"We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Nine times out of 10, there's a frozen pizza in my freezer. If not, I'm at my local grocery store picking one up. It was a staple throughout my childhood, and the options in the freezer aisle have come a long way since then. You might even say we're in the golden age of frozen pizza."
"Di Fara was established in Midwood, Brooklyn, in 1965 by Domenico DeMarco, an Italian immigrant, who perfected his pizza recipe over decades. He emphasized using high-quality ingredients like double zero flour, bufala mozzarella, and slow-cooked Sunday sauce. He shaped the dough, hand-sliced the pepperoni, and finished each pie with a drizzle of olive oil and fresh basil. Unsurprisingly, long lines formed around the shop, and the rest is history."
"Pizza fans who live outside of New York can now get a taste of his famous pizza at your local grocery store. Known for its signature crisp-outside yet chewy-inside crust, the frozen version contains wheat flour, deactivated durum wheat sourdough, yeast, and water. It's topped with a creamy vodka sauce (made with vine-ripened tomatoes, sea salt, heavy cream, onions, tomato paste, extra virgin olive oil, corn starch, water, spices, vodka, and sea salt) and a lay"
Frozen pizza remains a common household staple with many improved options in the freezer aisle. Di Fara, founded in Midwood, Brooklyn in 1965 by Domenico DeMarco, became renowned for handcrafted techniques and premium ingredients such as double zero flour and bufala mozzarella. The frozen Vodka Sauce Pizza aims to capture the signature crisp-outside, chewy-inside crust using wheat flour and deactivated durum wheat sourdough. The pie is topped with a creamy vodka sauce made from vine-ripened tomatoes, heavy cream, olive oil, spices, and vodka. Di Fara's reputation produced long lines and wide acclaim.
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