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
Davydd ===Would anyone care to explain how instant pizza mix in a box or package can compare to a well prepared pizza dough made from scratch using a good high-protein bread flour and yeast? ===
I am taking it for granted that this thread is based on the idea of comfort food and plain ol’ simplicity. No need to wait for the dough to rise with the packaged stuff.
I suspect that Boboli also appeals to some as a way for a quick fiz. This thread is no different from ‘Best Frozen Pizzas’, as doctoring them up is a requirement.
I keep flour tortillas and the necessary ingredients to make a quick snack pizza.
It’s become too easy to make a quick pie with little effort. Most every store has fresh dough in the refrigerated section. It’s right next to the grated and shredded cheese.
In closing I think that boxed pizzas are created for the same people who buy the ‘Soft taco kits’ from El Paso foods.