{"id":13643,"date":"2015-02-19T10:06:06","date_gmt":"2015-02-19T16:06:06","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13643"},"modified":"2015-02-19T10:06:06","modified_gmt":"2015-02-19T16:06:06","slug":"pmos-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13643","title":{"rendered":"P’Mos Pizza Review"},"content":{"rendered":"

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\"P'Mos<\/a>
Packaging<\/strong><\/figcaption><\/figure>\n

The pizza makin’ elves at Milwaukee’s Palermo Pizza are at it again. \u00a0Fresh on the success in recent years of their Screamin’ Sicilian<\/a> brand, here comes their take on a “pub style” pizza, under the name of P’mos. \u00a0In addition to writing about “Screamin,” I’ve also written about Palermo’s history<\/a> and their “classic” brand.<\/p>\n

I will be the first to admit I’m not really sure what “pub style” pizza is supposed to be like, unless they are referring to pizzas found in bars – \u00a0many of the frozen pizza lines hatched out of Wisconsin and Minnesota got their start being sold only in bars. \u00a0The pizza manufacturer would supply the drinking establishment with a small counter top oven, and sell them frozen pies to bake on demand for their customers. \u00a0Luckily the interwebs knows all, the it appears that one might define “pub pizza” as “born on Chicago’s south side as an alternative to Chicago’s traditional deep dish, with a cracker thin crust, sweeter sauce, a little more salt, and cut into squares instead of triangular slices.” \u00a0Alrighty then. \u00a0Palermo’s marketing pitch for the line is “Palermo\u2019s took Pub Style pizza to a new level starting with a crispy thin crust made to highlight the hand selected toppings. Each of the P\u2019MOs varieties is over loaded with fresh ingredients and smothered in <\/em>
\nrich Mozzarella cheese.”<\/em><\/p>\n

This is certainly the era of new “styles” of pizza, what with Dominos, Pizza Hut, and Little Caesar’s leading the way with myriad new crust options. \u00a0Yesterday, Little Caesars announced a “bacon wrapped” crust. \u00a0Pizza Hut has come up with all sorts of disgusting flavor combinations for its crust, like “honey-siracha” or some such. \u00a0 If the chains were making one for me, I think I’d have to go for “bacon wrapped cheese stuffed pretzel crust.” \u00a0That’d be over the top.<\/p>\n

I picked up the sausage variety of P’Mos, my local grocery had stocked four varieties: \u00a0cheese, pepperoni, sausage and supreme. \u00a0Not present was the “Combination,” which is topped with both sausage and pepperoni. \u00a0My recollection is the price point was $7 or north of that, making it a competitor in the range of their own Screamin’ Sicilian, and other “premium” frozen pies. \u00a0This is in contrast to the classic Palermo pies, which I have purchased for as little as 6 for $10, incredibly cheap.<\/p>\n

Removing the wrapper, I am impressed with the appearance of the ‘shaved’ cheese, instead of sprinkled, has the possibility of providing a nice melt. \u00a0I am hopeful that the sausage will be as good as the large chunks found on the “Screamin” line, although they are smaller. \u00a0Cheese is listed as the first ingredient on the label, which is encouraging. \u00a0A typo on the ingredient list (a missing ‘paren’ mark) makes it difficult to tell you all of the ingredients in the sausage, but they start out with an all pork and herb\/spice mix. \u00a0There is none of the dreaded “mechanically separated poultry” in the meat. \u00a0Whew.<\/p>\n

While I usually tell you where the pizza was made, according to the USDA legend on the package, \u00a0this inspection sticker bears no plant number, and the reverse label says “distributed by Palermo,” which could well mean manufacturing is contracted out to a plant not owned by the company.<\/p>\n

Baking instructions are middle shelf, 400, 14-18 minutes.<\/p>\n

I popped mine out at 17. \u00a0The pizza lives up to the internet definition stated above, with a thin ‘cracker like’ crust, sweeter sauce. \u00a0Lots of cheese for a frozen pie, real cheese with nice “pull.” \u00a0The sausage is extremely mild. \u00a0I personally like my Italian sausage heavy with fennel flavor. \u00a0 In the end, this is a good frozen pie. \u00a0Top 5, in any case. \u00a0This one goes into my regular rotation when I am buying frozen pies.<\/p>\n

But Palermo, suggestion? \u00a0 Your ‘cracker crust’ is more like matzo than saltines, IMHO. \u00a0So how about a line of kosher certified pizzas? \u00a0There’s a segment for you. \u00a0<\/strong>You can call it “Lotza Mozza Matzo!!”<\/strong><\/p>\n

If you’ve a hankering for Chicago pizza, pub or deep dish, you can have it delivered right to your home, shop here<\/a>.<\/p>\n

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\"P'Mos<\/a>
Packaging<\/strong><\/figcaption><\/figure>\n
\"PMo's<\/a>
400 for 17 Minutes<\/strong><\/figcaption><\/figure>\n

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

  The pizza makin’ elves at Milwaukee’s Palermo Pizza are at it again. \u00a0Fresh on the success in recent years of their Screamin’ Sicilian brand, here comes their take on a “pub style” pizza, under the name of P’mos. \u00a0In addition to writing about “Screamin,” I’ve also written about Palermo’s history and their “classic” brand.… Continue reading P’Mos 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":[8,14,16,22,26],"tags":[220,1500,3758],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13643"}],"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=13643"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13643\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13643"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}