{"id":11341,"date":"2014-04-17T08:56:15","date_gmt":"2014-04-17T15:56:15","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=11341"},"modified":"2014-04-17T08:56:15","modified_gmt":"2014-04-17T15:56:15","slug":"luigis-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=11341","title":{"rendered":"Luigis Pizza Review"},"content":{"rendered":"

\"Luigi's<\/a>Continuing to cut a swath through small Midwestern frozen pizza manufacturers, I happened upon Luigi’s brand, manufactured in the small town of Belgium, WI. \u00a0I’m not able to find much information about it online, nor do they have a website. I’m going to make a giant assumption here and opine this is yet another manufacturer that started out as a supplier to bars and restaurants and made the leap to retail. Stop the presses! \u00a0Upon further investigation, with a ‘similar logo’ and geographical proximity, it may be these pies originally came from the loins of a nearby restaurant, Luigi’s of Sheboygan<\/a>. Maybe.<\/p>\n

It’s also one of those times when I reached for one product and ended up bringing home another; usually I go for “all meat”, but ended up grabbing a supreme, which is topped with sausage, pepperoni, onion, green and red peppers. \u00a0The sausage bits are small and pre-cooked. The quantity of toppings is adequate; the pie falls into what I would determine to be a medium price range at about $7 per pie, which ways in at about 25 ounces, or 28 cents per ounce, or 87 cents for each of the eight slices (recommended servings). \u00a0Further, each slice contains 20 % of your daily sodium content. Whoops!<\/p>\n

Instructions call for 15 – 18 minutes at 400; they further state that since ‘oven temperatures may vary’, one should rely on appearance, rather than timing, and bake until the cheese bubbles and the crust is brown.<\/p>\n

After 15 minutes, the cheese was not ‘bubbling’, so I went the distance with another 3 minutes. And then another two and a half minutes, I must need my oven temp calibrated!<\/p>\n

The result is pictured below. \u00a0It’s a thin and crispy ‘Upper Midwest style’ crust, but it broke in a couple of places coming out of the oven. No big deal.<\/p>\n

Coming out of the oven, the aroma was similar to a pizzeria, which is a plus with me, but also noticeable was the scent of the green peppers, which I believe in the “a little goes a long way” with that topping. \u00a0Not my favorite. \u00a0Cheese and sauce were good, the cheese had a nice “pull” to it. \u00a0Cracker crust lived up to its billing.<\/p>\n

Sausage? \u00a0Not so much. \u00a0There are very few frozen pizzas that have raw sausage, I get that, but the pre-cooked crumbles, especially this small, have a taste that just doesn’t sit well with me. \u00a0This sausage isn’t very seasoned, either, tasting more like pure ground pork. That’s ok, just not at the top of my list. Pepperoni did not char or cup, indicating a better quality pepp than many suppliers.<\/p>\n

Would I buy it again? \u00a0Sure. \u00a0While it’s not at the top of my list for frozen pizzas, it is soooooooooooo much better than so many brands. I recommend you try it, though I suspect it might be a bit difficult to find outside of the Wisconsin and Northern Illinois areas.<\/p>\n

\"Luigi's<\/a>
Out of the package, prior to baking<\/strong><\/figcaption><\/figure>\n
\"Luigi's<\/a>
Baked, 400, 20 minutes<\/figcaption><\/figure>\n

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Luigis Pizza Review<\/p>\n

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Continuing to cut a swath through small Midwestern frozen pizza manufacturers, I happened upon Luigi’s brand, manufactured in the small town of Belgium, WI. \u00a0I’m not able to find much information about it online, nor do they have a website. I’m going to make a giant assumption here and opine this is yet another manufacturer… Continue reading Luigis Pizza Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,22,26],"tags":[1500,2675,3758],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11341"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11341"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11341\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11341"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}