{"id":13178,"date":"2014-12-22T09:22:11","date_gmt":"2014-12-22T15:22:11","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13178"},"modified":"2014-12-22T09:22:11","modified_gmt":"2014-12-22T15:22:11","slug":"jacks-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13178","title":{"rendered":"Jacks Pizza Review"},"content":{"rendered":"

\"jacks-pizza\"<\/a>Jack’s is one of those former little brands, started as the food equivalent of a garage band, in Little Chute, Wisconsin (outside of Appleton. \u00a0Near Neenah. \u00a0Kinda by Menasha. Before you get to Green Bay). \u00a0Started in 1960. \u00a0Grew around the state, then the region, bought by Kraft when they were rolling up frozen pizza brands, and then Kraft spun off their pizza division to Nestle<\/a>. \u00a0I can’t say why. \u00a0 (Jack’s, DiGiorno, California Pizza Kitchen, and Tombstone are all part of this group.)<\/p>\n

Jack’s sits in the ‘value category’, you’re probably not going to pay more than $4, and often they are on sale at 3 or 4 for $10.<\/p>\n

Jack’s doesn’t list the ingredients on their website, but there is a mess of them, including my least favorite “….mechanically separated….. bird of some kind.” \u00a0 The company says one of their points of pride is ‘real Wisconsin cheese.’ \u00a0I would think the Swiss owners would have something to say about that, but I guess not. \u00a0Nutritional info says a serving size is 1\/4 of the pie, for 380 calories, 160 of them from fat, and 37 grams of carbs. Seems low, but it is an ultra-thin crust.<\/p>\n

The brand is kind enough to have the warning “do not eat without cooking.”<\/p>\n

Directions call for 11 – 13 minutes at 425, center shelf. \u00a0The pie curled in the oven. \u00a0Not sure why some frozen pizzas do that and others do not.<\/p>\n

Verdict:<\/strong><\/p>\n

Crust: \u00a0ultra thin, cracker like<\/p>\n

Sauce: \u00a0a little towards the sweet side, but ample<\/p>\n

Cheese: \u00a0a fair amount, good flavor, nice “pull”<\/p>\n

Pepperoni: \u00a0 not bad<\/p>\n

Sausage: \u00a0very small bits, no flavor at all. I’d prefer larger pieces and a little fennel and\/or garlic.<\/p>\n

Verdict: \u00a0To my unsophisticated palate, most of the brands in the ‘value pricing category’ taste about the same. With the exception of the “ultra-value” like Totino’s or Jeno’s,which you can sometimes find for 10 \/ $10 – and they are truly awful. Would I buy this one again? I’d probably keep a few around if I ran into another 3 or 4 for $10 deal. \u00a0 Product locator<\/a>.<\/p>\n

After a year of extensive study (there are a lot of frozen pizza reviews on the site), my favorites remain Chicago’s Vito and Nicks II<\/a>, and the Screamin’ Sicilian<\/a> Brand from Milwaukee manufacturer, Palermo.<\/p>\n

We’ve talked about value and ultra value here; \u00a0I think there needs to be an ultra premium category of frozen pizza. \u00a0Probably in the $12 – $15 range.<\/p>\n

Below is the publicity photo from Jack’s website, and my photo of the pie just out of the oven. \u00a0Waddya think? \u00a0Do they look the same?<\/p>\n

\"Jack's<\/a>
Prior to baking<\/strong><\/figcaption><\/figure>\n
\"Jack's<\/a>
Promotional Photo<\/strong><\/figcaption><\/figure>\n
\"Jack's<\/a>
Just out of my oven<\/strong><\/figcaption><\/figure>\n

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Jacks Pizza Review<\/p>\n","protected":false},"excerpt":{"rendered":"

Jack’s is one of those former little brands, started as the food equivalent of a garage band, in Little Chute, Wisconsin (outside of Appleton. \u00a0Near Neenah. \u00a0Kinda by Menasha. Before you get to Green Bay). \u00a0Started in 1960. \u00a0Grew around the state, then the region, bought by Kraft when they were rolling up frozen pizza… Continue reading Jacks 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":[8,16,22,26],"tags":[1500,1501,1722],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13178"}],"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=13178"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13178\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13178"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}