{"id":14666,"date":"2015-07-13T10:27:19","date_gmt":"2015-07-13T15:27:19","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=14666"},"modified":"2015-07-13T10:27:19","modified_gmt":"2015-07-13T15:27:19","slug":"reggios-frozen-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=14666","title":{"rendered":"Reggios Frozen Pizza Review"},"content":{"rendered":"

\"Reggios<\/a>I’ve written about Reggio’s<\/a> before; this one, and competitor Home Run Inn (HRI), were both born in Chicago pizzerias, 40-50 years ago. The companies are still in the restaurant business, and do a good business making frozen pies for regional distribution and nationwide shipping direct to enthusiasts.<\/p>\n

I’d venture a guess that these two pies do about the same amount of business, and they certainly get the most freezer face at stores I go to, even tho there must be – what \u2013 two dozen frozen pizzas out of the Chicago market?<\/p>\n

They look the same, pretty much taste the same, and are usually priced the same, but Reggio’s seems to offer sales more often than HRI.<\/p>\n

Both boast of a \u201cbutter crust,\u201d and you really can taste it. Both are a hair thicker than traditional Chicago thin (cracker) crust, more like \u201chand tossed\u201d thickness at most places.<\/p>\n

Reggio’s has some good sausage and pepperoni, in fairly ample quantities. The 20 ounce pie is described as \u201cdinner size.\u201d<\/p>\n

Ounce for ounce, dollar for dollar, I think Reggio’s has proportionately more cheese than most frozen pies, and it’s quality cheese at that, with good stretch.<\/p>\n

If you’re in the city, and want to check out a Reggio’s restaurant, you’ll find them here<\/a>. Or you can order them online<\/a>, have them shipped to you, four 20 oz pies, including shipping for less than $80. That’s considerably less than most pizza shipping deals in my experience.<\/p>\n

In other words? I like Reggio’s pizzas, and they are in my oven as much as any other brand.<\/p>\n

\"Reggios<\/a>
After 14 minutes at 400<\/strong><\/figcaption><\/figure>\n
\"Reggios<\/a>
Showing the Depth of Cheese ( I added olives)<\/strong><\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

I’ve written about Reggio’s before; this one, and competitor Home Run Inn (HRI), were both born in Chicago pizzerias, 40-50 years ago. The companies are still in the restaurant business, and do a good business making frozen pies for regional distribution and nationwide shipping direct to enthusiasts. I’d venture a guess that these two pies… Continue reading Reggios Frozen 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],"tags":[253,948,1500],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/14666"}],"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=14666"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/14666\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14666"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}