I picked one of these up the other night. My expectations were met.
By the time I get back to my pad, these things are normally thawed so I immediately drop them in the metal oven, since I don't own a brick one as suggested for preparation. I no longer possess a protractor or compass, and so I did my best to redistribute the pepperoni's proportionately across the pie.
As you can see out the box, this one looked appetizing. Uncured Pepperoni's too, and I generally forgo "sus scrofa domesticus" (pork or pig).
The instructions always recommend something like 400 or 425 for the temp, but I normally start with 375 and wind it down to 350, eventually turning the heat off and allowing a pie to sit in the heat for a few more minutes.
If you recall from the previous "PIE TIME" installment, I mentioned a desire for a more flavorful sauce and a bit more crust. The cheese was tight though, it was premium.
So needless to say, things were different this go round. Oh, I use the above temp settings to avoid scorching the crust and top, but still brown it.
So you already know Rao's features their pasta sauces on grocers shelves and market some pasta. They appear to be specialists in someway of pureed tomatoes and the use of semolina. This was all the more reason I wanted to try their pizza. Which as of this post, is still not on their website.
But lucky for me, I had a slice on my plate. And after the first bite it was the sauce that I noticed first. With Marinara being my favorite sauce, pizza is a natural fit. And Rao's did not disappoint here.
I next took note of the amount of dough, and the section of crust ring I was holding. Not too make the same oversight I did with the last pie I had a week prior, I jumped up for a small dish of some EV Olive Oil to dip the "attached", very welcoming bread stick I was holding.
You may want to wait until these go on sale, as I saved about 21% of the cost when I purchased. But as I mentioned in the other post noted above, I don't eat out much and look for filler offers when bonus offer counts are numerous.
It was worth it to me. I didn't even really notice the cheese much trying to chomp back to the crust for dipping, while the just right sauce kept my taste buds awake at the end of that day.
As I stated above, my expectations were met. Not sure I can be more descriptive. But if the use of the word delicious twice, benefits your perspective; so be it.
*Image from Rao's website
Good review. Today, I saw a product I have never seen before.
Figured I would mention it to you. Perhaps it is not your speed.
No great deals yet, but there is a $1 off from Kayrogers, or however you say it.
Thanks, but I need an IB offer to go with it unless there is a stack somewhere. Rao's reset and showing a 2nd offer for other stores.
I do have a couple of Capello's Pizza offers though. But I know nothing about Almond Crust pizzas.
If you ever get to Boston, you must go to the North End to visit Stella’s over 60 years old!
@Saipan As an Italian American, almond flour pizza crust…. Yuck! Also love, love Rao’s sauce, the pizza, no go, pizza slices so thin& crisp you could fold over& eat while walking
I have been to Boston but ages ago. Went to the real Cheers bar. Had probably the best Swordfish at another place outside of town.
If they don't have Sicilian Slices, I can only rank them so high. That is just my marker.