little. So I think it would be fair to call these prebaked, i.e., baked in advance. Maybe a "pizza industry professional" would use the term "parbaked," but grammatically speaking, for a lay audience, I think "prebaked" is acceptable. Next time I see Jim I'll ask him, although my guess is he doesn't give a rat's ass which term I use.

    ReplyDelete
  11. Pizza Guy-

    The ‘Frozen Stuffed Pizza’s’ that Jim at 'The Pizza Stop' sent home with you, are not ‘thoroughly cooked’. They are ‘partially baked’. That’s not an opinion. Instead of trying to defend a position that is indefensible, either call or go to the Pizza Stop on State Street and ask Jim.
    Equally important, as a ‘Social Media Pizza Blogger’, why wouldn’t you want to use correct terminology when posting a pizza review?


    STM

    ReplyDelete
  12. It's "pizzas," not "pizza's." And that's a fact.

    ReplyDelete

View Rochester-area pizza places in a larger map