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I told my coworker Pam that her $4 frozen pizza hack was a ripoff
She said she feeds her kids on those $1.25 Totino's pizzas by adding cheese and pepperoni from the bulk bins. I did the math and it's like $1.80 a pizza after toppings, way under $5. Anyone else think store brand crust and sauce from scratch is cheaper in the long run?
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wadem891mo ago
Tried the scratch route for a few months and it wasn't worth the counter space for me. Ended up going with a middle ground where I buy the big bags of shredded mozzarella and pepperoni from Sam's Club, then use the $1.25 Totino's crusts. Comes out to about $1.50 per pizza when I portion everything out and freeze the extras. The scratch dough always ended up either too thick or too thin, plus cleanup took forever. Bulk bin cheese is honestly a solid move if your store has decent turnover, I've just had bad luck with it getting weirdly dry or clumpy.
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webb.ben1mo ago
But does the scratch dough actually freeze well enough to be worth making in bulk on a Sunday?
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