Home › Forums › Lunch & Dinner Forums › Pizza › Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way › RE: Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way
I respectfully submit that the three brands of pizza mixes listed should only continue to be purchased by those persons who grew up with them, and for whom it brings back fond memories.
I recently saw my local Stop & Shop clearing out the Chef Boyardee Pepperoni pizza mixes for half price. Now, Stop & Shop is high, mostly to pay off Royal Ahold’s debt. Even at half price, it was not cheap. It was terrible, but it was not a fair test. There was no expiration date on the box. However, from examining the date codes on the various components, I surmise the package was over three years old. There is some meat product mixed in with the pizza sauce that is the pepperoni component.
Here are the ingredients I use to make a style of pizza I call "shelf stable" pizza, (New York pizzeria pizza, west coast cracker crust pizza, and frozen pizza are three other styles I eat.) For crust, I use one of the Martha White pizza crust mixes in a pouch:
While outside of the traditional distribution area of this (now) JM Smucker brand, WalMart Supercenters around here carry them. So does the Marc’s/Xpect discount chain. The mixes go for 50 to 90 cents a package, depending if they are on deal or not. General Mills also makes a pouch pizza crust mix. I note that some folks here have been buying the kits just for the crust. Buying just these pouches will save you $$$$$. For sauce, I use one from local Italian sauce companies, similar to the Pastorelli sauce that stricken_detective uses. I mostly buy Casa Visco (Schenectady, NY) or Palmieri (New Haven, CT), but sometimes find other brands that look promising. None have the "gunk" you find in the national brands. For the grated parmesan, I use whatever I have on hand, such as Kraft. But I always make these pizzas with supermarket shredded mozzarella as well.
The beauty of this approach is that you can customize cheeses and sauce to your own preference. It also works out cheaper, as I freeze the unused sauce for the next time.