Connie’s classic thin-crust pizza is on the plate tonight. We hadn’t seen it in the frozen section until recently, but, the pizza brand has actually been around for a while.
It may have just taken its time getting to the upper mid-western state where these reviews happen. Either way, this pizza was highly recommended by my grandpa who’s been buying them left and right lately. That and I was feeling motivated to review some pizza.
They look something like a cross between a Red Baron and DiGiorno pizza. Both of those are pretty solid choices, so naturally, it seemed like this Connie’s could be, too.
Connie’s Classic Thin-Crust: The Company
There’s quite a story behind this pizza. While other pizza brands don’t always mention their history on the box, these guys don’t hold anything back.
There’s even been some crazy stuff with the mafia and Connie’s, believe it or not. They don’t mention that, though. Found it by accident in the ol’ Google machine.
The company started back in 1963 when Jim Stolfe sold his ’62 Oldsmobile Starfire for a small storefront pizzeria. That was his first step toward developing a pizza brand that would become iconic in Chicago and in freezer sections all over the place.
Connie’s classic thin-crust is unique – they dust it with cornmeal, put on a signature sauce (family recipe), and add a handful of premium quality toppings.
One thing that I think really signaled the pizza’s freshness was the fact that its expiration date was about five months from the time I bought it. Many products, frozen or otherwise, are good for way longer than that due to all the preservatives.
This pizza might be a thin crust, but it’s not thin on calories. You’ll be looking at 310 for each serving (which is 1/5 of the pizza) and 1550 for the entire thing. Each serving packs 20% of your daily amount of recommended calcium and 10% of your daily amount of iron.
Eating the entire thing in one sitting might be a bit risky since the pizza packs 35% of your daily amount of saturated fat in one serving. It also has 22% of your daily amount of fat per serving.
There’s also a big chunk of sodium for each serving, 34% of your daily value. Eating too little or too much sodium can be problematic for you, so this pizza could be exactly what you need to fill in any salt gaps in your diet.
The ingredients for Connie’s classic thin-crust are pretty intense. Mainly because they list the ingredients of everything that goes on the pizza. This includes things like the granulated garlic and degerminated yellow cornmeal.
There’s garlic in a few of the other things, too, like the Italian sausage. Your heart will be glad to hear that there’s no added nitrates in the uncured pepperoni.
It also contains milk, wheat, and soy, so if you can’t handle those, then this isn’t for you. But most pizza does, so that’s not unexpected. Plus, you need at least the milk and wheat for a decent pizza.
Connie’s Classic Thin Crust Cooking Instructions
Pretty standard cooking instructions, you need to pre-heat your oven to 425 degrees Fahrenheit. We went with using a pizza pan instead of a stone or putting it directly on the rack.
Eyeball it for doneness.
Well, here it is: a Connie’s classic thin-crust review. What we’ve all been waiting for.
*drum roll please*
It’s pretty good. There, I said it. Actually, it’s really tasty. Definitely wasn’t delivered either. This pizza genuinely tasted like it might have come from an Italian restaurant and not my freezer.
The cornmeal dusting on the crust is the bomb, the crust itself actually isn’t that thin, either. To their family, it might be thin, but I’m guessing medium and thick are practically deep-dish style to them.
Your cheese will be thick, same with the other ingredients – sausage, pepperoni, peppers, onions, olives, the whole bit. The pizza was awesome.